Large, fluffy, and impossibly moist blueberry muffins are topped with streusel and bursting with fresh berries.
I just love a good blueberry muffin topped with European butter. It’s unbelievably satisfying on so many levels. The warm, fluffy, moist muffin is topped with a sweet, crunchy streusel and then layered with cold butter that begins to melt on contact. Is there a better companion to your morning coffee? I submit that there is not. I’m certain that these Bakery Style Blueberry Muffins will be your new go-to for muffin making. They require a handful of (mostly) pantry staples and bake up in less than thirty minutes.
What you’ll need to make these Bakery Style Blueberry Muffins:
All purpose flour
Granulated sugar
Salt
Baking powder
Salted butter
Sour cream
A large egg
Milk
Pure vanilla extract
Fresh blueberries
Cinnamon
The Muffin Base
This muffin base is GOOD. It’s fluffy and flavorful; not too dense but not too light... simply good every time. Rest assured, many variations are on the way! The sour cream ensures that the muffins are never dry (even a few days later!), and the melted butter + milk give it that perfectly buttery yet light texture. It’s a muffin dream come true.
The Add-ins
This recipe calls for fresh blueberries, but you can use frozen if that’s what you have on hand. Just know that the purple color can spread to you muffin batter, and it’s best to add them frozen so they retain their shape better. I prefer fresh berries, but when you’ve only got what you’ve got, any berries will do.
The Substitutes
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Kite Hill makes a vegan sour cream that you can pick up at most Target stores that sell groceries.
Use any unsweetened plant based milk as a 1:1 ratio substitute for dairy milk.
I hope you adore these muffins as much as my family did. As always, tag me if you make it! #HHBBAKES
Try my Blueberry Streusel Cream Cheese Coffee Cake for a decadent loaf version of these amazing flavors!
XO,
Heather
Bakery Style Blueberry Muffins
Ingredients
- 1 ¾ cup all purpose flour
- 1 cup granulated sugar
- ½ salt
- 2 tsps baking powder
- ½ cup salted butter, melted
- ½ cup sour cream
- 1 large egg
- ¼ cup milk (2% or whole is best)
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries
- ½ cup all purpose flour
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup salted butter, softened
Instructions
- Line a 12-cavern muffin tin with paper liners, or spray with nonstick spray. Set aside.
- In a medium-size bowl, combine all dry ingredients: flour, sugar, salt, and baking powder. Whisk to combine. Add wet ingredients: melted butter, sour cream, egg, milk, and vanilla. Stir until combined, about 15 seconds. Batter will be thick. Gently fold in blueberries. Using a 4 tablespoon scoop or ¼ measuring cup, spoon batter into prepared muffin tin.
- In a small bowl, combine streusel ingredients and with a fork, mix until crumbly. Spoon about a tablespoon of streusel onto each muffin.
- Bake at 400° for 22-27 minutes, or until top is golden brown and inserted toothpick comes out clean. Do not over bake. {Mine were perfectly done at 25 minutes}. Let muffins cool in tin for five minutes, then remove to a rack to cool completely. Store in an airtight container at room temperature for up to five days. Make about 12 muffins. Enjoy!
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