Description
Indulge in the delightful experience of Bakery Style Blueberry Muffins, a perfect blend of fluffiness and crunch. These jumbo-sized muffins are tall, soft, and topped with a sweet streusel that adds an irresistible texture to every bite. Bursting with juicy blueberries, they make for an excellent breakfast treat or a satisfying snack any time of day. Easy to prepare and incredibly moist thanks to the addition of sour cream, these muffins are sure to become a family favorite. Whether enjoyed warm or at room temperature, you’ll love the delightful flavor and versatility of these bakery-style delights.
Ingredients
Scale
- 100 g butter
- 100 g granulated sugar
- 1 large egg
- 50 g sour cream
- 90 g whole milk
- 1 tsp vanilla extract
- 160 g all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 100 g fresh or frozen blueberries (tossed in flour)
- 50 g all-purpose flour (for streusel)
- 40 g granulated sugar (for streusel)
- 25 g butter (for streusel)
Instructions
- Preheat your oven to 200°C (400°F) and prepare your muffin tin.
- In a mixing bowl, blend melted butter, granulated sugar, egg, sour cream, milk, and vanilla until smooth.
- In another bowl, combine flour, baking powder, baking soda, and salt; mix well.
- Fold dry ingredients into the wet mixture until just combined; gently incorporate floured blueberries.
- Fill muffin tin about three-quarters full with batter and top generously with streusel made from flour, sugar, and butter mixed until crumbly.
- Bake for approximately 20 minutes or until golden brown; cool in tin for five minutes before transferring to a rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 270
- Sugar: 13g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg