Your family is going to love these Bakery Style Blueberry Muffins for breakfast. Enjoy them fresh baked or freeze them for a ready-to-go treat.
Bakery Style Blueberry Muffins
Do you love fresh picked blueberries? I love them so much more than store bought blueberries. I am very fortunate to have a local blueberry orchard right down the road from me in West Virginia. For a few weeks in the beginning of July, I can go over to the farm and pick all the blueberries my heart desires. They taste so much better when they are fully ripe and picked fresh.
You really can taste a difference and that’s the main reason why my daughter and I ate 90% of the blueberries I picked. However, I set aside some just so I could make these Bakery Style Blueberry Muffins. They were so good!!
I was torn on what kind of topping to give them. I could have gone with a lemon glaze or even a crunchy, nutty topping, but I chose the wonderful flavors of brown sugar Streusel topping.
You can even take box mix muffins and add this easy streusel crumble to them to dress them up and make them so much prettier and tastier.
There’s a debate on baking muffins right in the tin or in liners. If you bake them right in a muffin tin you must be sure to coat it will with nonstick spray. The edges will be browner and you’ll get to enjoy 100% of the tasty muffin. Using liners is great if you are delivering them to a friend, however, some of the muffin sticks to the liners when you peel them off.
Whatever… I liked using these fun tulip liners to make a pretty presentation. I also think it helps to keep the muffins moist if you are freezing them.
I highly recommend using fresh or even fresh frozen blueberries when possible. I was talking to the nice lady who owns the blueberry farm and she commented that the blueberries in the stores could have been picked more than a week prior and that in off seasons, berries from South America are usually picked too early and that’s why that are tart. So, look for fresh, frozen blueberries in the winter months.
These muffins were a big hit in the house. With the light lemon flavor in the batter, the whole blueberry chunks and the crumble topping they are sure to be a hit a your household as well!
Yum! Yum! Yum!! Big cheers for Bakery Style Blueberry Muffins!!
For more delicious Blueberry Treats, check these out.
For the Muffins
- 3 Cup flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 10 Tbsp butter, softened
- 1 3/4 Cup + 3 Tbsp sugar
- 1 tsp lemon zest
- 2 eggs
- 1 1/2 Cup plain yogurt
- 1 1/2 Cups fresh blueberries
For the Streusel Topping
- 3 Tbsp Sugar
- 3 Tbsp dark brown sugar
- pinch of salt
- 1/2 C + 3 Tbsp flour
- 5 Tbsp melted butter
- Preheat the oven to 375F. Prepare a 12 cup muffin tin with non-stick spray or liners.
- Mix the flour, baking powder, baking soda and salt and set aside.
- Beat the butter, sugar and lemon zest in a mixer with a paddle attachment for 3 minutes at medium high speed. The mixture should be pale and fluffy. Gradually add in 1 egg at a time. Reduce the speed to low and alternately add the dry flour mix and the yogurt in three additions. Scrape down the bowl.
- By hand, stir in the blueberries.
- Make the Streusel Topping - Combine all ingredients with a fork until pea sized chunks form.
- Use an ice cream scoop to divide the batter into the prepared muffin tin and top with a tablespoon of streusel topping. Bake for 15 - 20 minutes or until muffins until golden brown. Rotate the pan half way though baking.
- Let muffins cool in pan for 5 minutes, then remove and cool on a wire rack for at least 5 minutes before serving.
Baked Muffins can be frozen and stored for up to 6 months.
Recipe from Cook's Illustrated.
Amount Per Serving: Calories: 324 Total Fat: 16g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 71mg Sodium: 430mg Carbohydrates: 39g Fiber: 1g Sugar: 13g Protein: 6g