Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins

from sincerelymariedesigns.com
45 min
1 servings

This bakery style blueberry muffin recipe is oh so good! I know you're to love these with their sweet crumble topping and all!

Ingredients

  • 6 tbsp butter, softened
  • 3/4 cup granulated sugar
  • 2 lg. eggs
  • 1 tsp. sea salt
  • 2 tsp. baking powder
  • 2 cups all-purpose flour (or freshly milled soft white wheat flour)
  • 2 tsp. vanilla extract
  • 1/2 cup whole milk
  • 2 cups blueberries, fresh or frozen. 1/2 cup reserved.
  • 1/2 cup salted butter, melted (You can add just a pinch of salt to this crumble if you're using unsalted butter. )
  • 2/3 cup granulated sugar
  • 1 cup all-purpose flour (or freshly milled soft white wheat flour)
  • 1 tsp. cinnamon

Directions

  1. 1

    Preheat your oven to 375°F. Line 12 muffin pan with liners and set aside.

  2. 2

    Whisk together the flour, baking powder, and salt. Set aside.

  3. 3

    In a mixer with the paddle attachment, beat the butter, sugar until fluffy. Add each egg one at a time and mix until incorporated.

  4. 4

    Slowly add the flour mixture to the egg and sugar mixer and mix until combined. Add the milk and extraxt and mix until incorporated.

  5. 5

    In a small bowl, toss the blueberries in about 1 tbsp. of flour and fold 1 1/2 cups into the muffin mixture. Reserve the 1/2 cup for the topping.

  6. 6

    In a medium size bowl, mixture together the melted butter, sugar, flour and cinnamon.

  7. 7

    Fill your muffin liners about 3/4 full with muffin batter. Top wach muffin evenly with reserved blueberries and crumble topping.

  8. 8

    Place muffins in the oven and bake for 22-28 minutes or until the tops are light golden brown or until a tooth pick comes out clean.

  9. 9

    Once baked thorougly, cool muffins on a wire cooling rack. Enjoy warm or cooled!

  10. 10

    Store in an air-tight container or ziplock back on your counter.