Bakery-Style Blueberry Streusel Muffins
- Streusel
- ⅓ cup all-purpose flour, 42 g
- ¼ cup brown sugar, packed (53 g)
- ½ tsp ground cinnamon
- 1 pinch salt
- 3 tbsp unsalted butter, melted
- Muffins
- 2 cups all-purpose flour, spooned and leveled (250 g), plus 1 tbsp for the berries
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- ½ cup unsalted butter, melted and cooled (113 g)
- ¾ cup granulated sugar, 150 g
- 2 large eggs, room temperature
- ½ cup sour cream, 120 g
- ½ cup milk, 120 ml
- 2 tsp vanilla extract
- 1 ½ cups blueberries, fresh, or frozen and not thawed (225 g)
Bakery-Style Blueberry Streusel Muffins
- Heat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
- For the streusel, stir the flour, brown sugar, cinnamon and salt in a small bowl. Add the melted butter and pinch it together with your fingers into small clumps. Set aside.
- In a medium bowl, whisk the 2 cups of flour with the baking powder, baking soda and salt.
- In a large bowl, whisk the melted butter and sugar, then whisk in the eggs one at a time.
- Whisk in the sour cream, milk and vanilla until smooth.
- Add the flour mixture and fold with a spatula until only a few streaks of flour remain.
- Toss the blueberries with the extra 1 tablespoon of flour and gently fold them in. Stop as soon as they are spread through; overmixing makes tough muffins.
- Divide the batter among the liners, filling each one to the top.
- Sprinkle the streusel evenly over the muffins, pressing it on lightly.
- Bake at 425°F to puff the tops quickly.
Bakery-Style Blueberry Streusel Muffins
- Without opening the door, lower the oven to 375°F (190°C) and bake until the tops spring back and a toothpick in the center comes out clean or with a few moist crumbs.
- Cool in the tin 5 minutes, then move the muffins to a rack.