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Bakery Style Blueberry Muffins with Lemon Streusel Recipe

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4 from 2 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 8 jumbo muffins
  • Diet: Vegetarian

Description

These Bakery Style Blueberry Muffins offer a moist, fluffy texture packed with juicy blueberries and topped with a buttery, crunchy streusel. Perfect for breakfast, brunch, or a sweet snack, they combine classic flavors of lemon and vanilla, balanced by a sugary oat topping for delightful contrast.

Ingredients

Muffin Batter

  • 1/4 cup butter
  • 1/4 cup oil
  • 2 large eggs
  • 1 cup whole milk
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon vanilla extract
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 3 cups all-purpose flour (360 grams)
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups blueberries

Streusel Topping

  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup old fashioned oats
  • 1/4 teaspoon salt
  • 1/2 teaspoon lemon zest
  • 1/4 cup butter, diced

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 425°F (218°C) and line a jumbo muffin pan with muffin liners to prevent sticking and make removal easier.
  2. Make the streusel: In a small mixing bowl, combine white sugar, brown sugar, all-purpose flour, oats, salt, and lemon zest. Use your fingers to work the diced butter into the mixture until you have coarse, pea-sized crumbs. Set aside.
  3. Prepare wet ingredients: In a large bowl, whisk together butter, oil, eggs, whole milk, lemon juice, lemon zest, vanilla extract, and sugar until well combined and smooth.
  4. Mix dry ingredients: In a separate bowl, whisk together cornstarch, all-purpose flour, salt, baking powder, and baking soda thoroughly to ensure even leavening.
  5. Coat blueberries: Sprinkle one tablespoon of the dry flour mixture over the blueberries and gently toss to coat. This prevents the berries from sinking to the bottom of the muffins during baking.
  6. Combine wet and dry mixes: Gradually fold the dry ingredients into the wet mixture gently until mostly combined to avoid overmixing, which can toughen the muffins.
  7. Incorporate blueberries: Fold in the flour-coated blueberries carefully into the batter until evenly distributed, ensuring the berries remain intact.
  8. Fill muffin cups: Spoon the batter into the prepared muffin liners, filling each about three-quarters full for optimal rise without spilling.
  9. Add streusel topping: Sprinkle the prepared streusel evenly over the tops of each muffin, adding a sweet, crunchy texture after baking.
  10. Bake the muffins: Bake at 425°F for 5 minutes to give the muffins an initial rise, then reduce oven temperature to 375°F (190°C) without removing muffins. Continue baking for another 20 to 25 minutes until the muffins are golden, cooked through, and a skewer inserted in the center comes out clean.

Notes

  • Do not overmix the batter to keep muffins tender and fluffy.
  • Coating blueberries in flour prevents them from sinking.
  • Use jumbo muffin liners for this recipe to achieve the bakery-style size.
  • Adjust baking time slightly if using standard muffin pans.
  • Let muffins cool slightly before removing from the pan to maintain shape.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/bakery-style-blueberry-muffins-with-lemon-streusel-recipe/