Description
These Bakery Style Blueberry Muffins are moist, fluffy, and bursting with fresh blueberries. Topped with a delightful lemon-oat streusel, they combine classic flavors with a tender crumb and a crunchy finish, perfect for breakfast or a sweet snack.
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
- Preheat Oven and Prepare Muffin Pan: Preheat your oven to 425°F (220°C). Line a jumbo muffin pan with muffin liners to prevent sticking and prepare for baking.
- Make the Streusel: In a small mixing bowl, combine the granulated sugar, brown sugar, flour, oats, salt, and lemon zest. Work the diced butter into the mixture with your fingers until pea-sized crumbs form, creating a crumbly streusel topping.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the butter, oil, eggs, whole milk, lemon juice, lemon zest, vanilla extract, and sugar until well combined and smooth.
- Mix Dry Ingredients: In another mixing bowl, whisk together the cornstarch, all-purpose flour, salt, baking powder, and baking soda thoroughly.
- Coat Blueberries: Sprinkle one tablespoon of the dry flour mixture over the blueberries and toss gently to coat them evenly, preventing them from sinking during baking.
- Combine Batter: Gently fold the dry flour mixture into the wet ingredients until just combined, taking care not to overmix for a tender crumb.
- Add Blueberries: Carefully fold in the flour-coated blueberries into the batter until just combined, distributing the berries without breaking them.
- Fill Muffin Pan and Add Streusel: Divide the muffin batter evenly among the lined jumbo muffin cups, filling each about three-quarters full. Sprinkle the prepared streusel topping generously over each muffin.
- Bake Muffins: Bake in the preheated oven at 425°F (220°C) for 5 minutes to help the muffins rise. Then reduce the oven temperature to 375°F (190°C) without removing the muffins and continue baking for an additional 20-25 minutes. Bake until a skewer inserted into the center comes out clean.
Notes
- Use fresh or frozen blueberries; if frozen, do not thaw before adding to batter.
- Filling the muffin cups about 3/4 full gives room for the muffins to rise without overflowing.
- Do not overmix the batter to ensure the muffins stay soft and tender.
- For a dairy-free version, substitute butter with plant-based margarine and use a non-dairy milk alternative.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
