Bakery Style Buttermilk Blueberry Muffins

Save yourself a trip to the bakery! These muffins are bursting with blueberries and crumbly streusel!
Bakery Style Buttermilk Blueberry Muffins in a muffin tin.
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5 from 1 vote
Course Breakfast, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 235kcal
Author Liren Baker

Ingredients

For the Streusel:

  • 1/3 cup granulated sugar if you want a deeper color, use a combination of granulated and light brown sugar
  • 1/3 cup all-purpose flour
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 cup (4 tablespoons) cold unsalted butter grated or cut into small cubes

For the Muffins:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup canola oil
  • 1 large egg
  • 1/2 cup plus 1 tablespoon buttermilk
  • 1 teaspoon vanilla
  • 1 cup fresh blueberries

Instructions

  • Preheat the oven to 375°F with the rack placed in the center of the oven. Line a muffin pan with cupcake liners and set aside.

Make the Streusel:

  • In a small bowl, stir together the sugar, flour and cinnamon with a fork. Drop in the butter, and using your fingers, a pastry cutter or two forks, cut the butter into the sugar mixture until you have crumbs. Set aside.

Make the Muffin Batter:

  • In a medium bowl, whisk together the flour, sugar, baking powder and salt until combined. In a small bowl, whisk together the oil, egg, buttermilk and vanilla. Add the buttermilk mixture into the flour and use a spatula to mix until just about halfway incorporated. Drop in the blueberries and mix a little bit more, just until the flour is incorporated – do not overmix the batter, you want it to be lumpy.
  • Distribute the batter into the prepared muffin pan and sprinkle with the streusel. Place in the oven and bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place the muffins on a wire rack to cool before enjoying.

Notes

Adapted from To Die For Blueberry Muffins, via allrecipes.

Nutrition

Calories: 235kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 148mg | Potassium: 116mg | Fiber: 1g | Sugar: 20g | Vitamin A: 160IU | Vitamin C: 1.2mg | Calcium: 48mg | Iron: 1.1mg
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