Bakery Style Blueberry Muffins - by Sunscape

A friend sent me this recipe some time ago and I finally got around to making the blueberry muffins. I must admit they came out better than I expected. Having a buttery brown sugar streusel on the tops really made them extra delicious. I don't think I will ever purchase bakery muffins again.

Blueberry Muffin Recipe

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup butter melted
1/2 cup milk
1 teaspoon vanilla extract
2 cups (1 pint) fresh blueberries

Streusel topping:

1/4 cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons butter cold

Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners.

I used frozen blueberries since I had them on hand, I just let them thaw completely before adding them to the batter.

Melt the butter to a softened state, and add the milk, vanilla, sugar, and eggs mixing well.

2. Mix all the dry ingredients together and add the liquids to the flour.

3. Stir until well combined, the dough may be a little stiff, if so add just a touch more milk.

4. Gently fold the blueberries into the dough, just enough to evenly distribute the berries. You don't want to overmix and have blue muffins, ;-)

5. Fill your muffin tin tray, I use silicone liners for my muffins.

Mix together the flour and cold butter with a fork to make a crumble mixture. Add in the rest of the streusel ingredients and sprinkle on top of each muffin.

Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool them on a rack and then remove the muffins from the silicone liners.

They look just like bakery muffins, don't they? Enjoy!