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Divine 12-Count blueberry muffin Mastery Now

blueberry muffin
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Bake the best bakery-style fluffy blueberry muffins. These muffins are incredibly moist and loaded with juicy blueberries, topped with a sweet, crunchy streusel for that perfect texture contrast. You will achieve bakery results right in your home kitchen.

Ingredients

  • All-purpose flour: 2 cups
  • Granulated sugar: 3/4 cup (plus 2 tablespoons for topping)
  • Baking powder: 2 teaspoons
  • Salt: 1/2 teaspoon
  • Milk: 1 cup
  • Large egg: 1
  • Melted unsalted butter: 1/2 cup
  • Vanilla extract: 1 teaspoon
  • Fresh or frozen blueberries: 1 1/2 cups
  • For Streusel Topping: All-purpose flour: 1/2 cup, Brown sugar: 1/4 cup, Cold unsalted butter (cubed): 3 tablespoons

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
  3. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries. If using frozen, do not thaw them first.
  6. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, and cold butter cubes. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.
  7. Divide the batter evenly among the 12 muffin cups, filling them about two-thirds full.
  8. Sprinkle the streusel topping generously over the top of each muffin. Sprinkle the remaining 2 tablespoons of granulated sugar over the streusel for extra crunch.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra fluffy muffins, ensure your milk and egg are at room temperature before mixing.
  • Toss the blueberries lightly with one tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom.
  • If the streusel topping browns too quickly, lightly tent the tin with foil halfway through baking.

Nutrition

Find it online: https://savoryskies.com/best-bakery-style-fluffy-blueberry-muffin/