Blueberry Bakery Muffins

Total Time
40mins
Prep 25 mins
Cook 15 mins

Make these with or without streusel

Ingredients Nutrition

Directions

  1. Preheat oven 375°F.
  2. Prepare 12 muffin cups by using baking papers or spraying with Pam.
  3. If using streusel mix flour, sugar and cinnamon cutting in butter using fork blend until resembles coarse crumbs; set aside.
  4. For muffins combine flour, sugar, baking powder and salt, whisk until well blended.
  5. In separate bowl add milk melted (cooled) butter, egg and vanilla mixing well.
  6. Combine milk and egg mixture with the dry ingredients mix only until moistened. Fold in blueberries.
  7. Spoon evenly into prepared muffin cups.
  8. Sprinkle reserved topping over each muffin.
  9. Bake 20-25 minutes or until wooden toothpick comes out clean.
  10. Remove from pan cool completely.
Most Helpful

The best muffins I have made. I love these. Very moist. I used frozen blueberries. The struesel topping just made this muffin. I will make again.

4-H Mom July 09, 2010

Yummy!! I used 2 cups of blueberries and they were perfect for me. I like LOTS of berry as compared to batter. I don't think I would push it much further and add any more though. I also used 4Tbsp of butter instead of 3 for the streusel and I used brown sugar in place of the white. I will keep the butter to 3 Tbsp next time. It tastes fine( maybe a little rich) but a lot of my streusel just melted off the muffins even though I pushed it into the batter. Super delicious though and it hit the spot!!!

*Z* February 08, 2012

I've now made this times and it has turned out wonderful each time. I have now made it my own with the additions of a little lemon juice and zest to make it a Lemon Blueberry Muffin. Even following the directions with no changes or additions they come out getting rave reviews. Thanks for sharing with the rest of the world.

drunk goat farm August 27, 2011