Description
These homemade Bakery Style Blueberry Muffins are tall, fluffy, studded with juicy blueberries, and topped with a sweet, crumbly streusel. They look like a fancy bakery muffin but they’re made with simple ingredients and come together quickly. You’re going to love these muffins and they’re such an easy way to make mornings special!
Ingredients
- 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 flour (360 grams)
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups blueberries
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup flour
- 1/4 cup old fashioned oats
- 1/4 teaspoon salt
- 1/2 teaspoon lemon zest
- 1/4 cup butter, diced
Instructions
- Preheat your oven to 425 degrees and line a jumbo muffin pan with muffin liners.
- Make the Streusel: Add the white and brown sugars, all purpose flour, oats, salt, and lemon zest to a small mixing bowl. Work the butter into the flour and sugar with your fingers until pea-sized crumbs have formed.
- Add the butter, oil, eggs, whole milk, lemon juice, lemon zest, vanilla extract, and sugar to a large mixing bowl. Whisk together until well combined.
- Add the all cornstarch, all purpose flour, salt, baking powder, and baking soda to a mixing bowl. Whisk together until well combined.
- Sprinkle one tablespoon of the flour mixture over the blueberries and toss gently until coated.
- Gently fold the flour mixture into the wet ingredients until combined.
- Next, add the flour coated blueberries to the mixing bowl and gently fold into the batter until just combined.
- Add the muffin batter to the lined muffin pan, filling each well around 3/4s of the way full. Top each muffin with the streusel topping.
- Bake the muffins at 425 degrees for 5 minutes and then lower the heat to 375 degrees (without removing the muffins from the oven) and allow them to bake for and additional 20-25 more minutes until cooked through and a skewer comes out clean when inserted into the middle.
Notes
Milk: You can swap the whole milk for a plant-based milk if needed.
Blueberries: I used fresh blueberries for this recipe, but frozen blueberries could also work. Don’t thaw them first. Just fold them directly into the batter, and adjust the baking time as needed.
Freezing: Let the muffins come to a complete cool on a wire baking rack. Once cool, place them in a freezer-safe storage bag or container and label. Freeze for up to 2-3 months.
