Indulge in bakery-style blueberry muffins bursting with delicious blueberries and cinnamon sugar streuse topping. Elevate your mornings with this classic treat, perfect for breakfast or a delightful snack. Explore our irresistible recipe for a taste of homemade bakery goodness!
Jump to Recipe
First, combine the eggs and the sugar.
Then add in your oil, vanilla extract, vinegar, baking soda, and salt.
Mix well!
Mix in sour cream until smooth.
Fold in your flour, it might still be thick
Toss in your blueberries that are defrosted, washed, and drained.
Bake in the oven at 350° F for 20-25 minutes.
Bakery Style Blueberry Muffins
Course: Breakfast, Dessert, SnacksCuisine: AmericanDifficulty: Easy6
servings20
minutes20
minutes40
minutesgood muffins oh one of the best muffins out there, but have you ever had the big jumbo bakery-style ones? They are my favorite and this is the easiest and most delicious way to make them!
Ingredients
- Streusel Topping
1/2 cup cane sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon (optional)
4 tablespoons or 1/4 cup unsalted butter softened
- Muffin batter
2 large eggs
1 cup cane sugar
1/2 cup olive oil
1 tablespoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda1/2 teaspoon salt
1 cup sour cream
2 cups all-purpose flour
1 cup frozen wild blueberries- defrosted and washed
Directions
- Preheat the oven to 350° F (or 177° C). While it is preheating, oil your jumbo muffin tin with olive oil or liners.
- In a large bowl whip the eggs together for 2 minutes. (I use my fork, you can use a hand mixer) Then add in sugar, oil, and vanilla. Mix well, then add in vinegar, baking soda, and salt. Mix in sour cream, then right after fold in flour, do not overmix, or the muffins will be hard. Lastly, add in blueberries.
- In another bowl, you will make the streusel filling by adding the sugar, flour, cinnamon, and butter. Mix until crumbly.
- In your oiled muffin tin, fill each cup with 1/2 muffin batter, then sprinkle 1/4 cup streusel topping on and gently press into batter.
- Bake in the oven for 20-25 minutes or until a toothpick comes out clean from the center of a muffin.
- Allow to cool for 5-10 minutes before taking out of muffin tin, to avoid tearing.
- Serve warm, at room temperature, or freeze to store for up to a few weeks. Enjoy your bakery-style bluffs!
Notes
- Substitutions for vinegar include lemon juice
- A substitution for sour cream is Greek yogurt
- You can use fresh blueberries, or normal frozen, but wild blueberries most closely resemble the store-bought blueberry muffins we all remember!
