Bakery Style Blueberry Streusel Muffins

Thanks for joining me on my first food blog post EVER! Baking and cooking have been a huge part of my life for awhile now and I always new I wanted to extended my blog into food and now here it is! A lot of my recipes will be found from Pinterest because honestly that is where all of my creativity comes from!

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My boyfriend, Kevin, has been bugging me to make blueberry muffins for about a week now,  and I finally got around to doing it! I’ve actually never made muffins before so I was quite nervous. My Forte is more with baking cookies or pies. I found a great recipe from Pinterest and the muffins came out great! They are so moist and filled with blueberry goodness!

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This recipe comes from Little Sweet Baker

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BAKERY STYLE BLUEBERRY STREUSEL MUFFINS

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::::::::::::PREP TIME::::::::::::
15 mins
::::::::::::COOK TIME::::::::::::
15 mins
::::::::::::TOTAL TIME::::::::::::
30 mins
Serves: 12
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INGREDIENTS
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  • 2 & ½ cups (310g) all-purpose flour
  • 1 tbsp (13g) baking powder
  • 1 tsp (5g) baking soda
  • ½ tsp (2g) salt
  • ½ cup (114g) unsalted butter, melted and cooled
  • 1 cup (200g) sugar
  • 2 large eggs
  • 1 cup (250ml) milk (any kind, whole or buttermilk is best)
  • 1 tbsp (15ml) vanilla extract
  • 1 & ½ cups (230g) blueberries
  • For the streusel topping
  • ¼ cup (50g) sugar
  • 1 tbsp (8g) all-purpose flour
  • 2 tbsp (10ml) unsalted butter, melted
  • ⅛ tsp ground cinnamon

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INSTRUCTIONS

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  1. Preheat oven to 425F and spray or line a 12 cup muffin baking pan. Prepare the streusel topping by mixing all the ingredients together in a small bowl.
  2. In a large bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
  3. In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, then add the milk and vanilla, mix again.
  4. Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries until just incorporated.
  5. Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.

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MY NOTES

  1. When you get to filling the muffin cups and you think you have ANY leftover batter, just keep adding into the cups that have lesser. It is okay if they are filled to the top.
  2. The muffins will look like they are all going to form into one giant mess but they won’t! (This almost gave me a heart attack. But I promise everything turned out fine & yummy).
  3. Just go ahead and make that streusel and add it on top of that raw batter. Do not do any baking of the muffins without that streusel on top. (I almost miss this part, that is why I highlighted it).

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Thanks so much again to Little Sweet Baker for posting this recipe. It came out absolutely divine!
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