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Bakery Style Blueberry Muffins

Blueberry muffins, elevated: domed, streusel-topped, and bakery-style perfection in every bite.
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Servings: 12
Ingredients Method Notes

Ingredients
  

Muffins
  • 2 1/2 cup All Purpose Flour
  • 1 cup Cane Sugar
  • 1 tbsp Baking Powder
  • 3/4 tsp Salt
  • 1 lemon zested
  • 2 1/2 cup Blueberries fresh
  • 1 cup Milk
  • 1/2 cup Avocado Oil or preferred neutral oil
  • 2 Eggs
Streusel Topping
  • 1/2 cup All Purpose Flour
  • 1/3 cup Cane Sugar
  • 1/2 tsp Baking Powder
  • 1/4 tsp Cinnamon
  • 4 tbsp Salted Butter

Method
 

Muffin Batter
  1. Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
  2. Add the flour, baking powder, salt, sugar and lemon zest to a large bowl and whisk together to combine. Add the blueberries and toss well to coat.
  3. Measure the milk and oil into a large measuring cup, adding the eggs and whisking until all the wet ingredients are combined.
  4. Add the wet ingredients to the dry ingredients and mix just until no streaks of flour remain.
Streusel Topping
  1. Combine all the ingredients of the streusel topping and mix with a fork until crumbly.
  2. Distribute the muffin batter evenly among the 12 prepared muffin cups and top each with the streusel topping.
  3. Bake at 350 degrees Fahrenheit for about 25-30 minutes or until the streusel topping is a light golden brown and a toothpick inserted into one of the muffins comes out clean.

Notes

If you want to put in the extra work to make people second-guess, if you made these or bought them at a bakery, here’s some extra tips to add. 
1. do NOT over mix.
2. use cute parchment liners!
3. allow the batter to sit for 15-30 minutes before scooping it into the muffin tin.
4. bake the muffins at a high temp (425F) for the first 5 minutes, then lower it down to 350°.