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Moist, tender Bakery Style Blueberry Muffins bursting with ripe blueberries and topped with a crumbly almond topping. The perfect sweet treat for breakfast, brunch, or afternoon snack!
They are a dense muffin loaded with fresh, juicy blueberries and topped with a crumbly almond streusel topping that will make you think that you are sitting in a cafe' somewhere enjoy a nice Caffe' Mocha with your breakfast treat. 😉
How to make Bakery Style Blueberry Muffins:
Preheat oven to 375 degrees. Spray muffin pan with baking spray, or line with paper liners. Set aside.
To make the Almond Streusel Topping:
In a small bowl, combine flour and butter with a fork until it starts to form crumbles. Add sugar and almonds and use your hand to press mixture together and thoroughly mix together. Set aside.
To make the Muffins:
Mix flour, baking powder, baking soda, sugar, and salt together in a large bowl. Set aside.
In a small bowl or measuring cup whisk together melted butter, yogurt, eggs, milk, vanilla, and almond extracts.
Pour the wet ingredients into the flour mixture and gently stir to combine just until dough holds together.
Add the blueberries and gently fold into the batter. You don't want to over mix the batter!!
Scoop batter into muffin tins almost to the top. {I used an ice cream scoop} Sprinkle streusel topping over batter and place in oven.
Bake for 25 to 28 minutes until golden brown. Remove from oven and allow to cool in pan for 5 minutes. Place muffins on a wire rack and cool completely.
So delicious!!
Recipe Notes & Tips:
- Store leftover muffins in a sealed container on the counter for up to 3 days, or freeze in a freezer bag for up to 3 months.
- The muffins came out easily but you can use paper liners if you prefer.
Tools used to create this recipe:
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More delicious blueberry recipes:
- Blueberry Sweet Rolls with Lemon Glaze
- Blueberry Cheesecake Ice Cream - much more appropriate for this time of year!
- Blueberry Lemon Waffled Muffins
- Air Fryer Blueberry Muffins - when you don't want to heat up your kitchen!
- Blueberry Breakfast Cookies
- Chocolate Huckleberry Cocktail Cake - substitute blueberry
- Fresh Blueberry Crumb Pie
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Enjoy!!
Bakery Style Blueberry Muffins
Ingredients
Muffins
- 2.75 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- .75 cups granulated sugar
- 0.5 teaspoon fine sea salt
- 2 large eggs
- 0.5 cup unsalted butter melted
- .75 cups Greek yogurt I use Fage
- 0.5 cup whole milk I used unsweetened Cashew milk
- 1 teaspoon pure vanilla extract
- .25 teaspoons pure almond extract
- 1 cup fresh blueberries
Almond Streusel Topping
- .75 cup all-purpose flour
- 5 tablespoons unsalted butter softened
- 2 tablespoons raw sugar
- 3 tablespoons slivered almonds
Instructions
- Preheat oven to 375 degrees. Spray muffin pan with baking spray, or line with paper liners. Set aside.
Almond Streusel Topping:
- In a small bowl, combine flour and butter with a fork until it starts to form crumbles.
- Add sugar and almonds and use your hand to press mixture together and thoroughly mix together. Set aside.
Muffins:
- Mix flour, baking powder, baking soda, sugar, and salt together in a large bowl. Set aside.
- In a small bowl or measuring cup whisk together melted butter, yogurt, eggs, milk, vanilla, and almond extracts.
- Pour the wet ingredients into the flour mixture and gently stir to combine just until dough holds together.
- Add the blueberries and gently fold into the batter.
- Scoop batter into muffin tins almost to the top.
- Sprinkle streusel topping over batter and place in oven.
- Bake for 25 to 28 minutes until golden brown.
- Remove from oven and allow to cool in pan for 5 minutes.
- Place muffins on a wire rack and cool completely.
Notes
- Store leftover muffins in a sealed container on the counter for up to 3 days, or freeze in a freezer bag for up to 3 months.
- The muffins came out easily but you can use paper liners if you prefer.
gigi says
Those look SO good! You had me at "bakery style"! Yum! Pinning!