I don’t know what the weather is like where you are, but we have been breaking records here in Arizona for weeks now. Today was another 80 degree day, so like a complete crazy person I felt the need to bake Bakery Style Blueberry Muffins. Does that make sense to any of you? I guess it will take a while for me to get used to not baking up a storm….
during winter months, since we do not have a “real” winter here. I cannot imagine me baking a year’s worth of recipes during the three cold weeks in December, that just doesn’t work for me, LOL
It is March, spring is coming and there are brunch menus to prepare whether the weather cooperates or not, right? No matter what the temperature is outside, these warm out of the oven Bakery Style Blueberry Muffins are worth turning on the oven! They are a dense muffin loaded with fresh 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…and definitely worth cranking the A/C up for, LOL
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
Chocolate Huckleberry Cocktail Cake – substitute blueberry
Enjoy!!
Bakery Style Blueberry Muffins
Ingredients
Muffins
- 2 3/4 cups unbleached all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 cups granulated sugar
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1/2 cup unsalted butter melted
- 3/4 cups Greek yogurt I use Fage
- 1/2 cup whole milk I used unsweetened Cashew milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoons pure almond extract
- 1 cup fresh blueberries
Almond Streusel Topping
- 3/4 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.
Those look SO good! You had me at “bakery style”! Yum! Pinning!