Bakery Style Blueberry Muffins

Name: Bakery Style Blueberry Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Cuisine: American
Ingredients: ½ cup Unsalted Butter (1/4 cup butter + 1/4 cup butter, diced); ¼ cup Vegetable Oil (1/4 cup oil); 2 pieces Egg (2 large eggs); 1 cup Whole Milk (1 cup whole milk); 2 tbsp Lemon Juice (2 tablespoons lemon juice); 1 ½ tsp Lemon (1 teaspoon lemon zest + 1/2 teaspoon lemon zest); 1 tbsp Vanilla (1 tablespoon vanilla extract); 1 cup Granulated Sugar (3/4 cup sugar + 1/4 cup granulated sugar); 1 tbsp Cornstarch (1 tablespoon cornstarch); 3 ½ cup All-Purpose Flour (3 cups flour (360 grams) + 1/2 cup flour); 2 ½ tsp Baking Powder (2 1/2 teaspoons baking powder); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); ¾ tsp Table Salt (1/2 teaspoon salt + 1/4 teaspoon salt); 1 ½ cup Blueberry (1 1/2 cups blueberries); ¼ cup Brown Sugar (1/4 cup brown sugar); ¼ cup Rolled Oat (1/4 cup old fashioned oats)

Bakery Style Blueberry Muffins - Breakfast (American)

60 minAmerican

Servings8

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Vegetarian
Pescatarian
Halal

Ingredients

For 8 servings

Unsalted Butter½ cup · 1/4 cup butter + 1/4 cup butter, diced
Vegetable Oil¼ cup · 1/4 cup oil
Egg2 pieces · 2 large eggs
Whole Milk1 cup · 1 cup whole milk
Lemon Juice2 tbsp · 2 tablespoons lemon juice
Lemon1 ½ tsp · 1 teaspoon lemon zest + 1/2 teaspoon lemon zest
Vanilla1 tbsp · 1 tablespoon vanilla extract
Granulated Sugar1 cup · 3/4 cup sugar + 1/4 cup granulated sugar
Cornstarch1 tbsp · 1 tablespoon cornstarch
All-Purpose Flour3 ½ cup · 3 cups flour (360 grams) + 1/2 cup flour
Baking Powder2 ½ tsp · 2 1/2 teaspoons baking powder
Bicarbonate of Soda1 tsp · 1 teaspoon baking soda
Table Salt¾ tsp · 1/2 teaspoon salt + 1/4 teaspoon salt
Blueberry1 ½ cup · 1 1/2 cups blueberries
Brown Sugar¼ cup · 1/4 cup brown sugar
Rolled Oat¼ cup · 1/4 cup old fashioned oats

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Steps

1Preheat your oven to 425 degrees and line a jumbo muffin pan with muffin liners.
2Make the Streusel
3Add the white and brown sugars, all purpose flour, oats, salt, and lemon zest to a small mixing bowl. Work the butter into the flour and sugar with your fingers until pea-sized crumbs have formed.
4Add the butter, oil, eggs, whole milk, lemon juice, lemon zest, vanilla extract, and sugar to a large mixing bowl. Whisk together until well combined.
5Add the all cornstarch, all purpose flour, salt, baking powder, and baking soda to a mixing bowl. Whisk together until well combined.
6Sprinkle one tablespoon of the flour mixture over the blueberries and toss gently until coated.
7Gently fold the flour mixture into the wet ingredients until combined.
8Next, add the flour coated blueberries to the mixing bowl and gently fold into the batter until just combined.
9Add the muffin batter to the lined muffin pan, filling each well around 3/4s of the way full. Top each muffin with the streusel topping.
10Bake the muffins at 425 degrees for 5 minutes and then lower the heat to 375 degrees (without removing the muffins from the oven) and allow them to bake for and additional 20-25 more minutes until cooked through and a skewer comes out clean when inserted into the middle.