Bakery-Style Blueberry Muffins

There’s no better way to start the day than with a delicious, homemade blueberry muffin. (Trust us)

Bakery-Style Blueberry Muffins

Starting the day with a crumbly and delicious blueberry muffin for a guaranteed way to start with a smile.  Perfect for a sweet breakfast, for a snack with coffee or for a satisfying dessert, these muffins are everything a muffin should be: tender, crumbly and stuffed with juicy blueberries.

Here in the Designer Appliances showroom kitchen, we love to whip these muffins up on busy weekends to serve to customers and their families. There’s no more reliable way to bake dozens of muffins than to use our Wolf M-Series oven. Equipped with top-of-the-line convection technology, the M-series oven is more than just a typical oven, and continues to impress us with each use!


Streusel (Crumb) Topping

  • 1/2 cup all-purpose flour (72g)
  • 1/2 cup sugar (112g)
  • 1/2 tsp ground cinnamon
  • 1/4 cup butter melted (salted or unsalted both work)


  • 8 tablespoons (113g) unsalted butter, at room temperature
  • 1 cup (198g) granulated sugar
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (113g) milk (dairy or non-dairy)
  • 2 1/2 cups (354g) blueberries, fresh preferred
  • 1/4 cup (50g) granulated sugar, for topping

  1. Preheat the oven to 375°F with convection or 400°F without convection. Lightly grease a standard 12-cup muffin tin or line the tin with cupcake liners.
  2. Start with the streusel crumb topping. In a small bowl, whisk to combine the flour (½ cup), sugar (½ cup), and cinnamon (½ tsp). Pour in the melted butter (¼ cup) and mix with a fork until crumbs form. Chill in the refrigerator while you make the muffins.
  3. In the bowl of a stand mixer or in a medium bowl with a hand mixer, beat together the butter and sugar until well combined.
  4. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
  5. Add the baking powder, salt, and vanilla and combine.
  6. Add the flour and milk, mixing gently by hand just to combine. Scrape the bottom and sides of the bowl.
  7. Gently mash 1/2 cup of the blueberries. Add the mashed and 2 ½ cups whole berries to the batter, stirring just to combine.
  8. Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan, filling each cup about 2/3 way (a large disher works well here, too).
  9. Sprinkle about 1 teaspoon granulated sugar and 1 Tbsp streusel (crumb) topping atop each muffin.
  10. Bake the muffins for 18-20 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
  11. Remove the muffins from the oven and allow to cool for 5 minutes in the pan before transferring to a rack to cool completely.
  12. Store in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

Interested in our top-choice oven for this recipe? Check it out below or in either of our showrooms!

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