Recipe by Bryna Garbacz

Bakery-Style Blueberry Muffins

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Bakery-Style Blueberry Muffins
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Egg - Dairy - Wheat
40 Minutes
Diets
- Vegetarian - Pescatarian

Yield: 12 muffins

Ingredients

Muffins

  • 3 cups flour

  • 1 and 1/2 cups sugar

  • 3/4 teaspoon salt

  • 4 teaspoons Haddar Baking Powder

  • 2/3 cup vegetable oil

  • 2/3 cup buttermilk (or whole fat milk combined with 1 tablespoon lemon juice and left to curdle for a few minutes)

  • 2 eggs

  • 2 teaspoons Gefen Vanilla

  • 1 cup fresh blueberries

Streusel Topping

  • 1/2 cup (1 stick) margarine

Directions

Prepare the Muffins

1.

Preheat oven to 350 degrees Fahrenheit.

2.

In a medium bowl, mix flour, sugar, salt, and baking powder. In a separate bowl, mix the wet ingredients. Add to flour and stir well; batter will be very thick! Gently fold in the blueberries.

3.

In a separate bowl, mix ingredients for streusel mixture and set aside.

4.

Fill muffin cups to the top with batter and cover with the topping mixture.

5.

Bake for 15 minutes. Raise oven temperature to 400 degrees Fahrenheit and bake an additional 10 minutes until golden brown.

Tips:

Bakery Secret: A Shiny Muffin Top Sprinkle the top of your muffin with with granulated or coarse sugar for a shiny, crisp look.

Credits

Photography by Sid Hoetzwell

Recipe tags

blueberries blueberry muffins kiddush simple dessert
Bakery-Style Blueberry Muffins

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