
Bakery Style Blueberry Muffins – The Irish Baker Abroad

These muffins are incredibly moist and delicious. The streusel on top adds a nice little crunch to it and they are simple enough to make. You’ll need to buy tall large muffin cases for these or make your own as shown in the video!
Recipe
Streusel on top
40g / 1/3 cup of plain flour
65g 1/4 cup + 1 tbsp of sugar
30g / 2 tbsp of cold butter
Muffin Batter
4 medium eggs
150g / 1/2 cup + 3 tbsp of sugar
100ml / 1/4 cup + 3 tbsp of oil
160ml / 1/2 cup + 3 tbsp of milk
120ml / 1/2 cup of buttermilk or Natural yogurt
90ml / 1/4 cup + 2 tbsp of whipping or heavy cream
1 tsp vanilla essence
370g / 3 cups + 1 tbsp of plain flour
2 tsp of baking powder
1/2 tsp of salt
200g / 1 cup of blueberries
Method
For the Streusel, combine everything together in a bowl with your hand until it resembles clumped breadcrumbs. Place it in the fridge while you make the muffin batter
Gently whisk the eggs and sugar together. Add the oil, milk, cream and buttermilk or yoghurt, vanilla essence and gently mix.
Sift the Flour, baking powder and salt together then gently fold in to the batter. Toss the blueberries in a bit of flour. This will help with sinking. Add them to the batter and divide between 12 large muffin cases. You can add some blueberries on top if you want followed by the streusel
Baked at 210 C / 410 F for 5 minutes then at 190 C / 374 F for 20 minutes
Fan oven at 190 C / 374 F then 170 C / 338 F
All the best
Chris – Your Irish Baker Abroad 🇮🇪
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