Bakery Style Blueberry Muffins with Streusel Topping

These delicious blueberry muffins are even better than any bakery and they are simple to whip up. They get this airy, cake like texture from the addition of both cake flour and all-purpose flour. That means these muffins won’t dry out! I love the taste of a warm blueberry muffin right out of the oven and these do not disappoint, as they have an almond flour streusel topping. I highly recommend you making this topping as it adds more flavor and crunch but they are good without as well.



Blueberry muffins are my favorite muffin, and it’s a pretty classic recipe except that I love the addition of molasses and I use frozen blueberries. The trick is to just toss the blueberries with a little bit of flour and to keep them frozen. By coating the blueberries with flour will help them from just sinking to the bottom. This way they are more uniformly spread out through the mixture. If you’re looking for a lower water content, which means less blueberry bleeding juice; try wild blueberries as they are smaller and contain less liquid. I’ve seen wild frozen blueberries at Whole Foods.

Why do I use blackstrap molasses?
Molasses is higher in vitamins and minerals (iron, calcium, copper + selenium) and lower in sugar than traditional sweeteners but it’s still sugar! One tablespoon contains about 20% of our daily iron for the day. Molasses is made from fully mature sugar cane, which gives it a nice rich flavor and creates a crusty crunch on baked goods. Your jar of molasses can last about a year (if you don’t use it before then) and doesn’t need to be refrigerated. You can also use this sweetener in cookies, cakes or as a topping for pancakes!


You'll need to make these Better Than a Bakery Style Blueberry Muffins?

Hand Mixer
Medium bowl
Large bowl
Glass measuring cup
Measuring cups + spoons
1 muffin pan (12 cups)
Parchment muffin papers or silicone muffin liners
Cookie scooper or large spoon
Cooling rack


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