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Saturday, April 7, 2012

Crazy Cooking Challenge: Better-than-the-Bakery Blueberry Streusel Muffins


"These muffins are better than those you'd buy at a fancy bakery."

That's what a friend told me after I asked if she'd like to try one of the muffins I made for this month's blueberry muffin cooking challenge.  I decided to do something a little different and asked a few people to try them and give me their opinions.  The general consensus:  if you like real blueberries, these muffins are for you.

I found this recipe over at A Cook's Quest.  I'll definitely be checkout out her other recipes.

So if you want a bakery-made blueberry muffin with a great texture without the high price. head for your kitchen and make a batch of these.

To make your own better-than-the-bakery muffins at home, you'll need:

Muffin batter:
  • 2 cups fresh blueberries
  • 1 c. + 1 t. sugar
  • 1 T. water
  • 2 1/2 c. white-wheat flour
  • 2 1/2 t. baking powder
  • 1 t. salt
  • 2 eggs
  • 5 T butter
  • 1 c. buttermilk
  • 2 t. vanilla
  • 3 T. sugar
  • 3 T. brown sugar
  • 1/3 c. flour
  • 5 T. melted butter
To make these muffins most efficiently, be sure to follow these steps in order!
  1. In a small saucepan, bring 1 c. berries, 1 t. sugar, and water to a simmer.  Cook and mash with a potato masher until reduced by half.  Cool while you mix batter.
  2. Melt butter for batter and allow to cool a bit.
  3. Stir together flour, baking powder, and salt in large bowl.
  4. Stir together eggs and sugar in a medium bowl.  Slowly stir in butter.
  5. To the wet ingredients, add buttermilk and vanilla.
  6. Fold wet ingredients and blueberries into dry ingredients.
  7. Place a heaping spoonful of batter into prepared muffin tins (I used paper liners).  Batter should completely fill muffin cups.
  8. Place a small spoonful of cooked blueberries into the center of the batter in each cup and swirl slightly.
  9. Preheat oven to 350.  
  10. To make streusel topping, mix all ingredients together.  (I needed to add extra flour and brown sugar to get a good crumbly consistency.)
  11. Sprinkle streusel over the top of each muffin.  
  12. Bake for 15 - 20 minutes or until firm.
  13. Serve warm.  Enjoy!
Thanks for the fabulous muffins, A Cook's Quest!


  1. love that your recipe uses white wheat flower. I love adding that to my recipes to feel a little less guilty about what I have baked. Stopping by from #59

  2. I love the streusel topping!!! YUM!


  3. Those definitely look better than the bakery-bought ones :) Can't wait to try this recipe out!

    Stopping by from CCC #28
    {I stumbled, pinned, tweeted, and FB shared your recipe!}

  4. They do look like they are from a bakery! Love that you used white wheat flour! Great recipe!


  5. I was deciding between this recipe and the one I made for the CCC. Looks like I need to try this one out - it looks wonderful!

  6. I will for sure try this out. I had thought of using this one, too. Glad it worked out for you!

    I just pinned it!

    Carrie #22

  7. Definitely look like they are from a bakery!

  8. I made this same recipe, definitely a great choice!

  9. Oh yum, these look great!
    I’m # 6 with the Blueberry Apple Crisp Muffins {with cream cheese filling!}

  10. These do look so much better than bakery muffins! I bet they were delicious :)

    Visiting from #42 :)

  11. Wow these do look like something you would get in a bakery, they look so delicious!! Stopping by from CCC #41.

  12. These look wonderful! Great job!!! #34

  13. Mmmm, I love streusel topped muffins! These look great! #9

  14. I made the same recipe as you did. I agree with you these blueberry muffins were delicious. I know I will be making them again.

  15. Saw this picture while reading your potato post and had to click on over. I love blueberries and this is one I must try. The picture makes my mouth water! Gail P.S. what a clever idea to have a muffin link up : )