Bakery Style Blueberry Muffins with Sunflower Streusel

IMG_4970Sometimes, you just need a good muffin. And as wonderful as homemade baked good are, there’s something about muffins from a bakery that homemade muffins rarely seem to capture. Do you ever miss that towering muffin top with its irresistibly crunchy edges? I sure do!  There is good news, though. I have a solution, and it’s much more simple than you might think.

The secret here is the baking temperature. Generally, when we bake muffins, the temperature of the oven is set to a steady 350°F -375°F for the entire baking period. If we set the oven temperature very high initially, say 450°F, and lower it after a few minutes, we’ll get that big, crunchy domed muffin top that the bakeries have been keeping for themselves all these years.

IMG_4967Bakery Style Blueberry Muffins with Sunflower Streusel

Makes 6 jumbo “bakery style” muffins, or 12 standard size muffins*

Blueberry Muffins
•3 cups all purpose flour
•1 1/2 teaspoons baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1/2 cup plus 2 tablespoons sunflower oil
•3/4 cup coconut sugar
•2 tablespoons ground flaxseed
•1 1/2 cups vegan yogurt (I used vanilla coconut milk yogurt)
•1/2 tablespoon molasses
•1 teaspoon vanilla extract
•1/4 cup almond milk
•1 1/2 cups fresh or frozen and thawed blueberries

Sunflower Streusel

•1/4 cup room temperature coconut oil
•1/3 cup coconut sugar
•1 cup rolled oats
•1/2 cup sunflower seeds
•1/4 cup whole wheat flour
•up to 2 tablespoons non-dairy milk

For the streusel:

Combine coconut oil, coconut sugar, oats, sunflower seeds, and flour in a small bowl, and mix together with fingers until mixture is crumbly. Add non-dairy milk, as needed, until you achieve a sandy texture. Set aside while you prepare the muffin batter.

For the muffins: 

Preheat oven to 450°F. Lightly grease or line with paper liners one jumbo muffin tin.

In  a large bowl, mix together flour baking powder, baking soda, and salt until everything is evenly distributed.

In a medium bowl, whisk together the coconut oil, coconut sugar, flaxseed, yogurt, molasses, vanilla extract, and non-dairy milk until homogenous.

Pour the wet ingredients over the dry ingredients and mix by hand, with a wooden spoon or rubber spatula, just until incorporated. Do not overmix. Gently fold in the blueberries.

Pour the batter into prepared muffin tin of choice, filling almost to the top. Sprinkle streusel over the top of each muffin.

Bake at 450°F for 5 minutes, then reduce the temperature to 375 and bake another 26-28 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Allow to cool for 10 minutes in muffin tin before transferring to a wire rack to cool completely (or just to avoid burning your lips off).

Notes: For standard size muffins, bake at 450°F for 5 minutes, then reduce temperature to 375°F and bake for an additional 18-20 minutes.

IMG_4965Are you a fan of the crunchy muffin top? Or do you prefer the bottom of the muffins? What about the flavor? I’ve always been a blueberry fan, though I wouldn’t refuse a muffin if there were chocolate present.

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0 Responses to Bakery Style Blueberry Muffins with Sunflower Streusel

  1. thedelicioustravelguide 12 February 2013 at 10:53 #

    so gonna make this! (diaryofasugarholic.wordpress.com)

  2. trangquynh 12 February 2013 at 10:55 #

    wow, the muffins look just like the ones in bakeries, thank you for sharing the tip for their crunchy edges ^^

  3. frugalfeeding 12 February 2013 at 16:09 #

    Nice and rustic – just how I like… everything :D

  4. Herbivore Triathlete 12 February 2013 at 19:54 #

    Muffin tops for me, lol. My favorite muffin is cranberry-orange, then blueberry or raspberry. Chocolate would be good too!

  5. Richa 13 February 2013 at 21:15 #

    i used to eat so many blueberry muffins some years back.. that crumbly streusel topping and the pretty blue berries! these look fantastic! i need to make some soon

  6. Kristy 14 February 2013 at 11:49 #

    Someone told me once that blueberries make the muffin and I’ll stick to that. They’ve always been my favorite. I love the streusel on top of these guys, though- I need to give that a shot one of these days! :-)

  7. Kelly @ Hidden Fruits and Veggies 15 February 2013 at 08:30 #

    I should’ve looked at this yesterday. I think I would’ve asked the Sunflower Streusel to be my Valentine.. sounds amazing!

  8. Sylvie Shirazi (@gourmandeinthek) 21 February 2013 at 03:43 #

    Ah so that’s the trick! Good to know.

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