Blueberry muffins burst with flavour thanks to these 2 'game-changing' additions

There is nothing more enjoyable than a batch of delicious homemade blueberry muffins, and when it comes to making "truly perfect" muffins there are two things that every home baker needs to know about. Morgan, the founder of food blog Host the Toast, shared a recipe for her Best Bakery-Style Blueberry Muffins that are "big, fluffy, moist and burstng with blueberry flavour".

After intense recipe testing, Morgan managed to find the best way to make incredible muffins and it all comes down to two game-changing additions - streusel and blueberry syrup.

She wrote: "I've had many blueberry muffins that were smooth-topped, and some that were sprinkled with sparkling sugar. Those muffins are fine muffins, sure. Enjoyable muffins. But nothing compares to a blueberry muffin with streusel on top, where the sweet and crumbly texture elevates them to the next level."

Streusel is made by cutting cold butter into a mixture of flour and sugar. However, Morgan reveals she used melted butter for this recipe, creating "less of a sandy texture than traditional streusel topping".

When it comes to the homemade syrup, Morgan says the ingredient is "a real game changer". The brilliant addition works to give maximum blueberry flavour without having to use so many blueberries and risk the muffins falling apart.

Ingredients for Best Bakery-Style Blueberry Muffins:

For the topping:

• 3/4 cup all purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons light brown sugar
• 1/8 teaspoons freshly grated lemon zest
• Pinch of salt
• 4 tablespoons unsalted butter, melted and cooled

For the muffins:

• 2 cups fresh blueberries, divided, plus more to top
• 1 cup + 1 tablespoon granulated sugar, divided
• 1 tablespoon lemon juice
• 2 1/2 cups + 1 tablespoon all purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• 3 tablespoons unsalted butter, melted and cooled
• 1/4 cup vegetable oil
• 1 cup buttermilk
• 2 teaspoons vanilla extract

Method:

Step 1

To start, make the streusel topping. Combine 3/4 cup flour, 1/4 cup granulated sugar, 2 tablespoons light brown sugar, 1/8 teaspoon lemon zest, and a pinch of salt. Whisk to combine. Pour in 4 tablespoons of melted butter. Mix until crumbs the size of peas are formed, then set aside.

Step 2

Preheat the oven to 425F/220C/Gas Mark 7. Spray a muffin tin lightly with nonstick spray and line with muffin liners.

Step 3

In a saucepan, heat 1 cup of the blueberries and 1 tablespoon of sugar over medium-high heat. Bring to a boil, reduce to a simmer, and break the blueberries apart with a fork or masher as they cook. Continue to cook until mixture is thickened and reduced by half, about 10 minutes. Remove from heat and stir in the lemon juice. Let cool to room temperature.

Step 4

Meanwhile, combine 2 1/2 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. In a separate bowl, whisk together 1 cup sugar, the eggs, vegetable oil, melted butter, buttermilk, and vanilla extract until well-combined.

Step 5

Gently use a spatula to fold the wet ingredients into the dry ingredients, being careful not to over-mix. It's okay to have some small clumps of flour.

Step 6

In a small bowl, toss the blueberries with the remaining tablespoon of flour until lightly coated. Fold into the muffin batter. Use an ice cream scoop to evenly divide the batter between 12 muffin cups (the mixture should fill all the way to the tops). Spoon the blueberry syrup mixture on top of each mound of muffin batter, then use a toothpick to swirl into the batte.

Step 7

Top generously with the streusel mixture. You might have more than you need.

Step 8

Bake for 15 minutes, then reduce heat to 375F/190C/Gas Mark 5 (but don't open the oven to check!) and continue to bake for 10 more minutes, or until golden. While the muffins are still warm, press additional blueberries onto the tops, if desired. Let cool in the muffin tin.