Big, Deli Style Blueberry Muffins. Streusel topped muffins that are easy to make with simple pantry ingredients.
Is there anything better than a delicious, warm-from-the-oven blueberry muffin? I created these Deli Style Blueberry Muffins as an ode to the ones I love from our neighborhood deli.
Making moist and tender Deli Style Blueberry Muffins isn’t hard. My goal was to make big, domed muffins, like the kind you get with soup at the deli. The secret is to fill the muffin cups all the way to the top and then pile on the streusel topping. The cap is nice and crunchy and has a light, nicely crumbed muffin below.
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INGREDIENTS FOR THE BEST DELI STYLE BLUEBERRY MUFFINS
What do you need to make these muffins? Nothing special, just nine common ingredients, including the blueberries.
Besides the blueberries, the remaining ingredients are all-purpose flour, granulated sugar, unsalted butter, vanilla extract, eggs, baking powder, milk and salt.
In case some of these ingredients don’t work for you , here are some easy substitutions you could make.
If you would like to reduce calories, a low calorie sugar alcohol sweetener like Erythritol or Monk Fruit are good choices. They measure just like regular sugar and don’t leave a chemical aftertaste. If you want to stay away from sugar alcohols, coconut sugar is a great alternative. I don’t recommend substituting liquid sweeteners like honey or liquid Stevia because of the recipe modifications that would need to be made.
If you are going for dairy-free, then coconut oil is a super substitute for the unsalted butter. The muffins won’t have that delicious butter taste, but the addition of coconut flavor to the blueberries is pretty amazing! Only have salted butter on hand? Just omit the added measure of salt to the recipe, taste the batter before filling the muffin cups, then add any salt needed.
Use almond milk or soy milk to make this recipe dairy-free. Both have enough fat to tenderize and moisten the muffins. They can be swapped for equal amounts of milk.
HOW TO MAKE DELI STYLE BLUEBERRY MUFFINS
These muffins are quick and easy to make. You can’t mess them up as long as you carefully measure your ingredients and bake them until a toothpick or knife comes out clean.
You don’t need a stand mixer to make these, but even using a hand-mixer will make blending the ingredients a lot easier. If you have a food processor to make the streusel instead of doing it by hand, it only takes about a minute to get crumbly.
- Start by preheating the oven to 400°F. Grease or line the muffin cups with paper liners. Silicone cupcake liners are great too.
- Cream the butter and sugar until it’s light and fluffy. Beat in the eggs. Add the vanilla and beat until just mixed in.
- Add the dry ingredients to a large bowl. Stir. I like to use a whisk t to make sure the baking powder is really mixed into the flour.
- Add the dry ingredients and milk to the butter mixture. Use a spoon or spatula to stir the batter from the bottom to make sure that no dry ingredients remain at the bottom of the bowl. Fold the blueberries into the batter until well distributed in the batter. Set aside.
- Into the bowl of a food processor, add the streusel ingredients. Pulse until the texture of large crumbs. No food processor? Use a pastry blender or fork to blend the butter with the other ingredients until the texture is like crumbs. Set aside.
- Use an ice cream scoop to fill the muffin cups. The key is to fill the cups all the way to the top so you get that large dome when the muffins bake. Then, top with the streusel, completely covering the batter to get that yummy delicious crisp.
- Bake on the center rack of the preheated oven for 20 – 25 minutes. Keep an eye on the muffins to make sure that the top doesn’t get too brown. Test by inserting a toothpick, if it comes out clean the muffins are done!
MORE MUFFIN RECIPE IDEAS
Deli-Style Blueberry Muffins
Click highlighted ingredients to buy them!
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
- 2 tsp pumpkin spice
- Preheat oven to 400°F. Grease 12 muffin cups or use paper liners.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Add the eggs, beating until incorporated. Add the vanilla and beat until just mixed in.
- In a large bowl, whisk together the flour, baking powder and salt.
- Add the flour mixture and milk to the creamed butter until just combined. Scrape down the sides of the bowl as needed. The dough will be thick.
- Fold the blueberries into the muffin batter until well distributed. Set aside.
- In the bowl of a food processor, pulse the sugar, flour, butter and pumpkin spice until fully blended and consistency of small crumbs.
- Using an ice cream scoop or spoon, fill muffin cups with batter to the top. Divide topping mixture equally between muffins, completely covering batter with topping.
- Place muffin pan on center rack of oven and bake for 20 – 25 minutes, or until knife stuck into center of muffin comes out clean.
- Place pan with muffins on cooling rack for 10 minutes before removing muffins from pan.
NUTRITION INFORMATION PER SERVING
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