Blueberry Compote Bakery Muffins

glutenfreepossibil
Feb 25, 2021
2 min read

Updated: Jul 21

Big, fluffy, and bursting with blueberries — just like the bakery!

These indulgent muffins are layered with juicy blueberry compote and finished with a sweet, buttery streusel topping. They’re ultra-moist thanks to Greek yogurt and rich with vanilla flavor. Whether served at brunch or wrapped for sale at your gluten-free market booth, they’re a true showstopper.

P.S. Don’t forget to double-check your baking powder—many are gluten-free, but not all!

4 cups blueberries

2 ¼ cup sugar

5 cups flour

5 teaspoons baking powder

2cteaspoon salt

4 eggs

2 stick butter

1 ½ cup plain Greek yogurt

1/2 cup milk

3 teaspoons vanilla extract

Blueberry compote

2 cup blueberries

1/2 c sugar

Streusel topping

3 tbsp sugar

3 tbsp brown sugar

½ cup flour

5 tbsp butter

👩‍🍳 Instructions:

1. Make the Compote:

In a saucepan, combine 2 cups blueberries and 1/2 cup sugar. Simmer over medium heat until thickened, about 10–15 minutes. Stir occasionally. Let cool before swirling into muffins.

2. Prepare the Streusel:

In a small bowl, combine both sugars and flour. Cut in cold butter with a fork or your fingers until crumbly. Refrigerate until ready to use.

3. Make the Muffin Batter:

Preheat oven to 400°F (190°C). Line muffin tin with every other one.
In a large bowl, cream softened butter and sugar until light and fluffy.
Beat in eggs one at a time. Add vanilla, yogurt, and milk.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to wet, mixing just until combined.
Gently fold in 4 cups of blueberries.

4. Assemble Muffins:

Fill each muffin cup halfway with batter. Add 1 tsp of blueberry compote (optional).
Top with more batter to fill about 3/4 full.
Sprinkle generously with streusel topping.

5. Bake:

Bake for 5 minutes at 400. Turn down to 350 and bake for 17-23 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.

6. Cool & Enjoy:

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or store at room temperature for 2 days, or freeze for longer storage.

Big, fluffy, and bursting with blueberries — just like the bakery!

P.S. Don’t forget to double-check your baking powder—many are gluten-free, but not all!

4 cups blueberries

2 ¼ cup sugar

5 cups flour

5 teaspoons baking powder

2cteaspoon salt

4 eggs

2 stick butter

1 ½ cup plain Greek yogurt

1/2 cup milk

3 teaspoons vanilla extract

Blueberry compote

2 cup blueberries

1/2 c sugar

Streusel topping

3 tbsp sugar

3 tbsp brown sugar

½ cup flour

5 tbsp butter

👩‍🍳 Instructions:

1. Make the Compote:

In a saucepan, combine 2 cups blueberries and 1/2 cup sugar. Simmer over medium heat until thickened, about 10–15 minutes. Stir occasionally. Let cool before swirling into muffins.

2. Prepare the Streusel:

In a small bowl, combine both sugars and flour. Cut in cold butter with a fork or your fingers until crumbly. Refrigerate until ready to use.

3. Make the Muffin Batter:

Preheat oven to 400°F (190°C). Line muffin tin with every other one.

In a large bowl, cream softened butter and sugar until light and fluffy.

Beat in eggs one at a time. Add vanilla, yogurt, and milk.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add dry ingredients to wet, mixing just until combined.

Gently fold in 4 cups of blueberries.

4. Assemble Muffins:

Fill each muffin cup halfway with batter. Add 1 tsp of blueberry compote (optional).

Top with more batter to fill about 3/4 full.

Sprinkle generously with streusel topping.

5. Bake:

Bake for 5 minutes at 400. Turn down to 350 and bake for 17-23 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.

6. Cool & Enjoy:

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or store at room temperature for 2 days, or freeze for longer storage.

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