Bakery-Style Blueberry Crumb Muffins

Makes: 12 large muffins

Ingredients

Muffin Batter

• 2½ cups (315 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (115 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120 g) sour cream or Greek yogurt
• ½ cup (120 ml) milk
• 1½ cups fresh blueberries (or frozen, unthawed)
• 1 tbsp flour (to coat blueberries)

Crumb Topping

• ½ cup (65 g) all-purpose flour
• ⅓ cup (65 g) brown sugar
• ¼ cup (55 g) cold butter, cubed
• ½ tsp cinnamon (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Line a 12-cup muffin pan with bakery-style tulip liners or regular muffin liners.
3. Mix flour, baking powder, baking soda, and salt in a bowl.
4. In another bowl, cream butter and sugar until light and fluffy.
5. Beat in eggs one at a time, then add vanilla.
6. Mix in sour cream.
7. Alternate adding the dry ingredients and milk, mixing just until combined.
8. Toss blueberries with 1 tablespoon flour and gently fold them into the batter.
9. Divide batter evenly among muffin cups, filling them almost to the top.

Make the Crumb Topping

1. Combine flour, brown sugar, and cinnamon.
2. Cut in the cold butter using a fork or your fingertips until coarse crumbs form.
3. Sprinkle generously over each muffin.

Bake

• Bake for 25–30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
• Let cool in the pan for 5 minutes, then transfer to a wire rack.

Tips for Bakery-Style Muffins

• Use room-temperature ingredients for a smoother batter.
• Don’t overmix the batter; this keeps the muffins tender.
• Fill the muffin cups nearly full for tall, domed tops.