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These bakery style blueberry crumb muffins are bursting with juicy blueberries and topped with a delicious crumb topping! Made with sour cream and melted butter, the cake-like blueberry muffins bake up soft, tender, and buttery. Recipe yields 12 muffins.
One of my favorite recipes to bake with fresh blueberries, these stir together muffins come together in under 30 minutes, no mixer or special equipment required!
With a touch of lemon zest for brightness and a splash of pure vanilla extract for sweetness, a warm blueberry muffin with a slather of whipped honey butter is the most perfect way to start the day.
Love baking with blueberries? Try my blueberry crumb cake, moist blueberry loaf cake, or blueberry streusel bread next!
Ingredient Notes
Blueberries are the highlight here! Fresh blueberries are ideal, but frozen work too—no need to thaw, just toss them in straight from the freezer.
Full-fat sour cream makes these muffins extra moist and rich. If you’re out of sour cream, Greek yogurt is a great substitute.
Fresh lemon zest adds bright, fresh flavor that pairs perfectly with the blueberries. If you’re a lemon fan, feel free to add extra zest for a lemon blueberry muffin vibe.
How to Make Blueberry Crumb Muffins
For the topping, combine flour, granulated sugar, cinnamon, and salt in a small bowl. Whisk together to combine.
Add melted butter and vanilla extract, and toss mixture with a fork until completely incorporated and mixture is crumbly. Chill streusel topping in the freezer for 10 minutes.
For the muffins, whisk together flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
Add blueberries to the bowl and gently toss together to combine.
Combine milk, sour cream, melted butter, egg, lemon zest, and vanilla in a medium bowl. Whisk together to combine.
Add wet ingredients to flour mixture and fold in with a spatula just until incorporated.
The mixed muffin batter is textured and thick.
Fill muffin cups 3/4 full of batter and sprinkle evenly with crumble topping (approximately 2 tablespoons or 20 grams topping per muffin).
The Secret to Bakery-Style Muffins
For tall, bakery-style muffins start with high heat: Place the muffin tin in the oven and bake for 5 minutes at 425°F for a quick burst of heat to give the muffins a nice lift.
Without opening the oven door, reduce oven temperature to 350°F and bake another 15 to 17 minutes (for a total baking time of 20 to 22 minutes), until tops are set and spring back to the touch.
More muffin recipes you’ll love:
- Easy Banana Bread Muffins
- Sour Cream Coffee Cake Muffins
- Lemon Poppy Seed Muffins
- Banana Crumb Muffins
- Chocolate Chip Crumb Muffins
Bakery Style Blueberry Crumb Muffins
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Soft and buttery, these bakery style blueberry crumb muffins are bursting with juicy blueberries and topped with a delicious crumb topping! Recipe makes 12 muffins.
Ingredients
Crumb Topping
- 2/3 cup (93 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup (56 g) unsalted butter, melted
- 1/2 tsp (2 g) vanilla extract
Muffins
- 1 1/2 cups (210 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 tsp (5 g) aluminum-free baking powder
- 1 tsp (6 g) baking soda
- 1/2 tsp (3 g) salt
- 1 cup (170 g) fresh blueberries
- 1/3 cup (80 g) milk, at room temperature
- 1 cup (240 g) sour cream, at room temperature
- 1/4 cup (56 g) unsalted butter, melted and slightly cooled
- 1 large egg (50 g), lightly beaten
- 1 1/2 tsp (1.5 g) lemon zest
- 1 1/2 tsp (6 g) vanilla extract
Instructions
- Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray.
- Make crumb topping: Combine flour, sugar, cinnamon, and salt in a small bowl; add melted butter and vanilla, and toss mixture with a fork until completely incorporated and mixture is crumbly. Chill topping in the freezer until needed.
- Make muffins: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Gently toss in blueberries. Combine milk, sour cream, melted butter, egg, lemon zest, and vanilla in a medium bowl. Add sour cream mixture to flour mixture and fold in just until incorporated – the muffin batter will be thick.
- Fill each baking cup 3/4 full of batter and sprinkle evenly with crumb topping (approximately 2 tablespoons or 20 grams topping per muffin).
- Bake muffins: Place muffin pan in the oven and bake for 5 minutes at 425°F. Without opening the oven door, reduce temperature to 350°F and continue baking for another 15 to 17 minutes (for a total baking time of 20 to 22 minutes), until muffins are golden, tops spring back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached.
- Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool. Store muffins in an airtight container at room temperature overnight.
Notes
Baking powder: To keep the muffin batter from turning blue, use an aluminum-free baking powder.
Blueberries: Fresh blueberries are ideal and recommended. You can also use frozen blueberries (no need to thaw, just add straight from the freezer). Frozen blueberries may extend the baking time by several minutes due to the extra moisture.
Freeze muffins: Wrap leftover muffins tightly in plastic wrap and place in a freezer bag. Freeze muffins up to 2 months for best texture and flavor. When you’re ready to enjoy, reheat in a warm oven (325°F) for 10 minutes or until heated through before serving.
These muffins are so easy and SO good!! Used fresh blueberries and we can’t get enough of them.
Great to hear this, thank you Jill!