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.