Bakery-Style Blueberry Muffins with Crumb Topping

Ingredients

• 0.5 cup all-purpose flour (For the crumb topping)
• 2 tbsp cornstarch (For the crumb topping)
• 0.25 cup light brown sugar (For the crumb topping)
• 0.25 cup granulated sugar (For the crumb topping)
• 6 tbsp salted butter (Melted; for the crumb topping)
• 0.5 cup unsalted butter (Melted; for the muffins)
• 1 cup granulated sugar (For the muffin batter)
• 2 tsp baking powder
• 0.5 tsp baking soda
• salt (A pinch)
• 1 tbsp vanilla bean paste or vanilla extract (Use either vanilla bean paste or vanilla extract)
• 2.5 cups all-purpose flour (For the muffin batter; reserve 2 tablespoons of the dry mixture to coat the blueberries)
• 2 eggs (Room temperature)
• 1.5 cups blueberries
• 1 cup buttermilk (Room temperature; the method refers to this as the milk mixture)
• 0.25 cup sour cream (Room temperature)
• 2 tbsp neutral oil

Steps

1. 1

   Preheat the oven to 425°F (220°C). Prepare a muffin tin by lining it or greasing it.

2. 2

   In a mixing bowl, whisk the melted unsalted butter and 1 cup granulated sugar together until well combined.

3. 3

   Add the room-temperature eggs and whisk for 2–3 minutes, until the mixture is pale in color.

4. 4

   Add the room-temperature buttermilk, vanilla bean paste or vanilla extract, sour cream, and neutral oil. Mix until well combined.

5. 5

   In a separate bowl, combine the muffin flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of this dry mixture for coating the blueberries.

6. 6

   Pour the wet mixture into the dry ingredients and mix just until combined. Do not overmix.

7. 7

   Toss the blueberries with the reserved 2 tablespoons of dry mixture, then add them to the batter and fold them in gently.

8. 8

   Let the batter sit at room temperature for 30 minutes. Do not mix the batter again after it has rested.

9. 9

   Prepare the crumb topping. In a bowl, mix the melted salted butter, granulated sugar, and light brown sugar until a paste forms.

10. 10

    Add the crumb-topping flour and cornstarch to the butter-and-sugar paste. Mix until the topping is crumbly and coarse.

11. 11

    Divide the rested batter evenly among the prepared muffin cups, then distribute the crumb topping over the batter.

12. 12

    Bake at 425°F (220°C) for 5 minutes.

13. 13

    Without opening the oven door, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15 minutes, or until a toothpick inserted into the center comes out clean.

14. 14

    Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

The source does not specify the muffin-tin size or explicitly state how much crumb topping to place on each muffin. It also refers to the buttermilk as a “milk mixture” in the method; the ingredient list identifies it as buttermilk.

Nutrition per serving

• dessert
• breakfast
• muffins
• blueberry
• baked
• vegetarian
• American
• fruit