Name: Blueberry Muffins Recipe Bakery Style with Crumb Topping
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups (240g) all-purpose flour; 2 teaspoons (8g) baking powder; 1/2 teaspoon (2g) baking soda; 1/2 teaspoon (3g) salt; 3/4 cup (150g) granulated sugar; 2 large eggs, room temperature; 1/4 cup (57g) unsalted butter, melted and slightly cooled; 1/4 cup (60ml) neutral oil (canola or vegetable); 1/2 cup (120g) full-fat sour cream (or Greek yogurt); 1/4 cup (60ml) milk, room temperature; 2 teaspoons (10ml) pure vanilla extract; 1 1/2 cups (225g) fresh blueberries (or frozen, unthawed); 2 teaspoons all-purpose flour (for tossing blueberries); For the crumb topping:; 2/3 cup (80g) all-purpose flour; 1/3 cup (65g) light brown sugar, packed; 2 tablespoons (25g) granulated sugar; 1/2 teaspoon ground cinnamon; Pinch of salt; 1/4 cup (57g) unsalted butter, melted and cooled slightly

Description

Delightful bakery-style blueberry muffins topped with a sweet crumb layer, perfect for breakfast or snacks.

Ingredients

Scale

2 cups (240g) all-purpose flour
2 teaspoons (8g) baking powder
1/2 teaspoon (2g) baking soda
1/2 teaspoon (3g) salt
3/4 cup (150g) granulated sugar
2 large eggs, room temperature
1/4 cup (57g) unsalted butter, melted and slightly cooled
1/4 cup (60ml) neutral oil (canola or vegetable)
1/2 cup (120g) full-fat sour cream (or Greek yogurt)
1/4 cup (60ml) milk, room temperature
2 teaspoons (10ml) pure vanilla extract
1 1/2 cups (225g) fresh blueberries (or frozen, unthawed)
2 teaspoons all-purpose flour (for tossing blueberries)
For the crumb topping:
2/3 cup (80g) all-purpose flour
1/3 cup (65g) light brown sugar, packed
2 tablespoons (25g) granulated sugar
1/2 teaspoon ground cinnamon
Pinch of salt
1/4 cup (57g) unsalted butter, melted and cooled slightly

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Instructions

Preheat your oven to 425°F (220°C) and line a muffin tin with paper liners.
For the crumb topping, mix flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in melted butter until large clumps form; set aside.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, mix sugar, eggs, melted butter, oil, sour cream, milk, and vanilla until smooth.
Pour the wet mixture into the dry ingredients and fold until just combined.
Toss blueberries with flour and gently fold them into the batter.
Divide the batter among muffin cups, filling them almost to the top, and sprinkle with crumb topping.
Bake at 425°F (220°C) for 5 minutes, then reduce to 350°F (175°C) and bake for another 16-18 minutes until golden.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure ingredients are at room temperature for better mixing. Don’t overmix the batter.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 15g
Sodium: 200mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg