🫐 Bakery-Style Blueberry Crumb Muffins

Makes 12 large muffins

🔹 Ingredients

Muffins

2½ cups (315g) all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (113g) unsalted butter, melted & slightly cooled
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 cup (240g) sour cream (or full-fat Greek yogurt)
¼ cup (60ml) milk
2 tsp vanilla extract
2 cups (300g) fresh blueberries (or frozen, do not thaw)

Crumb Topping (Streusel)

¾ cup (95g) all-purpose flour
½ cup (100g) brown sugar
½ tsp cinnamon
Pinch of salt
5 tbsp (70g) cold unsalted butter, cubed

🔹 Instructions

1. Prep

Preheat oven to 425°F (220°C).
Line a 12-cup muffin tin with liners.

2. Make the crumb topping

In a bowl, mix flour, brown sugar, cinnamon, and salt.
Cut in cold butter using a fork or fingers until large crumbs form.
Refrigerate while preparing batter.

3. Make the muffin batter

In a large bowl, whisk flour, baking powder, baking soda, and salt.

In another bowl, whisk melted butter and sugar.
Add eggs, sour cream, milk, and vanilla — mix until smooth.

Fold dry ingredients into wet ingredients gently (don’t overmix).
Fold in blueberries carefully.

Batter will be thick — that’s perfect.

4. Fill & top

Divide batter evenly, filling cups almost to the top.
Generously sprinkle crumb topping over each muffin, gently pressing it down slightly.

5. Bake for tall bakery tops

Bake at 425°F (220°C) for 5 minutes,
then reduce temperature to 350°F (175°C) (without opening oven) and bake another 15–18 minutes, until a toothpick comes out clean.

6. Cool

Let cool in pan 5–10 minutes, then transfer to a rack.

💡 Bakery Secrets for Perfect Muffins

Start with high heat for tall domed tops.
Use room temperature ingredients.
Don’t overmix — lumpy batter = tender muffins.
Toss blueberries in 1 tbsp flour if they sink.

If you’d like, I can also give you:

🧁 Jumbo bakery-size version
🍋 Lemon blueberry crumb muffins
🫐 Blueberry cheesecake crumb muffins
🧈 Extra crumb (New York–style) version