I love the other blueberry muffin recipe I have on this site. The crunchy sugar topping is addicting! However, I also love to try new recipes and new variations on a good thing. These bakery style blueberry muffins did not disappoint me. This is a really tender, almost cake like muffin with lots of fresh blueberries. Adding crumb topping gives a nice pop of sweetness and crunch.
The actual muffin batter here is not overly sweet, which I like. You can modify these for less sugar if you like by reducing the sugar in the batter by 1/4 and also by reducing or eliminating the crumb topping. If you are aiming for a healthier muffin, you can replace the oil in these with applesauce. There is a relatively low amount of oil so it works great to make this replacement here. I did this, and the muffins came out great. I also used light sour cream instead of regular. I would definitely make these again. I hope you enjoy them. 🙂
I used my favorite tulip cupcake liners for these – you can get them here.
Bakery Style Blueberry Muffins
Ingredients
For the muffins:
- 2 1/2 cup AP flour
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 1/4 cup unsalted butter melted
- 1/4 cup oil or plain applesauce
- 1 cup sugar
- 3/4 cup milk
- 1/2 cup sour cream
- 2 large eggs room temp
- 2 tsp vanilla extract
- 1 1/2 cups fresh blueberries
For the topping:
- 1/2 cup flour
- 1/2 cup sugar
- 4 tbsp unsalted butter melted
Instructions
- Preheat the oven to 400 and line a 12 well muffin pan with liners. Spray liners with oil spray.
- Whisk the sugar and flour together in a small bowl. Drizzle the butter in and toss with a fork to create clumps. Set aside.
- In a large bowl, whisk together flour, baking powder and salt. In another bowl, whisk the melted butter, oil or applesauce, sugar, milk, sour cream, eggs and vanilla until well mixed. Fold the dry ingredients into the wet and mix until barely combined. Toss the blueberries with a tbsp of flour and then fold them in.
- Fill each muffin well with 1/2 cup batter and top with about 1-2 tbsp crumb topping per muffin. Bake for 10 minutes, then rotate the pan 180 degrees and continue baking another 10 minutes or so until a toothpick in the center comes out clean and the tops are turning golden brown.
- Allow to cool then remove from the pan. You can freeze these and defrost a few at a time.