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Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins

Tender bakery style blueberry muffins with great blueberry flavor and crumb topping
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Servings 12 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.
Keyword Breakfast, Dessert, Snack
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