Bakery-style Blueberry Crumb Muffins
These muffins are moist, tender, soft and studded with juicy blueberries. The crumb topping is a brown sugar streusel, so it’s sweet, crisp and buttery! These muffins have those classic bakery-style high domes and are a cinch to make, this recipe really does make the best bakery-style blueberry crumb muffins!
How do you get high domed muffins?
Getting those bakery style muffin tops, only requires 2 simple steps.
1. Adding in both baking soda and powder will give you a great rise and most importantly
2. Preheat the oven to a higher temperature for the first 5 mins of cooking time then, bring the heat down. This will ensure you get a high domed crisp muffin top and still keep the muffin bottom moist and tender.
Ingredient Notes
The ingredients that make these bakery-style blueberry crumb muffins down right delicious
Butter – used for both the streusel and muffins for that perfect buttery texture
Light brown sugar – Used for both the streusel and muffins, brown sugar adds so much flavour and caramelization
Granulated Sugar – will give sweetness and a denser texture
Eggs – will create a muffin that is moist, spongy and tall
Sour Cream – gives so much moisture and is key to create that classic muffin texture
Vanilla Paste – adds so much flavour and richness
Baking Powder + Baking Soda – creates height for the best bakery style muffin tops
Fresh Blueberries – are the best to create moist muffins and get a lot of blueberry flavour
Plain Flour – is all we need to create these simple and wonderfully textured muffins
Salt – will balance out the muffins and bring out more blueberry flavour
Milk – adds some tenderness and more moisture
Fresh blueberries vs. Frozen blueberries
Personally I like using fresh as it stays intact and doesn’t bleed too much into the batter but, honestly frozen berries also work and are great when you are in a pinch! The frozen berries add more colour to the batter but can add a lot of water content so, baking the muffins for a little longer is recommended.
How to make a brown sugar streusel topping?
This topping is packed with brown sugar and butter which adds such a great contrast of textures and a wonderful sweet flavour. It’s so simple to make and only requires a few simple ingredients, you can also add some chopped nuts to the topping for an extra crunch!
Tips and Tricks – Bakery-style Blueberry Crumb Muffins
If you’d like an added crunch to your muffins add some chopped nuts to your streusel topping.
Coating the berries in some flour will stop them for sinking while they bake
Using an Ice cream scoop will not only make it easier to portion but, give you more even muffins all round.
For an even higher dome on your muffins, place the cases with one space in between each case, this will allow more heat to reach each muffin case and rise even higher.
Bakery-style Blueberry Crumb Muffins
Equipment
- Muffin cases
- Muffin / Cupcake trays
Ingredients
- 125 g butter 1/2 a cup
- 115 g caster sugar 1/2 a cup
- 100 g light brown sugar 1/2 a cup
- 3 eggs
- 125 g sour cream 1/2 a cup
- 1 tsp vanilla paste (or 2tsp vanilla extract)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda / bicarbonate of soda
- 240 g plain flour 2 cups
- 150 g blueberries 1 cup
- 120 ml milk 1/2 a cup
Brown Sugar Streusel
- 100 g butter 1/2 a cup
- 100 g light brown sugar 1/2 a cup
- 100 g plain flour 1/2 a cup
Instructions
- Preheat an oven to 220 Celsius / 430 Fahrenheit / gas mark 7
- Cream together the butter and sugars until light, pale and fluffy
- Add in the eggs one at a time and whisk everything till well combined and fluffy (if the batter splits slightly here that's okay!)
- Next, add in the vanilla and salt, mix well
- Then, sift in the dry ingredients and fold in until fully combined
- Pour in the milk and stir together
- Coat the berries in a little flour before gently folding into the batter
- Next, combine all the streusel ingredients in a bowl using a fork or your hands till you get breadcrumbs, or a wet sand like consistency
- Finally, scoop out the batter into the muffin cases and sprinkle on the streusel before placing into the oven for 5 minutes then turning the heat down to 175 Celsius / 345 Fahrenheit / gas mark 3 for a further 18 – 20 minutes until fully cooked and golden, until a toothpick comes out clean
- Allow the muffins to cool and enjoy!
