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Bakery-style Blueberry Crumb Muffins

Hunar Baig
Prep Time 30 minutes
Cook Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12 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!
Keyword Blueberry, Muffins