Soft, fluffy bakery-style muffins bursting with juicy blueberries and topped with a thick buttery crumb topping. These rise beautifully with domed tops and golden streusel just like the ones in the photo.
Ingredients
For the Muffins
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs, room temperature
1 cup whole milk (or buttermilk for extra tenderness)
1/2 cup sour cream or plain yogurt
1/2 cup unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
1 1/2 to 2 cups fresh or frozen blueberries
1 tablespoon flour (for tossing blueberries)
For the Crumb Topping
3/4 cup all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon (optional)
1/2 cup cold unsalted butter, cubed
Instructions
Step 1 – Prepare the Oven and Pan
Preheat oven to 375°F (190°C).
Line a 12-cup muffin pan with tulip liners or regular muffin liners. Fill cups almost to the top for bakery-style height.
Step 2 – Make the Crumb Topping
In a bowl, mix flour, brown sugar, granulated sugar, and cinnamon.
Add cold cubed butter. Use your fingers or a pastry cutter to combine until the mixture forms coarse crumbs.
Place in the refrigerator while you prepare the batter.
Step 3 – Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 4 – Mix the Wet Ingredients
In another bowl, whisk eggs, granulated sugar, and brown sugar until smooth.
Add melted butter, milk, sour cream, and vanilla. Mix until fully combined.
Step 5 – Combine Batter
Pour wet ingredients into dry ingredients.
Mix gently until just combined. Do not overmix. The batter will be thick.
Step 6 – Add Blueberries
Toss blueberries with 1 tablespoon flour.
Fold gently into the batter.
Step 7 – Fill Muffin Cups
Scoop batter into muffin liners, filling them nearly to the top.
Step 8 – Add Crumb Topping
Generously sprinkle crumb topping over each muffin. Gently press crumbs into the batter slightly so they stick.
Step 9 – Bake
Bake for 20–25 minutes, or until tops are golden and a toothpick inserted into the center comes out clean.
Step 10 – Cool
Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack.
Tips for Perfect Muffins
Do not overmix the batter or muffins will be dense.
If using frozen blueberries, do not thaw.
For extra tall bakery tops, bake at 400°F (200°C) for the first 5 minutes, then reduce to 375°F (190°C) for the remaining time.
Storage
Store at room temperature in an airtight container for up to 3 days.
Freeze for up to 2 months.
These muffins are soft inside, buttery on top, and packed with bursts of blueberry in every bite.