Bakery Style Blueberry Muffins with Crumb Topping

5 from 4 votes

Bakery Style Blueberry Muffins with Crumb Topping

An easy to throw together bakery style blueberry muffin with a crunchy decadent brown sugar cinnamon crumb topping. Stir as little as possible to get tall muffins.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 420kcal

Author: Lauren Skardal

Ingredients

2¾ cups all-purpose flour 385 grams
1 cup sugar
½ teaspoon salt
4 tsps baking powder
⅔ cup vegetable oil
2 large eggs
⅔ cup whole milk
2 teaspoon vanilla extract
2 cups fresh blueberries

Streusel Topping

6 tablespoon butter, softened salted
½ cup all-purpose flour 70 grams
⅓ cup brown sugar
¼ cup granulated sugar
½ teaspoon salt
1 teaspoon cinnamon

Instructions

Blueberry Muffins

Preheat the oven to 400°F.
Line a muffin tin with cupcake papers. Or, alternatively, with butter, grease the muffin tin. Be sure to grease the insides of the cups as well as the top to ensure that the muffins do not stick.
Combine the flour, sugar, salt and baking powder in a large bowl. Mix well to reduce the mixing needed when the wet ingredients are added.
In a separate bowl, combine the vegetable oil, eggs, milk, and vanilla extract.
Add the wet ingredients to the bowl with the dry ingredients and gently combine with a spoon. Stir as little as possible to combine the ingredients, which will help the batter rise in the pan. Gently fold in the blueberries.
Scoop the batter into the cupcake tin so that each is full to the top but not overflowing.

Crumb Topping

Combine all the ingredients in a medium bowl. Using the back of a fork mash the butter together with the other ingredients.
Use your hands to scrunch the topping together, then gently allow it to crumble in your hands. Repeat this a few times until you get a nice crumbly mixture.

Assemble and Bake

Top the cupcakes with the crumb topping. Bake for 18-22 minutes or until a toothpick inserted in the middle comes out clean.

Notes

Fill to the Top: The best way to get those tall oversized muffins is to overfill the muffin cups. They should be full to the brim.

Stir As Little As Possible: The trick to getting these super tall bakery style blueberry muffins with a tender crumb and crunchy streusel topping is to stir the batter as little as humanly possible.

Sinking Blueberries?: I've never had that happen with this recipe, but if you're concerned, coat the blueberries in a tiny bit of flour before incorporating them into the batter.

Room Temperature: It helps to have the ingredients at room temperature, but don't fret if they're not. It'll still turn out well.

Other Tips: You can fill every other muffin cup to improve air circulation around the muffins, which results in taller muffins (but takes 2 batches), and set a high temperature: preheat to 475°F and reduce to 400°F when you add the muffins. Higher heat means stronger activation of the baking powder.

Nutrition