The best ever Bakery Style Blueberry Crumb Muffins with extra crumb! Dare I say, better than the bakery? They totally are and these will be your new favorite muffins, I promise!
It’s always a good time for a blueberry muffin. breakfast, lunch, dinner, anytime of day. These are jumbo muffins made in a 6 cup muffin pan.
I love using frozen fruit when making muffins especially when they’re not at peak season. Frozen is my favorite way to go when making baked goods, so we always keep a bunch in the freezer. It’s also cheaper too! This recipe would also work really well with blackberries & even strawberries.
ingredients for Bakery Style Blueberry Crumb Muffins
- sour cream
- milk
- eggs
- butter
- vanilla extract
- almond extract
- sugar
- baking powder
- baking soda
- salt
- flour
- frozen blueberries
The addition of almond extract gives these muffins a delicious flavor and really brings out strong buttery, vanilla notes! You only need to add a little. These muffins are supper tender from the addition of sour cream and they are loaded with blueberries all throughout. I like to make the crumb ahead of time and pop it in the fridge until i’m ready to top my muffins. It also helps firm the butter up a bit, making it easier to work with when topping. These bakery style blueberry crumb muffins are loaded with all the buttery crumb, which lets face it, is the best part!
Whether you’re using fresh or frozen berries, be sure to toss them in a bit of flour to prevent them from sinking all they way to the bottom of the muffin. Only a tablespoon is needed.
Bakery Style Blueberry Crumb Muffins
Equipment
- 6 cup jumbo muffin tin
Ingredients
Blueberry Muffin
- ½ cup butter softened
- 1 cup sugar
- 2 tsp vanilla extract
- ¼ tsp almond extract
- 2 eggs room temp
- ¾ cup sour cream room temp
- ¼ cup milk room temp
- 1½ cup all purpose flour 195g
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp kosher salt
- 1½ cups blueberries fresh or frozen
- 1 tbsp flour
Crumb Topping
- 6 tbsp butter melted
- ⅓ cup brown sugar light or dark
- ¼ cup granulated sugar
- 1 cup flour
- pinch of salt
Instructions
- Preheat the oven to 425°F. Line a 6 cup jumbo muffin pan with paper liners. Set aside.
- In a large bowl, mix the sugar, butter & extracts together until smooth and well combined. Add in the eggs and incorporate. Next, add in the sour cream & milk and continue mixing. It will look a bit curdled.
- Add in the dry ingredients and mix until the flour is absorbed. In a separate bowl, toss the blueberries in 1 tbsp of flour and fold them in using a spatula. Divide the batter evenly into the muffin pan and top with the crumb mixture.
- Bake for 12 minutes at 425° and then lower the temp to 375° and continue baking for another 20 minutes. Let the muffins cool before devouring!
Crumb Topping
- Combine the the sugars, flour & salt to a bowl, mix well. Using a fork, stir in the melted butter and mix until well combined. The mixture should form into crumbs and hold together when pinched. Set aside.
