Bakery Style Blueberry Crumb Muffins
These Bakery Style Blueberry Crumb Muffins are flavored with vanilla & almond extract, loaded with blueberries and topped with a buttery crumb!
Servings 6
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.