My go-to blueberry muffin recipe featuring all the classic things that make muffins great – big, tall muffin tops, a light and moist center, pops of tart wild blueberries, and of course the crumbly sugar topping.
What Makes these Blueberry Muffins the BEST?
- Simple Ingredients. These Bakery Style Blueberry Muffins come together with mostly pantry staples, plus blueberries and sour cream. Nothing fancy. I even use frozen wild blueberries so you don’t even need to make sure you have fresh fruit. You CAN use fresh blueberries, but, you don’t HAVE to.
- No Mixer Required. Not only are the ingredients simple, but so is the method. Just a couple mixing bowls and a muffin pan and you’re good to go!
- Tall Muffin Tops. I’ll let you in on the secret to tall muffin tops with crunchy edges and perfect crumble topping – it’s high heat to get them to rise, then lower heat to get them cooked through.
- Blueberry in every bite. This recipe calls for 2 cups of blueberries. My favorite combo is 1 C of fresh blueberries and 1 C of frozen wild blueberries. Then you have some regular sized blueberries and some tiny ones, ensuring that you get some in every bite!
How to Create TALL Bakery Style Muffin Tops
The best part of a big bakery style blueberry muffin is that tall top covered in a sugary crumb topping and those perfect golden crunchy edges. Achieving it is actually a lot easier than you might think.
- Make sure your batter is thick. You want a muffin batter that is similar to a thick cake or cupcake batter. This recipe has thick batter that’s perfect for tall muffin tops!
- Fill the muffin tin all the way up! A lot of recipes will tell you to fill the liners 3/4 of the way to the top. But, to get tall tops, you’re going to want to fill them all the way!
- Space out the muffins when baking. Instead of filling every space in the muffin tin, only bake 6 per pan, spacing out the muffins. This will help heat surround each muffin and get the best rise!
- Bake at a high temp. Crank the oven to 425 for the first 5 minutes to get the muffins to rise quickly, then lower the temp to 350 for the remainder of the bake to cook the muffins through.
How to Make Bakery Style Blueberry Muffins with Crumb Topping
Make the Crumb Topping
Preheat the oven to 425 and line cupcake pans with liners. *I like to space the muffins out and only bake 6 per pan. This helps heat surround the muffins to get the best rise! *See photo below
In a small mixing bowl, stir together the flour and sugar. Pour in the melted butter and mix with a fork until it’s fully combined and crumbly. Set aside.
Make the Blueberry Muffin Batter
In a large mixing bowl, whisk the melted butter, oil, and sugar until well combined. Add the eggs and vanilla and whisk until the eggs are fully incorporated. Then, add the milk and sour cream and whisk until combined.
Next, add the dry ingredients – flour, cornmeal, baking powder, baking soda, cinnamon, and salt. Use a rubber spatula to fold the dry ingredients into the wet, mixing until just combined. Toss the blueberries with a little flour just to coat and then carefully fold them into the batter. *If using frozen blueberries, DON’T thaw them before making the muffins.
Bake the Blueberry Muffins
Fill the muffin liners all the way to the top, then add a generous amount (at least 1 TBSP) of the crumble to the top of each muffin. Bake at 425 for 5 minutes, then (with the muffins still in the oven) lower the temp to 350 and bake for an additional 15-17 minutes, or until the edges are slightly browned and a toothpick comes out mostly clean, with a few moist crumbs attached.Print
Big bakery style blueberry muffins with a sugar crumb topping, tall muffin tops, and tart blueberries in every bite.
- 2 1/2 C (320g) All Purpose Flour
- 1/2 C (95g) Cornmeal
- 3 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Ground Cinnamon (optional)
- 1/2 tsp Salt
- 1/3 C (80g) Salted Butter, melted and cooled
- 1/3 C Vegetable Oil
- 1 C (200 g) Granulated Sugar
- 2 Lg Eggs, at room temperature
- 1 tsp Vanilla Extract
- 1 C Whole Milk, at room temperature
- 1/3 C (85g) Full Fat Sour Cream, at room temperature
- 2 C Fresh or Frozen Blueberries
For Crumb Topping
- 2/3 C Flour
- 1/3 C Sugar
- 4 TBSP Melted Butter
Preheat the oven to 425 and line muffin tins with liners.
For Crumb Topping
- In a small mixing bowl stir together the flour and sugar.
- Pour in the melted butter and mix with a fork until combined and crumbly.
For the Muffins
- In a large mixing bowl, whisk the melted butter, oil and sugar, until combined.
- Add the eggs and vanilla and mix until eggs are fully incorporated.
- Add the milk and sour cream and whisk until combined.
- Fold in the dry ingredients- flour, cornmeal, baking powder, baking soda, cinnamon, and salt – with a rubber spatula until just combined.
- Toss blueberries in a bit of flour just to coat, then carefully fold into the muffin batter.
- Fill the muffin liners all the way to the top and add 1 TBSP of the crumb topping.
- Bake at 425 for 5 minutes, then with the muffins still in the oven, lower the temp to 350 and bake for another 15-17 minutes, or until the edges are slightly golden and a toothpick comes out mostly clean with a few moist crumbs attached.
*Do not thaw frozen blueberries before making this recipe
*You can freeze muffins after baking for up to 3 months. Cool completely then place in airtight container. Thaw on counter, then heat in microwave for 10 seconds.
Keywords: blueberry muffins, bakery style blueberry muffins, blueberry muffins crumb topping
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