Bakery-Style Blueberry Muffins
Soft, bakery-style blueberry muffins with juicy berries and a buttery cinnamon crumble, baked tall and golden.
Servings 16 muffins
Calories 252kcal
Ingredients
Blueberry Muffins
- 8 tbsp unsalted butter ½ cup, 113 grams
- 2 large eggs room temperature
- 1 cup buttermilk 240g
- 2 tsp vanilla extract
- 2½ cups all-purpose flour 318g
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ¼ tsp ground cinnamon
- ⅔ cup light brown sugar 145g
- ⅓ cup granulated sugar 66g
- 1½ cup blueberries fresh or frozen
Crumble Topping
- ¼ cup light brown sugar 60g
- 2 tbsp granulated sugar
- ½ cup + 2tbsp all-purpose flour 75g
- ⅕ tsp ground cinnamon
- pinch of salt
- ¼ cup unsalted butter 56g
Instructions
- Preheat the oven to 400ºF. Line a muffin pan with paper liners, or grease with oil.
Crumble Topping
- Combine the brown sugar, granulated sugar, flour, and cinnamon for the topping in a small bowl. Add the softened butter and rub it into the dry ingredients with your fingers or a fork until the mixture forms small, sandy clumps. Set it aside. I like to keep it in the fridge while I make the muffin batter.
Muffin Batter
- Melt the butter in a bowl and let it cool slightly so it doesn’t scramble the eggs. Add the eggs and whisk until smooth and glossy. Pour in the buttermilk and the vanilla, and mix until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon (if using), brown sugar, and granulated sugar. Break up any brown sugar lumps so the mixture is evenly blended.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry streaks remain. Do not overmix, the batter should look slightly lumpy. Fold in the blueberries, distributing them evenly without crushing.
- Fill each muffin cavity about ¾ full with batter.
- Sprinkle the crumble generously over each muffin.
- Bake at 400°F (205°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 12–15 minutes more, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the muffins rest in the pan for 5 minutes, then transfer to a rack to cool slightly before serving.
Notes
Resting: Resting the batter 15–30 minutes before baking hydrates the flour and relaxes the gluten, giving taller domes and a softer, more tender crumb.
Buttermilk: If you don't have buttermilk, mix 1 cup (240 ml) milk with 1 tbsp lemon juice or vinegar and let sit 5 minutes; plain yogurt or sour cream thinned with milk also works.
Blueberries: You can use either fresh or frozen blueberries. Frozen blueberries can be used straight from the freezer; don’t thaw or they’ll streak the batter and turn it gray-purple.
Yield: This recipe makes 16 regular sized muffins and 8 jumbo muffins. For the jumbo ones, I use a pan called Monfish from Amazon and I use Caperci liners. Wilton liners will work just as well.
Optional glaze: whisk 1 cup powdered sugar (125g) with 1–2 tbsp milk or lemon juice until pourable and drizzle over completely cooled muffins.
Nutrition
Serving: 1muffin | Calories: 252kcal