BLUEBERRY MUFFINS WITH CRUMB TOPPING HOW TO
BLUEBERRY MUFFINS WITH CRUMB TOPPING PLUS

Use a rubber spatula to fold the dry ingredients into the wet, mixing until just combined. Next, add the dry ingredients – flour, cornmeal, baking powder, baking soda, cinnamon, and salt. Then, add the milk and sour cream and whisk until combined. Add the eggs and vanilla and whisk until the eggs are fully incorporated. In a large mixing bowl, whisk the melted butter, oil, and sugar until well combined. Pour in the melted butter and mix with a fork until it’s fully combined and crumbly. In a small mixing bowl, stir together the flour and sugar. This helps heat surround the muffins to get the best rise! *See photo below

*I like to space the muffins out and only bake 6 per pan. Preheat the oven to 425 and line cupcake pans with liners.

BLUEBERRY MUFFINS WITH CRUMB TOPPING HOW TO

How to Make Bakery Style Blueberry Muffins with Crumb Topping Make the Crumb Topping 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. This will help heat surround each muffin and get the best rise! Instead of filling every space in the muffin tin, only bake 6 per pan, spacing out the muffins. But, to get tall tops, you’re going to want to fill them all the way! 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.This recipe has thick batter that’s perfect for tall muffin tops! You want a muffin batter that is similar to a thick cake or cupcake batter. Achieving it is actually a lot easier than you might think. 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. How to Create TALL Bakery Style Muffin Tops Then you have some regular sized blueberries and some tiny ones, ensuring that you get some in every bite! My favorite combo is 1 C of fresh blueberries and 1 C of frozen wild blueberries. This recipe calls for 2 cups of blueberries. 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. Just a couple mixing bowls and a muffin pan and you’re good to go! Not only are the ingredients simple, but so is the method. You CAN use fresh blueberries, but, you don’t HAVE to. I even use frozen wild blueberries so you don’t even need to make sure you have fresh fruit.

BLUEBERRY MUFFINS WITH CRUMB TOPPING PLUS

These Bakery Style Blueberry Muffins come together with mostly pantry staples, plus blueberries and sour cream. What Makes these Blueberry Muffins the BEST? 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.

Blueberry muffins with crumb topping