Bakery Style Blueberry Muffins

Tender bakery style blueberry muffins with great blueberry flavor and crumb
topping

Servings: 12 muffins

Author:

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Breakfast Dessert Snack

dessert breakfast snack

Instructions

1 Preheat the oven to 400 and line a 12 well muffin pan with liners. Spray liners
with oil spray.
2 Whisk the sugar and flour together in a small bowl. Drizzle the butter in and
toss with a fork to create clumps. Set aside.
3 In a large bowl, whisk together flour, baking powder and salt. In another bowl,
whisk the melted butter, oil or applesauce, sugar, milk, sour cream, eggs and
vanilla until well mixed. Fold the dry ingredients into the wet and mix until
barely combined. Toss the blueberries with a tbsp of flour and then fold them
in.
4 Fill each muffin well with 1/2 cup batter and top with about 1-2 tbsp crumb
topping per muffin. Bake for 10 minutes, then rotate the pan 180 degrees and
continue baking another 10 minutes or so until a toothpick in the center comes
out clean and the tops are turning golden brown.
5 Allow to cool then remove from the pan. You can freeze these and defrost a few
at a time.