Blueberry Muffins With Crumble Topping and Bakery-Tall Tops
These bakery-style blueberry muffins have tall, domed tops, a buttery brown sugar oat crumble, and plenty of juicy berries in every bite. A hot oven start and a thick batter give you that coffee-shop look at home.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 11 muffins 1x
- Category: Breakfast, Muffins
- Method: Baking
- Cuisine: American
Ingredients
- For the Streusel Topping:
- ½ cup (45 g) old-fashioned rolled oats
- ½ cup (110 g) packed light brown sugar
- ¼ cup (31 g) all-purpose flour
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 4 tablespoons (56 g) unsalted butter, melted
- For the Muffins:
- 2 cups (250 g) all-purpose flour, plus 2 tablespoons (15 g) for tossing with the berries
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1½ cups (210 g) fresh blueberries
- ½ cup (118 ml) milk, room temperature
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- ¾ cup (150 g) granulated sugar
- 1 teaspoon lemon zest (optional)
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs, room temperature, whisked
- 1 tablespoon coarse or turbinado sugar, for topping (optional)
Instructions
- Preheat the oven to 400°F (204°C). Grease 11 cups of a standard 12-cup muffin pan, or line them with paper liners. Lightly grease the flat top surface of the pan too, so the tall muffin tops don’t stick.
- Make the streusel: In a medium bowl, stir together the oats, brown sugar, flour, cinnamon, and salt. Add the melted butter and stir until large clumps form. Cover and refrigerate while you make the batter.
- In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt; set aside. In a small cup, stir together the milk, lemon juice, and vanilla; set aside. In a small bowl, toss the blueberries with the remaining 2 tablespoons flour; set aside.
- In the bowl of a stand mixer, rub the lemon zest into the sugar with your fingertips until fragrant, if using. Add the butter and beat on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl, add the eggs, and beat until well combined.
- With the mixer on low, add half of the dry ingredients, then the milk mixture, then the remaining dry ingredients, mixing just until combined. Do not overmix; a few streaks and lumps are fine. Fold in the blueberries with a rubber spatula.
- Scoop the batter into the 11 prepared cups, filling each one to the top. Add a generous mound of streusel to each muffin, pressing gently so it sticks to the batter. Sprinkle with coarse sugar, if using.
- Bake at 400°F (204°C) for 5 minutes. Without opening the oven door, reduce the temperature to 375°F (190°C) and bake for 18 to 20 minutes more, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs (about 200°F / 93°C inside).
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Why 11 muffins: Dividing the batter among 11 cups instead of 12 gives each muffin enough batter for a tall, bakery-style dome.
Measuring flour: For best results, weigh your flour or spoon it into the cup and level it off. Scooping straight from the bag packs in extra flour and makes the muffins dry.
Frozen blueberries: Use them straight from the freezer without thawing. Rinse briefly to remove ice crystals, pat dry, toss with flour, and fold in at the last moment. Add 2 to 4 minutes to the bake time.
Even taller tops: Cover the batter and refrigerate it for 30 minutes or up to overnight before scooping. Rested batter thickens and domes higher in the oven.
Buttermilk option: Swap the milk and lemon juice for ½ cup buttermilk.
Storage: Store in an airtight container lined with a paper towel at room temperature for up to 3 days. Freeze cooled muffins for up to 3 months and thaw at room temperature or warm briefly in the microwave.