Bakery-Style Blueberry Muffins by Iramsfoodstory

Ingredients

• 1/2 cup (60g) all-purpose flour (crumb topping)
• 2 tbsp cornstarch (crumb topping)
• 1/4 cup (52g) light brown sugar (crumb topping)
• 1/4 cup (50g) granulated sugar (crumb topping)
• 6 tbsp (90g) salted butter, melted (crumb topping)
• 1/2 cup (115g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 2 eggs, room temperature
• 1 cup buttermilk, room temperature
• 1/4 cup (65g) sour cream, room temperature
• 2 tbsp neutral oil
• 1 tbsp vanilla bean paste or vanilla extract
• 2 1/2 cups (315g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 1 1/2 cups blueberries

Instructions

1. Preheat the oven to 425°F (220°C). Line or grease a 12-cup muffin tin.
2. In a large bowl, whisk together the melted unsalted butter and granulated sugar until well combined.
3. Add the eggs and whisk for 2–3 minutes until the mixture is pale in color.
4. Add the buttermilk, vanilla, sour cream, and oil; mix until well combined.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of this dry mixture.
6. Pour the wet mixture into the dry ingredients and fold until just combined — do not overmix.
7. Toss the blueberries in the reserved 2 tablespoons of dry mixture, then gently fold them into the batter.
8. Let the batter rest at room temperature for 30 minutes without stirring again.
9. While the batter rests, make the crumb topping: mix the melted salted butter with both sugars until a paste forms, then stir in the flour and cornstarch until the mixture is coarse and crumbly.
10. Divide the batter evenly among the muffin cups. Sprinkle the crumb topping generously over each muffin.
11. Bake at 425°F for 5 minutes, then — without opening the oven door — reduce the temperature to 375°F (190°C) and bake for a further 15 minutes, or until a toothpick inserted in the center comes out clean.
12. Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.