Introduction
You’ll love these bakery-style blueberry muffins with their incredibly tender, moist crumb and sweet, juicy berries. The combination of butter, shortening, and sour cream creates a uniquely rich and flavorful batter that’s impossible to resist. They have a perfect domed top and a hint of cinnamon that makes them a standout treat.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 muffins
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1-2 teaspoons ground cinnamon
- 1/2 cup vegetable shortening
- 1 cup granulated sugar
- 1 teaspoon pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1/2 teaspoon salt
- 2 large eggs (room temperature)
- 1/2 cup full-fat sour cream OR vanilla Greek yogurt
- 3/4 cup whole milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup wild blueberries (fresh or frozen)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly.
- In a small bowl, make the cinnamon crumb topping: combine the first 1 cup of flour, the first 1 cup of sugar, and the ground cinnamon. Use a fork or your fingers to cut in the softened butter until the mixture resembles coarse crumbs. Set aside.
- In a large mixing bowl, beat the vegetable shortening and the second 1 cup of granulated sugar together with an electric mixer until light and fluffy.
- Beat in the vanilla powder (use half this amount if you prefer less rich vanilla flavor), salt, and eggs, one at a time, mixing well after each addition until fully incorporated.
- Mix in the sour cream (or yogurt) and whole milk. The mixture may look slightly curdled, which is normal.
- In a separate bowl, whisk together the remaining 2 cups of flour and the baking powder.
- Toss the blueberries in a light dusting of flour (use a small pinch from your measured flour) if using frozen to prevent sinking. Gently fold the blueberries into the batter.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
- Generously sprinkle the prepared cinnamon crumb topping over the batter in each cup.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Variations
- Lemon Twist: Add the zest of one lemon to the wet batter for a bright, citrusy flavor that pairs beautifully with blueberries.
- Jumbo Bakery Style: Fill every other cup in your muffin tin to make 6 large, domed muffins, increasing the bake time by 5-8 minutes.
- Streusel Topping: Use half of the cinnamon crumb topping as a swirl by gently folding small clumps into the batter before adding the rest on top.
- Mini Muffins: Bake in a mini muffin tin for bite-sized treats, reducing the baking time to 12-15 minutes.
Tips for Success
- Ensure your butter is truly softened for the crumb topping to achieve the right texture. Cold butter won’t incorporate properly.
- When folding in the blueberries and dry ingredients, use a gentle hand. Overmixing develops gluten and leads to dense, tough muffins.
- For the best rise, make sure your baking powder is fresh. Test it by stirring a teaspoon into hot water; it should bubble vigorously.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, wrap a muffin in a damp paper towel and microwave for 15-20 seconds, or warm in a 300°F oven for 5-10 minutes.
FAQ
Can I use all butter instead of shortening?
Using all butter will change the texture, making the muffin slightly denser and less tender. The shortening helps create a lighter, more airy crumb.
My crumb topping melted! What happened?
This can happen if the butter was too soft or melted. The butter should be softened but still cool. You can also try chilling the topped muffins for 10 minutes before baking.
Can I use low-fat milk or yogurt?
For the moistest, richest texture, full-fat dairy is recommended. Low-fat alternatives can make the muffins slightly drier.
Do I need to adjust the baking time for frozen blueberries?
Why are my blueberries all at the bottom?
Coating frozen blueberries in a light dusting of flour helps suspend them in the batter. This step is less critical for fresh berries.
Can I double this recipe?
Yes, you can double the ingredients to make 24 muffins. Just be sure to mix the batter in two separate batches or a very large bowl to avoid overmixing.