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Gourmet Bakery Blueberry Muffins

Impressive blueberry muffins worthy of a gourmet bakery. Made easily in one bowl, do not over-stir the batter. Even if a few streaks of flour remain, this is key to prevent flat muffins. Sprinkle with crumb topping recipe below before baking.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Bakery
Servings: 6 -12
Author: Good Dinner Mom


  • For the crumb topping:
  • 1/4 cup granulated sugar
  • 2 Tablespoons + 2 teaspoons all-purpose flour
  • 2 Tablespoons butter softened
  • 1/2 teaspoon ground cinnamon
  • For the muffins:
  • 1 1/2 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable or avocado oil
  • 1 egg
  • 1/3 cup buttermilk
  • 6 oz. fresh blueberries about 1 1/4 cups
  • 1 teaspoon flour for dusting on blueberries before adding to batter


  • Make the crumb topping:
  • In a small bowl, combine granulated sugar, flour, butter and cinnamon. Press butter into dry ingredients with a fork until all ingredients are incorporated. Mixture will be lumpy. Set aside.
  • Make the muffins:
  • Preheat oven to 375F degrees. Butter muffin cups or line with muffin liners.
  • In a medium bowl, combine the flour, sugar, salt and baking powder. Set aside.
  • In a small bowl, combine the oil, egg and buttermilk. Whisk to incorporate.
  • Stir liquid mixture into dry ingredients and stir just to combine. You will have a lot of flour that is still visible. This is okay.
  • Sprinkle 1 teaspoon flour over the blueberries and toss to coat. Gently fold blueberries into batter.
  • Fill muffin tins 3/4 full.
  • Sprinkle desired amount of crumb topping over each muffin (less is more here).
  • Bake for 20 to 25 minutes, or until tops are golden. Do not overbake.
  • Remove from oven and let cool at least 10 minutes on cooling rack before serving.
  • Note: This recipe makes 6 large muffins or 12 regular size muffins. The crumb topping adds a nice delicate crunch but for best results, don't add too much. If you add too much topping, the muffin tops may burn. A good amount is about 1 teaspoon topping per muffin.