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–+ servings

Bakery Style Blueberry Muffins with Sparkling Sugar on Top

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Moist bakery style muffins loaded with mini chocolate chips and topped with a buttery crumble. The ultimate easy breakfast treat!
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 1
Course: Breakfast
Cuisine: American, British, French
Ingredients Method Notes

Ingredients
  

For the muffin:
  • ½ cup salted butter, melted room temperature
  • 1 cup granulated sugar
  • 1 ½ tsp vanilla extract
  • ⅓ cup vegetable oil
  • 2 eggs room temperature
  • ⅓ cup sour cream room temperature
  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup whole milk room temperature
  • 1 ¼ cups mini chocolate chips
For the crumble:
  • ¼ cup salted butter room temperature
  • ⅓ cup granulated sugar
  • ½ cup all-purpose flour

Method
 

For the crumble:
  1. Combine 1/4 cup room temperature butter, 1/3 cup granulated sugar, and 1/2 cup all-purpose flour in a medium bowl. Use a fork to mash the butter into the dry ingredients until fully incorporated and the mixture reaches a sandy texture. Refrigerate until needed.
For the muffins:
  1. Whisk melted butter, sugar, vanilla, and oil in a large bowl until combined. Add eggs and sour cream, whisking until just incorporated. Mix in flour, baking powder, baking soda, salt, and milk until the flour is fully incorporated. Gently fold in chocolate chips without overmixing. Cover the bowl with plastic wrap and let the batter rest at room temperature while preheating the oven to 425°F.
  2. Line a 12-count muffin tin with liners. Scoop the batter evenly into the cups, filling them nearly to the top. Remove the crumble from the refrigerator and sprinkle it over the batter.
  3. Bake the muffins at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and bake for an additional 30–35 minutes or until cooked through. Remove from the oven and cool in the pan for 15 minutes before removing.

Notes

Resting the Batter: I learned the hard way that skipping the rest period leads to flatter muffins, so let that batter sit for at least fifteen minutes to help those tall bakery style domes develop.