Bakery Style Blueberry Muffins
Dan: 
 
Ingredients
  • MUFFINS
  • 2¾ cups all purpose flour (355 grams)
  • ¾ cup white sugar (150 grams)
  • ¾ cup light brown sugar (160 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt

  • 2 eggs, at room temperature
  • 10 tablespoons unsalted butter, melted and cooled (5 ounces)
  • 2 tablespoons vegetable oil (1 ounce)
  • ¾ cup buttermilk, at room temperature (6 ounces)
  • 1 tablespoon pure vanilla extract

  • 1½ cups blueberries, fresh or frozen

  • CRUMB
  • 4 ounces unsalted butter, melted
  • ⅔ cup brown sugar (135 grams)
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1½ cups all purpose flour (188 grams)
Instructions
  1. Preheat your oven to 375* F. Position the oven rack towards the center of the oven
  2. Lightly spray two standard muffin tins with nonstick spray and line 16 of the tins with muffin liners
  3. PREPARE THE CRUMB
  4. Whisk the melted butter, brown sugar, cinnamon and salt in a medium mixing bowl
  5. Add the flour and mix until completely blended and crumbly, set aside
  6. PREPARE THE MUFFIN BATTER
  7. In a large mixing bowl, sift together the flour, sugars, salt, baking powder, and baking soda
  8. Whisk the dry ingredients to combine and make a well in the center of the ingredients
  9. In a separate bowl whisk to combine the eggs, melted butter, oil, buttermilk and vanilla
  10. Pour the liquid ingredients into the center of the dry ingredients
  11. Using a spatula, stir together the batter JUST until the dry ingredients are moistened. Dont overmix
  12. Gently fold in the blueberries. Some may break, that is ok
  13. Use a 2 ounce scoop or a ¼ cup measuring cup to portion heaping scoops of batter into each lined muffin cavity
  14. Top each muffin with about 2 tablespoons of crumb, gently pushing the crumb in place
  15. Bake the muffin at 375*F for about 25 minutes, until a toothpick inserted into the muffins comes out with a few moist crumbs. You may need to push some of the crumb aside to test the baked muffins
  16. Cool for 5-10 minutes in the muffin tin and then move to a wire rack to cool
  17. Enjoy warm or at room temperature
Recipe by Baking With Dan at https://www.bakingwithdan.com/bakery-style-blueberry-muffins/