Bakery Style Blueberry Muffins - Crazy Cooking Challenge

These Bakery Style Blueberry Muffins turned out fantastic!  They are dense and moist, just the way I like them.  And the topping doesn't hurt a bit either.  Neither does the fact that they are still fabulous the next day.  I actually prefer them the next day.

 

They are huge!  Check out the dome on that baby!  I probably could have easily gotten 18 muffins out of the batch.

The kids loved them.  Devoured them.  Even though they asked for cup cakes instead.  Close enough, right?


2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tsp cinnamon
1/2 cups sour cream
1 1/2 cups blueberries, dusted in flour (I use frozen blueberries and about 2 tablespoons flour)

Topping:

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees. Grease 12 muffin cups or line with paper muffin liners. In a medium bowl mix together flour, salt, baking soda, and cinnamon. In a large bowl beat together eggs, white sugar, and brown sugar. Mix in oil, vanilla, and sour cream. Mix dry ingredients into wet mixture just until moistened.  Don't over mix, it's okay for the batter to be a little lumpy. Gently fold in blueberries. Scoop batter into prepared muffin cups so they are full. Mix the topping ingredients together with fork, and sprinkle about 1 tablespoon over muffins before baking. Bake in preheated oven for 20 to 25 minutes or until cooked through (I tested mine by inserting a toothpick in the center).

Recipe from Baked Perfection.

Linked on Sweets for a Saturday and Tempt My Tummy Tuesday.