Bakery Style High Altitude Blueberry Crumb Muffins
The best high altitude, bakery style blueberry crumb muffins with big fluffy muffin tops and loads of buttery streusel topping.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
Muffins
- 2 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tbsp corn starch
- 2 ¼ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ⅛ tsp nutmeg or cinnamon, optional
- ½ cup whole milk
- ½ cup full fat sour cream
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp almond extract
- ½ cup unsalted butter, melted
- 6 oz fresh blueberries (about 1 1/3 cups)
Crumb Topping
- 1 cup all-purpose flour, spooned and leveled
- ½ cup granulated sugar
- ¼ cup light brown sugar, lightly packed
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 6 tbsp unsalted butter, melted
Instructions
Muffins
- Preheat the oven to 400 F, and line a muffin pan with 12 paper liners. Lightly spray the liners and the top of the pan with non-stick baking spray.
- In a large bowl, whisk together the flour, sugar, corn starch, baking powder, salt and cinnamon/nutmeg.
- In a liquid measuring cup, use a fork to whisk together the milk, sour cream, eggs, vanilla extract and almond extract. Whisk in the melted butter.
- Add the wet ingredients to the dry, and whisk together with a fork, just until combined, but some floury bits remain.
- Switch to a spatula, and briefly fold in the blueberries. The batter will be very thick.
- Divide the batter between the muffin cups. The cups will be very full, with the batter mounded over the top of the cups.
Crumb Topping
- In a small bowl, combine the flour, sugars, salt and melted butter until moist and crumbly.
- Pile the crumbs on top of the batter, pressing them slightly into the batter.
Bake
- Put the muffins in the oven, and immediately turn the temperature down from 400 F to 375 F.
- Bake the muffins for about 22-25 minutes, until a toothpick or cake tester comes out clean.
- Cool the muffins in the pan for 5 minutes, then carefully lift them out to cool on a cooling rack for 10-15 minutes.
- Serve the muffins warm, with softened butter.
Notes
- Leftovers will keep well for up to 3 days in an airtight container (cool completely first), or wrapped in plastic and frozen.
- To reheat the muffins, warm them for 45 seconds at 50% power in the microwave.
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