When standard-size blueberry muffins just won’t do, bake up a batch of these jumbo bakery-style blueberry muffins. This recipe is nice and moist, full of blueberries and topped with a crunchy and extra sweet sprinkling of brown sugar crumbs. Make a double batch, as these will not last long.
Preheat oven to 375°F. Prepare pan cavities with vegetable pan spray.
In a medium bowl, combine flour, baking powder and salt; set aside. In large bowl, whisk together granulated sugar, sour cream, melted butter, brown sugar, eggs, vegetable oil and vanilla. Stir in flour mixture until a few steaks of flour remain. Gently stir in blueberries. Spoon evenly into prepared pan cavities.
For topping, stir together flour, brown sugar and melted butter in small bowl. Stir until mixture is crumbly; sprinkle mixture over muffins.
Bake 28-30 minutes or until tops of muffins are golden and a toothpick inserted in the center comes out clean. Cool in pan 5 minutes; remove to cooling grid. Serve warm or at room temperature.