These blueberry muffins with a streusel crumb topping are the best. They’re light, fluffy, and bursting with sweet berries. The crumbly topping takes it to another level of deliciousness.
Trust me on this one, these are bakery-style muffins made at home with basic ingredients and they’ll be your new favorite too!
A few years ago I found a recipe online and it was love at first batch. Okay – I know I am not good at making up funny lines, but it was love at first bite. The batter creates a light, moist crumb, and the topping is sweet and crumbly. For me, it really is the perfect bakery-style blueberry muffin recipe to make at home.
How To Make Bakery-Style Blueberry Muffins at Home
For these fabulous muffins, there are three components – the blueberries, the crumb topping, and the muffin base. To make them, you need the following ingredients:
TOPPING
- 3 Tablespoons sugar
- 3 Tablespoons brown sugar
- ⅓ cup flour
- 5 Tablespoons butter softened
MUFFIN BASE
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 2 eggs
- 4 Tablespoons butter melted
- ¼ cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla
BLUEBERRIES
- 2 cups blueberries
- 1 Tablespoon flour
- 1 Tablespoon sugar
Recipe Instructions
Preheat oven to 425 degrees. Line muffin tin with cupcake liners or spray pan with nonstick cooking spray.
Next, prepare the crumb topping mixture. I find that it works best to use softened butter. If the topping is too moist, refrigerate it for a bit to firm up. You can then take a fork to break it up into large pea-size pieces.
Next, the muffin batter. Whisk together flour, baking powder, salt, and sugar in a large bowl. In a separate bowl, whisk eggs, oil, buttermilk, vanilla, and melted butter.
Pour the liquid ingredients into the flour mixture and blend until moistened.
The blueberries get dusted with a little flour and sugar before being gently folded into the batter.
Now there are just a few more things to do: spoon the batter into prepared muffin cups, sprinkle on the topping, and bake in the center of the oven rack for about 20 minutes.
Remove muffins from oven and let them cool for 5 to 10 minutes before serving.
Recipe Notes
You can use fresh blueberries or frozen berries that have been thawed.
For best results:
- use room temperature ingredients.
- fill muffin pans to almost the top of the tin.
- let the muffins sit in the pan for 5 minutes after baking before removing them.
- allow the muffins to cool completely on a wire rack.
Like muffins? Be sure to check out these other sweet muffin recipes:
Blueberry Muffins with Crumb Topping
Ingredients
CRUMB TOPPING
- 3 Tablespoons sugar
- 3 Tablespoons brown sugar
- ⅓ cup flour
- 5 Tablespoons butter softened
MUFFIN BASE
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 2 eggs
- 4 Tablespoons butter melted
- ¼ cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla
BLUEBERRIES
- 2 cups blueberries
- 1 Tablespoon flour
- 1 Tablespoon sugar
Instructions
- Preheat oven to 425 degrees. Line muffin tin with cupcake liners.
- Combine topping ingredients together in a medium-sized bowl until it becomes crumbly. Set aside.
- For the muffins, whisk together flour, baking powder, salt, and sugar in a large bowl. In a separate bowl, whisk eggs, oil, buttermilk, vanilla, and melted butter. Pour liquid ingredients into flour mixture and blend until moistened. Combine blueberries, flour, and sugar and fold into batter.
- Spoon batter into 18 prepared muffin cups and sprinkle with topping. Bake for 18-20 minutes or until done.
Video
Notes
- use room temperature ingredients
- fill muffin pans to almost the top of the tin
- let the muffins sit in the pan for 5 minutes after baking before removing them
- allow the muffins to cool completely on a wire rack.
Nutrition
These little gems are great for breakfast, brunch, or for a light snack. They’re also good for sharing with friends, neighbors, or taking to church get-together. I also bet your co-workers would like a batch of them as well.
Can You Make These with Frozen Blueberries?
Yes, you can. Be sure to let them thaw before using, rinse, and drain well. If you skip the rinsing and draining, you will end up with discolored muffin batter. (The muffins would be fine to eat but would not have an appealing appearance.)
How do you store leftovers?
Store leftover muffins in an airtight container. These muffins can be frozen for up to 3 months. If freezing, wrap each muffin in plastic wrap and store in a ziptop freezer bag. (Remove excess air before sealing the bag.)
What’s your favorite muffin?
Recipe adapted from http://acooksquest.blogspot.com/2011/04/102-blueberry-muffins.html.
Christin Friederich says
Hello, is the butter in the recipe salted or unsalted?
Lynda says
I generally use salted butter.
CM says
I would substitute butter for the oil in the muffin batter. Only use 3 tablespoons. Also, decrease butter in topping to 3 tablesppons. The combination of fats in this recipe left a weird aftertaste.
Jennifer says
These were wonderful! So easy and delicious. The muffin was a huge hit. The tender crumb of the muffin was lovely. I didn’t make the crumble and just sprinkled them with lemon sugar. Thank you!
Lynda says
Thank you for coming back and sharing your experience. Glad you liked them.
missy says
I love blueberries- husband not so much so I used fresh raspberries instead! Replaced 1/4 cup of white flour with whole wheat for more fiber – we are old! Didn’t have veg oil so I used coconut oil in place of it. Made 6 GIANT bakery style muffins!! Had to bake longer but worked fine!! Go big or go home!! Even with my substitutions they were FABULOUS!! Note: coconut oil tends to make baked goods slightly denser than veg oil – but I knew that going in! Thank you
Lynda says
Thanks for sharing your take on the muffins. Glad you liked them. 😀
dianetaylor says
Can these muffins be frozen?
Lynda says
I haven’t done so myself, but I don’t see any reason why they could not.
Cindy says
Can I substitute sour cream for buttermilk?
Lynda says
Possibly. I haven’t tried it, so I cannot state definitively.
Lynda says
I searched Google and found this from Healthline.com: However, sour cream is thicker than buttermilk, so it’s best to thin it with water or milk when making a buttermilk substitute. To replace 1 cup (240 mL) of buttermilk in a recipe, combine 3/4 cup (172 grams) of sour cream with 1/4 cup (60 mL) of water or milk, and whisk the mixture until smooth.
Terree goble says
Blueberry muffins are best ever and i make them regularly. Only fault they may crumble when trying to eat but, well worth it.
Kayla says
Made these and they were super easy and taste great! Thanks for the recipe!
Lynda says
You’re welcome! Thanks for coming back and leaving a comment. I am so glad you enjoyed them.
Gerad jones says
They look like cupcakes.
That’s not how bakeries do it.
I retired after 50 yrs as a baker.
patti says
These look delicious!! My favorite muffin is any with pecans