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Blueberry Muffins with Crumb Topping

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If you are looking for the best blueberry muffin recipe you’ve just found it! These homemade blueberry muffins with a streusel crumb topping are light, fluffy, and bursting with sweet berries. The crumbly topping takes it to another level of deliciousness. Indulge in a bakery-worthy experience right in your kitchen with these irresistible homemade blueberry muffins.

Blueberry muffins with crumb topping in a muffin pan.

From lazy weekend breakfasts to special occasions, these blueberry muffins are a treat that never disappoints. As you bite into the moist crumb and encounter the juicy blueberry pockets, you’ll want to savor each bite. The streusel crumb topping, with its delicate crunch and buttery notes, adds a satisfying contrast.

Whether you’re savoring them with a steaming cup of coffee or sharing them with loved ones, these muffins are a delightful way to enjoy a dash of homemade indulgence.

If you like a moist, tender muffin bursting with fresh blueberries that is topped with a sweet and crumbly topping, this is the recipe you need. To me, it really is the perfect bakery-style blueberry muffin recipe to make at home.

Skip the coffee shop and put on your apron and let’s get baking!

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.

Ingredients

To make them, you need the following ingredients:

Topping

  • 3 Tablespoons sugar
  • 3 Tablespoons brown sugar
  • ⅓ cup flour
  • 5 Tablespoons butter (cold)

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 extract

BLUEBERRIES

  • 2 cups blueberries
  • 1 Tablespoon flour
  • 1 Tablespoon sugar

Instructions

Preheat oven to 425 degrees. Line a muffin pan with paper liners or spray the pan with nonstick cooking spray.

Next, prepare the crumb topping mixture. Using a couple of forks, combine 3 tablespoons of white sugar, 3 tablespoons of brown sugar, ⅓ cup flour, and 5 tablespoons of cold butter in a medium-sized bowl until it becomes crumbly.

TIP: Pulse the ingredients for the crumb topping in a food processor to easily and quickly make the topping.

Crumb topping for muffins in a bowl with a fork.

Next, the blueberry 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 wet ingredients into the dry ingredients and blend until moistened.

Blueberries tossed in flour and sugar in a bowl.

The blueberries get dusted with a little flour and sugar before being gently folded into the batter.

Folding blueberries into muffin batter with a pink spatula.

Now there are just a few more things to do: spoon the batter into prepared muffin cups, sprinkle the topping over the top of the muffins, and bake in the center of the oven rack for about 20 minutes.

Unbaked blueberry muffins with crumb topping in a muffin pan.

Remove muffins from the oven and let them cool for 5 to 10 minutes before serving.

Notes and Tips

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.

If you’re a fan of blueberries, you’ll want to try my recipes for Blueberry Pancakes and Cinnamon Roll Casserole with Blueberries.

FAQs

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 like a freezer bag. Be sure to remove excess air before sealing the bag. These muffins can be frozen for up to 3 months.

blueberry muffins in a muffin pan

Blueberry Muffins with Crumb Topping

These muffins are light, fluffy, and bursting with sweet berries. The crumbly topping takes it to another level of deliciousness.
4.51 from 73 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 18
Calories: 236kcal

Ingredients

Crumb Topping

  • 3 Tablespoons sugar
  • 3 Tablespoons brown sugar
  • 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 extract

Blueberries

  • 2 cups blueberries
  • 1 Tablespoon flour
  • 1 Tablespoon sugar

Instructions

  • Preheat oven to 425 degrees. Line muffin tin with cupcake liners.
  • Using a couple of forks, combine 3 tablespoons of white sugar, 3 tablespoons of brown sugar, ⅓ cup flour, and 5 tablespoons of cold butter in a medium-sized bowl until it becomes crumbly.
  • 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.

Notes

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.
Recipe adapted from http://acooksquest.blogspot.com/2011/04/102-blueberry-muffins.html.

Nutrition

Serving: 1muffin | Calories: 236kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 266mg | Fiber: 1g | Sugar: 18g
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These little gems are great for breakfast, brunch, or for a light snack. They’re also good for sharing with friends and neighbors or taking to church get-togethers. I also bet your co-workers would like a batch of them as well.

Blueberry muffins with crumb topping in a muffin tin.

Be sure to tell us how your blueberry muffins turned out in the comment section below.

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32 Comments

  1. I am not sure if you bought these reviews or what. But 5 tbsp of butter for the “crumble” made a batter. Then the batter for the muffins came out too thick to even mix. I had to improvise every step of the way here and now have crumble for at least 5 batches. 425° is also too high. I am baking at 400° with my fingers crossed. I have been baking and cooking for 30 yrs! Correct this recipe!

  2. 2 stars
    The muffin part was good, but the crumble on top completely ruined the muffins. My mixture was not crumbly as photographed and it turned into a paste. When I try to break little chunks apart and bake it, it slid off the muffins tops snd off the muffin tin and onto the bottom of my oven. Now I have a big mess to clean up.

    1. I am sorry to hear that. Did you try refrigerating the topping so that it could firm up before you put it on the muffins?

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