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Home » Recipes » Blueberry Muffins with Crumb Topping

Blueberry Muffins with Crumb Topping

By Lynda · Mar 18, 2022 · This post may contain affiliate links.

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!

Blueberry muffins with crumb topping in a muffin pan.

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.

Crumb topping for muffins in a bowl with a fork.

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.

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 on the topping, 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 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:

  • Quick Cinnamon Roll Muffins
  • Sweet Cornbread Muffins
  • Honey Nut Muffins
  • Banana Nut Muffins
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 59 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: blueberry, breakfast, muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 18
Calories: 236kcal
Author: Lynda

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

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.

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

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.

Blueberry muffins with crumb topping in a muffin tin.

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.

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Comments

  1. Christin Friederich says

    March 20, 2022 at 8:49 pm

    Hello, is the butter in the recipe salted or unsalted?

    Reply
    • Lynda says

      March 24, 2022 at 6:50 am

      I generally use salted butter.

      Reply
  2. CM says

    March 20, 2022 at 8:33 pm

    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.

    Reply
  3. Jennifer says

    January 28, 2022 at 9:34 pm

    5 stars
    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!

    Reply
    • Lynda says

      January 29, 2022 at 8:04 am

      Thank you for coming back and sharing your experience. Glad you liked them.

      Reply
    • missy says

      April 29, 2022 at 9:56 pm

      5 stars
      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

      Reply
      • Lynda says

        April 30, 2022 at 7:27 am

        Thanks for sharing your take on the muffins. Glad you liked them. 😀

        Reply
  4. dianetaylor says

    January 21, 2022 at 1:37 pm

    Can these muffins be frozen?

    Reply
    • Lynda says

      January 21, 2022 at 1:41 pm

      I haven’t done so myself, but I don’t see any reason why they could not.

      Reply
  5. Cindy says

    January 13, 2022 at 9:56 am

    Can I substitute sour cream for buttermilk?

    Reply
    • Lynda says

      January 13, 2022 at 11:04 am

      Possibly. I haven’t tried it, so I cannot state definitively.

      Reply
    • Lynda says

      January 13, 2022 at 11:06 am

      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.

      Reply
  6. Terree goble says

    August 14, 2021 at 11:29 pm

    5 stars
    Blueberry muffins are best ever and i make them regularly. Only fault they may crumble when trying to eat but, well worth it.

    Reply
  7. Kayla says

    July 05, 2021 at 8:23 pm

    5 stars
    Made these and they were super easy and taste great! Thanks for the recipe!

    Reply
    • Lynda says

      July 05, 2021 at 9:05 pm

      You’re welcome! Thanks for coming back and leaving a comment. I am so glad you enjoyed them.

      Reply
  8. Gerad jones says

    March 22, 2021 at 11:28 am

    They look like cupcakes.
    That’s not how bakeries do it.
    I retired after 50 yrs as a baker.

    Reply
  9. patti says

    August 22, 2017 at 11:51 am

    These look delicious!! My favorite muffin is any with pecans

    Reply

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Lynda and Johnny statue

My name is Lynda and I am a recovering sugar addict and travel junkie. I'm also a mom of two children & 2 dogs, wife of 1....and a messy cook taking life one bite at a time.

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