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Bakery-Style Blueberry Muffins Recipe

If you’re looking for a breakfast muffin that’s light, fluffy, and bursting with sweet blueberries then this is the perfect recipe. The crumbly topping takes it to another level of deliciousness.

Trust me on this one, these are bakery-style muffins made at home–they’ll be your new favorite too!

blueberry muffins 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:


  • 3 Tablespoons sugar
  • 3 Tablespoons brown sugar
  • ⅓ cup flour
  • 5 Tablespoons butter softened


  • 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


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

You start by preparing the crumb topping.  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 small pieces.

crumb topping in a bowl

Next, the muffin batter.  It’s best not to over mix the batter.  Doing so will result in tough muffins.

blueberries tossed in flour and sugar in a bowl

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

folding blueberries into muffin batter

Now there are just a few more things to do:  spoon the batter into prepared muffin cups, sprinkle on the topping, and bake for about 20 minutes.

unbaked blueberry muffins

One last thing – they need to cool for 5 to 10 minutes.

blueberry muffins in a muffin pan
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4.52 from 31 votes


Delicious bakery-style blueberry muffins that you can make from scratch at home.
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



  • 3 Tablespoons sugar
  • 3 Tablespoons brown sugar
  • cup flour
  • 5 Tablespoons butter softened


  • 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


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


  • 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.



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.

blueberries in a muffin tin

What’s your favorite muffin?

Recipe adapted from

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