Blueberry Muffins with Crumb Topping
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.
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 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
Recipe 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. Combine 3 tablespoons of white sugar, 3 tablespoons of brown sugar, ⅓ cup flour, and 5 tablespoons of softened butter in a medium-sized bowl until it becomes crumbly. Set aside.
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 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.
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 the topping over the top of the muffins, and bake in the center of the oven rack for about 20 minutes.
Remove muffins from the oven and let them cool for 5 to 10 minutes before serving.
Recipe 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.
Recipe FAQs
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.)
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 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 extract
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.
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 and neighbors or taking to church get-togethers. I also bet your co-workers would like a batch of them as well.
Be sure to come back and tell us how your blueberry muffins turned out!
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!
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.
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?
Can this batter be put together and refrigerated the day before baking?
I have not tried it. If you do, please let us know how it turns out.
made the blueberry muffins today. all gone. delicious and east ro make with excellent instructions thank you
So glad to hear that you like them. It’s one of my favorite recipes.
Great recipe. I only made half a recipe and used a mini muffin pan for only 12 minutes. Instead of spraying or buttering the pan I used “cake goop”.
Delicious!!
The crumble on top did nothing but melt and burn the muffins. 🙁
Sorry to hear that it did not work for you.
The best blueberry muffin recipe that I have ever made. Highly recommended
💕
does the variety of blueberry change this recipe? (ex: high bush vs low bush)
Honestly, I do not know. I would imagine the unique taste of the variety could very well be a factor in the final outcome.
According to Fruit D’Or, “Lowbush blueberry plants, also called wild blueberries, typically only grow to about two feet and thrive in the colder regions of the country. Smaller than the highbush fruit, wild blueberries are exceptionally sweet and have a more intense flavor.”
Hello, is the butter in the recipe salted or unsalted?
I generally use salted butter.
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.
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!
Thank you for coming back and sharing your experience. Glad you liked them.
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
Thanks for sharing your take on the muffins. Glad you liked them. 😀
Can these muffins be frozen?
I haven’t done so myself, but I don’t see any reason why they could not.
Can I substitute sour cream for buttermilk?
Possibly. I haven’t tried it, so I cannot state definitively.
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.
Blueberry muffins are best ever and i make them regularly. Only fault they may crumble when trying to eat but, well worth it.
Made these and they were super easy and taste great! Thanks for the recipe!
You’re welcome! Thanks for coming back and leaving a comment. I am so glad you enjoyed them.
They look like cupcakes.
That’s not how bakeries do it.
I retired after 50 yrs as a baker.
These look delicious!! My favorite muffin is any with pecans