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, topped with a sweet, crumbly topping, this is the recipe you need. To me, it’s 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:
- Sugar
- Brown sugar
- All-purpose flour
- Butter
- Baking powder
- Salt
- Eggs
- Oil
- Buttermilk
- Vanilla extract
- Blueberries
Instructions
- Preheat oven to 425 degrees. Line a muffin pan with paper liners or spray the pan with nonstick cooking spray.
- Using a couple of forks, combine 3 tablespoons of white sugar, 3 tablespoons of brown sugar, ⅓ cup of flour, and 5 tablespoons of cold butter in a medium-sized bowl until crumbly.
TIP: Pulse the ingredients for the crumb topping in a food processor to easily and quickly make the topping.
- 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.
- Combine blueberries, flour, and sugar, and fold into batter.
- Spoon the batter into prepared muffin cups, sprinkle the topping over 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.
If you love starting your day with something sweet from the oven, don’t miss my other breakfast favorites like Homemade Banana Nut Muffins, French Toast Casserole, and Quick Cinnamon Roll Muffins. They’re just as easy to make and guaranteed to fill your kitchen with that fresh-baked magic.
Blueberry Muffins with Crumb Topping
Ingredients
Method
- 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.
Nutrition
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.
Tried this recipe?
Let us know how it was!Notes and Tips
You can use fresh blueberries or thawed frozen berries.
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.
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.
These little gems are great for breakfast, brunch, or as 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.
Last Bite
Ready to bake up some muffin-shop goodness? Try this recipe, then leave a comment below and tell me how yours turned out! Don’t forget to save or share it so you can whip up another batch anytime.
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