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.
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?