Easy Blueberry Muffins With Crumble Topping – Bakery Style Recipe
Easy Blueberry Muffins With Crumble Topping – Bakery Style Recipe
There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These easy blueberry muffins with crumble topping are a crowd favorite, combining the sweetness of fresh berries with a buttery, crisp streusel topping. Perfect for breakfast, brunch, or a sweet treat any time of day, these muffins are soft, tender, and bursting with flavor. Follow this simple recipe to create bakery-style muffins right in your own home.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter or cooking spray.
2. Make the Crumble Topping
In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the crumble topping. Add the cold cubed butter and use a fork or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
3. Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
4. Combine the Wet Ingredients
In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
5. Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
6. Fold in Blueberries
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
7. Fill Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
8. Add the Crumble Topping
Sprinkle a generous amount of the crumble topping over each muffin.
9. Bake
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Cool and Serve
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Expert Tips
- Use Fresh Blueberries: Fresh blueberries work best, but you can also use frozen blueberries. If using frozen, do not thaw them before adding to the batter.
- Do Not Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
FAQ
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter to prevent the batter from turning purple.
How do I make these muffins extra moist?
For extra moist muffins, ensure you do not overbake them. Check for doneness at the 18-minute mark and remove them from the oven as soon as a toothpick comes out clean.
Can I add other fruits to this recipe?
Absolutely! You can substitute blueberries with other berries like raspberries or blackberries, or even diced apples or peaches.
For more delicious muffin recipes, check out our Moist Fluffy Bakery Blueberry Muffins or explore other breakfast ideas like our Irresistibly Fluffy Blueberry Muffins with Crumble Topping. If you’re in the mood for something different, try our Ultimate Best Oatmeal Cookies Recipe for a sweet treat.
Easy Blueberry Muffins With Crumble Topping – Bakery Style Recipe
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter or cooking spray.
- In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the crumble topping. Add the cold cubed butter and use a fork or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle a generous amount of the crumble topping over each muffin.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
