Irresistible Blueberry Muffins With Crumble Top – Bakery Style Recipe

There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These bakery-style blueberry muffins with a crumble top are fluffy, moist, and bursting with juicy berries. The golden crumb topping adds a delightful crunch that makes every bite irresistible. Whether you’re enjoying them for breakfast or as a sweet treat, these muffins are sure to become a favorite.

If you love blueberry muffins, you might also enjoy our Ultimate Guide to Homemade Blueberry Muffins for more tips and variations.

Ingredients

For the Muffins:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract

For the Crumble Topping:

• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons cold butter, cubed
• 1/2 teaspoon ground cinnamon

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.

2. Prepare the Crumble Topping

In a small bowl, combine the flour, sugar, and cinnamon for the crumble topping. Add the cold butter and use your fingers or a fork to mix until the mixture resembles coarse crumbs. Set aside.

3. Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

4. Combine the Wet Ingredients

In another bowl, whisk together the milk, 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 the Blueberries

Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.

7. Fill the Muffin Tin

Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the crumble topping generously over each muffin.

8. Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. Cool and Serve

Allow the muffins to cool in the tin 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 for this recipe, 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.
• Add a Touch of Lemon: For a bright flavor, add 1 teaspoon of lemon zest to the batter.
• Store Properly: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

For more delicious muffin recipes, check out our Bakery Style Blueberry Streusel Muffins.

FAQ

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent the batter from turning blue.

How do I make the muffins extra fluffy?

To make the muffins extra fluffy, ensure your baking powder is fresh and do not overmix the batter. Baking at the correct temperature is also key.

Can I substitute the vegetable oil?

Yes, you can substitute vegetable oil with melted butter or coconut oil for a different flavor profile.

For more baking inspiration, explore our Moist Fluffy Bakery Blueberry Muffins guide.

Irresistible Blueberry Muffins With Crumble Top – Bakery Style Recipe

These bakery-style blueberry muffins with a crumble top are fluffy, moist, and bursting with juicy berries. The golden crumb topping adds a delightful crunch that makes every bite irresistible.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Calories: 220

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour (for crumble topping)
• 1/4 cup granulated sugar (for crumble topping)
• 2 tablespoons cold butter, cubed (for crumble topping)
• 1/2 teaspoon ground cinnamon (for crumble topping)

Method

 

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
2. In a small bowl, combine the flour, sugar, and cinnamon for the crumble topping. Add the cold butter and use your fingers or a fork to mix until the mixture resembles coarse crumbs. Set aside.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
4. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until well combined.
5. 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. Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
7. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the crumble topping generously over each muffin.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use fresh blueberries for best results. Do not overmix the batter to avoid dense muffins. Add lemon zest for a bright flavor. Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.