To Die For Blueberry Muffins with Crumble Topping – Bakery Style Recipe

Indulge in the ultimate blueberry muffin experience with this bakery-style recipe. These muffins are soft, fluffy, and bursting with juicy blueberries, topped with a golden crumble that adds the perfect crunch. Whether you’re baking for a family breakfast or a cozy treat, these muffins are sure to impress.

Ingredients

For the Muffins:

• 2 cups all-purpose flour
• 1/2 cup granulated 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.

2. Make the Crumble Topping

In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. 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, 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. Fold in the blueberries.

6. Fill the Muffin Tin

Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the crumble topping generously over each muffin.

7. Bake

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Expert Tips

• Use Fresh Blueberries: Fresh blueberries work best, but frozen blueberries can be used if thawed and drained first.
• 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, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let 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?

Yes, but make sure to thaw and drain them first to avoid excess moisture in the batter.

How do I make these muffins extra moist?

Adding a tablespoon of sour cream or Greek yogurt to the batter can enhance moisture.

Can I make these muffins ahead of time?

Absolutely! These muffins taste great the next day. Store them in an airtight container to keep them fresh.

For more delicious muffin recipes, check out our Easy Moist Lemon Blueberry Muffins or Bakery Style Blueberry Streusel Muffins.

To Die For Blueberry Muffins with Crumble Topping – Bakery Style Recipe

Indulge in the ultimate blueberry muffin experience with this bakery-style recipe. These muffins are soft, fluffy, and bursting with juicy blueberries, topped with a golden crumble that adds the perfect crunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Calories: 250

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated 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
• 1/2 cup all-purpose flour (for crumble topping)
• 1/4 cup granulated sugar (for crumble topping)
• 1/4 cup brown sugar (for crumble topping)
• 1/2 teaspoon ground cinnamon (for crumble topping)
• 1/4 cup cold butter, cubed (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, granulated sugar, brown sugar, and cinnamon. 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, baking soda, and salt.
4. In another bowl, mix the buttermilk, 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. Fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the crumble topping generously over each muffin.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Notes

Use fresh blueberries for best results. Do not overmix the batter to avoid dense muffins. Buttermilk can be substituted with milk and lemon juice or vinegar.