Quick Description
These bakery-style blueberry crumb muffins are soft, moist, and loaded with juicy blueberries, topped with a thick buttery streusel crumble. They rise tall with golden tops and have a tender, fluffy texture inside. Perfect for breakfast, brunch, or coffee time.
They taste just like the ones from a professional bakery.
Servings & Timing
- Servings: 12 large muffins
- Prep Time: 20 minutes
- Bake Time: 20–25 minutes
- Total Time: About 45 minutes
Ingredients List
Muffin Batter
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or milk + 1 tbsp lemon juice)
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen blueberries
Crumb Topping (Streusel)
- ¾ cup all-purpose flour
- ½ cup sugar
- ½ teaspoon cinnamon (optional)
- ½ cup cold butter, cubed
Step-by-Step Instructions
1. Preheat Oven
Preheat oven to 375°F (190°C).
Line a muffin tin with paper liners.
2. Make the Streusel
In a bowl:
- Mix flour, sugar, and cinnamon.
- Cut in cold butter using a fork or fingers until crumbly.
Set aside in refrigerator.
3. Mix Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
4. Mix Wet Ingredients
In another bowl, whisk:
- Eggs
- Buttermilk
- Oil or melted butter
- Vanilla
5. Combine
Pour wet mixture into dry ingredients.
Mix gently until just combined (do not overmix).
6. Fold in Blueberries
Toss blueberries in 1 tablespoon flour (prevents sinking).
Fold gently into batter.
7. Fill Muffin Cups
Fill liners about ¾ full.
Top generously with streusel crumble.
8. Bake
Bake for 20–25 minutes or until a toothpick inserted comes out clean.
9. Cool
Let cool 10 minutes before removing from pan.
Nutrition (Approx. Per Muffin)
- Calories: 320–380
- Protein: 5–6 g
- Carbs: 45 g
- Fat: 15–18 g
Benefits
- Moist and fluffy texture
- Tall bakery-style tops
- Perfect balance of sweet and tart
- Freezer-friendly
Additional Notes
- Do not overmix batter to keep muffins soft.
- Start baking at 400°F for first 5 minutes for taller tops, then reduce to 375°F.
- Frozen blueberries can be used directly (do not thaw).
Dietary Info
- Vegetarian
- Contains dairy and eggs
Flavor Variations
- Add lemon zest
- Add cream cheese filling
- Use raspberries instead
- Add white chocolate chips
Storage
- Room temperature up to 3 days
- Refrigerate up to 5 days
- Freeze up to 2 months
FAQs
Why are my muffins dense?
Overmixing the batter.
Why did blueberries sink?
Coat them in flour before adding.
Can I make mini muffins?
Yes, bake 12–15 minutes.
