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Perfect Bakery-Style Blueberry Muffins Recipe with Easy Crumb Topping

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These bakery-style blueberry muffins feature a tender crumb and a sweet, buttery crumb topping. Quick and easy to make, they are perfect for brunch, snacks, or any time you crave a comforting homemade treat.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour (use gluten-free blend if needed)
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup (80ml) vegetable oil (or melted coconut oil)
  • 1 large egg, room temperature
  • 1/3 – 1/2 cup (80-120ml) milk (dairy or almond milk works well)
  • 1 teaspoon pure vanilla extract
  • 1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)
  • For the crumb topping:
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) granulated sugar (can swap for brown sugar for a deeper flavor)
  • 1/4 cup (57g) unsalted butter, cold and cut into pieces
  • 1/2 teaspoon ground cinnamon (optional)

Instructions

  1. Preheat your oven to 400°F (200°C) and line your muffin tin with paper liners or grease generously.
  2. In a large bowl, whisk together 1 1/2 cups flour, 3/4 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until evenly combined.
  3. In a separate bowl, whisk 1/3 cup vegetable oil, 1 large egg, 1/3 to 1/2 cup milk, and 1 teaspoon vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently with a rubber spatula just until combined; a few lumps are okay.
  5. Carefully fold in 1 cup blueberries without thawing if frozen.
  6. In a small bowl, mix 1/2 cup flour, 1/2 cup sugar, and 1/2 teaspoon cinnamon. Add 1/4 cup cold butter pieces and blend with fingers or pastry cutter until coarse crumbs form.
  7. Divide batter evenly into 12 muffin cups, filling about 2/3 full.
  8. Sprinkle crumb topping generously over each muffin, pressing lightly to adhere without flattening.
  9. Bake for 18–22 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

[‘Do not overmix the batter to keep muffins tender.’, ‘Use cold butter for crumb topping to achieve a crunchy texture.’, ‘If using frozen blueberries, toss them in a tablespoon of flour before folding in to prevent sinking and color bleeding.’, ‘If crumb topping browns too fast, tent muffins with foil halfway through baking.’, ‘You can prepare batter and crumb topping the night before and bake fresh in the morning.’, ‘Store muffins in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.’]

Nutrition

Keywords: blueberry muffins, crumb topping, easy muffins, bakery style, breakfast, snack, quick muffins

Find it online: https://blingbite.com/perfect-bakery-style-blueberry-muffins-recipe-with-easy-crumb-topping/