Easy to throw together Bakery Style Blueberry Muffins with a crunchy, decadent brown sugar cinnamon crumb topping. Stir as little as possible to get tall muffins.
Banana Bread With Crumb Topping is also an excellent bakery style treat for a weekend, brunch, or afternoon snack.
I've made these muffins countless times over the last 10 years, both at home and while traveling. They make a great summer vacation treat, the perfect snack to indulge in at the beach or in the car on the way to a new destination. In cooler weather, I do the same exact thing with these Jumbo Pumpkin Muffins (pack 'em to go!).
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🌟Why I Love These Muffins
Tall and Fluffy: Stir as little as possible, load the batter up, and you'll have tall and fluffy muffins.
Regular Sized Muffin Tin: You don't need to have a jumbo muffin pan to make giant bakery style muffins.
Streusel Topping: The muffins themselves are not too sweet, but they're topped with a crunchy and indulgent crumb topping.
🛒 Ingredients
Below are the ingredients for Bakery Style Blueberry Muffins with Crumb Topping including both the muffins and the streusel crumb topping.
Muffins:
- Flour: Use all-purpose unbleached flour.
- Granulated Sugar: One of the great things about making homemade blueberry muffins is you can control the amount of sugar. The muffins themselves are not too sweet, but they're topped with a sweet, crunchy crumble topping.
- Salt: To bring out flavor.
- Baking Powder: For leavening.
- Vegetable Oil: Creates that light fluffy texture.
- Milk: Use whole milk, but 1% or 2% will work if that's all you have.
- Vanilla Extract: Use real vanilla extract. You can buy large bottles at Costco or other wholesale stores for cheaper.
- Blueberries: I always recommend using fresh juicy blueberries that burst in the oven while baking, but you can use frozen blueberries in a pinch too.
Streusel Topping:
- Butter: Adds fat and flavor. Use salted butter, at room temperature. You do not need to incorporate cold butter. (This just adds time and stress and does not significantly change the outcome.)
- Flour: Use all purpose flour, unbleached.
- Brown Sugar and Granulated Sugar: For that sweet crunchy topping.
- Salt: To bring out flavor.
- Cinnamon: Use a high quality cinnamon, such as Ceylon Cinnamon by Simply Organic (at Whole Foods). It makes a big difference.
See the recipe card below for full information on ingredients and quantities.
📝 How to Make Bakery Style Blueberry Muffins with Crumb Topping
Below are the step-by-step instructions and photos for how to make this Bakery Style Blueberry Muffin Recipe.
*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Step 1. Prep: Preheat the oven to 400°F and prepare a muffin tin. Either line the muffin tin with paper liners or butter the insides and tops of the muffin cups.
Step 2. Crumb Topping: To make the crumble topping, add the softened butter, flour, brown sugar, granulated sugar, salt, and cinnamon. Mash with a fork, then use your fingers to scrunch the ingredients together until you get different sized crumbs. Set aside.
Step 3. Dry Ingredients: In a large mixing bowl, combine the flour, sugar, salt, and baking powder.
Step 4. Wet Ingredients: In a separate bowl, combine the vegetable oil, eggs, whole milk, and vanilla extract.
Tip: It is important in this recipe to combine the wet and dry ingredients separately before mixing them together. Typically, I don't like doing this because it takes extra effort and more dishes to wash. However, in this case, it helps to reduce the amount of mixing needed once the wet and dry ingredients meet. This creates lighter, fluffier muffins.
Step 5. Combine Wet and Dry Ingredients: Add the wet ingredients to the large bowl with the dry ingredients and combine, stirring as little as possible to ensure that the dry ingredients are fully incorporated.
Step 6. Add the Blueberries: Add the fresh blueberries and gently fold them into the muffin batter.
Step 7. Assemble and Bake: Fill the muffin cups to the brim with the batter, dividing the entire batter evenly among the 12 cups. Sprinkle the top of each muffin with the crumb topping.
Bake at 400°F for 18-22 minutes, erringing on the side of less to ensure moist, fluffy muffins. The tops should be golden brown and a toothpick inserted in the middle should come out clean.
✏️ Tips for Bakery Style Blueberry Muffins with Crumb Topping:
- Fill to the Top: The best way to get those tall oversized muffins is to overfill the muffin cups. They should be full to the brim.
- Stir As Little As Possible: The trick to getting these super tall bakery style blueberry muffins with a tender crumb and crunchy streusel topping is to stir the batter as little as humanly possible.
- Sinking Blueberries?: I've never had that happen with this recipe, but if you're concerned, coat the blueberries in a tiny bit of flour before incorporating them into the batter.
- Room Temperature: It helps to have the ingredients at room temperature, but don't fret if they're not. It'll still turn out well.
- Other Tips: You can fill every other muffin cup to improve air circulation around the muffins, which results in taller muffins (but takes 2 batches), and set a high temperature: preheat to 475°F and reduce to 400°F when you add the muffins. Higher heat means stronger activation of the baking powder.
❄️ To Store and Freeze:
- To Store: Store the bakery-style blueberry muffins in an airtight container for up to 3 days. Gently heat in the microwave or toaster oven and slather the warm blueberry muffin with butter.
- To Freeze: Blueberry muffins freeze and thaw quite well. Place in a gallon sized ziploc bag with as much air removed as possible and freeze for up to 3 months. Thaw overnight in the fridge, on the counter at room temperature, or gently warm in the microwave or a toaster oven.
🗒️ More Notes
- Customize: You can substitute the blueberries with other berries like raspberries, blackberries, or diced strawberries as well as cranberries, but do not substitute them with chocolate chips. Berries have water content that chocolate chips do not have (which would result in drier crumbly muffins without compensating for the water content).
- Additions: You can also add nuts, lemon zest, or orange zest (great combo with cranberries!)
- Leftover Blueberries: Have leftover blueberries? Make these Lemon Blueberry Cookies or Lemon Blueberry Olive Oil Cake.
- Decadent Crumb Topping: This is a thick crumb topping, which is also great on this Easy Loaf Pan Coffee Cake With Crumb Topping.
- Simpler Topping: Skip the streusel topping and sprinkle the tops with turbinado sugar like I do in these Blueberry Lemon Poppy Seed Muffins.
💖 More Muffin Recipes to Try
If you've tried these Bakery Style Blueberry Muffins With Crumb Topping or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Bakery Style Blueberry Muffins with Crumb Topping
Ingredients
- 2¾ cups all-purpose flour 385 grams
- 1 cup sugar
- 1 teaspoon salt
- 4 tsps baking powder
- ⅔ cup vegetable oil
- 2 large eggs
- ⅔ cup whole milk
- 2 teaspoon vanilla extract
- 2 cups fresh blueberries
Streusel Topping
- 6 tablespoon butter, softened salted
- ½ cup all-purpose flour 70 grams
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
Instructions
Blueberry Muffins
- Preheat the oven to 400°F.
- Line a muffin tin with cupcake papers. Or, alternatively, with butter, grease the muffin tin. Be sure to grease the insides of the cups as well as the top to ensure that the muffins do not stick.
- Combine the flour, sugar, salt and baking powder in a large bowl. Mix well to reduce the mixing needed when the wet ingredients are added.
- In a separate bowl, combine the vegetable oil, eggs, milk, and vanilla extract.
- Add the wet ingredients to the bowl with the dry ingredients and gently combine with a spoon. Stir as little as possible to combine the ingredients, which will help the batter rise in the pan. Gently fold in the blueberries.
- Scoop the batter into the cupcake tin so that each is full to the top but not overflowing.
Crumb Topping
- Combine all the ingredients in a medium bowl. Using the back of a fork mash the butter together with the other ingredients.
- Use your hands to scrunch the topping together, then gently allow it to crumble in your hands. Repeat this a few times until you get a nice crumbly mixture.
Assemble and Bake
- Top the cupcakes with the crumb topping. Bake for 18-22 minutes or until a toothpick inserted in the middle comes out clean.
Notes
- Fill to the Top: The best way to get those tall oversized muffins is to overfill the muffin cups. They should be full to the brim.
- Stir As Little As Possible: The trick to getting these super tall bakery style blueberry muffins with a tender crumb and crunchy streusel topping is to stir the batter as little as humanly possible.
- Sinking Blueberries?: I've never had that happen with this recipe, but if you're concerned, coat the blueberries in a tiny bit of flour before incorporating them into the batter.
- Room Temperature: It helps to have the ingredients at room temperature, but don't fret if they're not. It'll still turn out well.
- Other Tips: You can fill every other muffin cup to improve air circulation around the muffins, which results in taller muffins (but takes 2 batches), and set a high temperature: preheat to 475°F and reduce to 400°F when you add the muffins. Higher heat means stronger activation of the baking powder.
Nutrition
This recipe was adapted from, "To Die for Blueberry Muffins" at allrecipes, found here.
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