Bakery-Style Blueberry Muffins with Crumb Topping: Your Ultimate Homemade Treat
If you’ve been searching for that perfect, comforting bakery-style muffin experience right in your own kitchen, look no further. You all absolutely adored my original bakery-style blueberry muffins, and honestly, who could blame you? They are a true classic! So, when the requests for a version adorned with a luxurious crumb topping started flooding in, I knew I had to deliver. And here they are: the most incredible blueberry muffins with crumb topping you’ll ever bake.
These aren’t just any muffins. They are an elevated experience – super moist and incredibly tender, each bite bursting with juicy blueberries. What sets them apart is the irresistible, buttery, and crunchy crumb topping (streusel), perfectly complemented by a delicate, sweet vanilla glaze that truly takes them over the top. This combination creates a symphony of textures and flavors that will transport you straight to your favorite local bakery.
Crafted with rich buttermilk, these muffins boast a deep blueberry flavor that shines through, whether you use fresh or frozen berries. And the best part? This recipe is incredibly easy to follow, requiring no fancy mixers. You’ll whip up a generous baker’s dozen (that’s 13 muffins!) in no time. Just like their original counterparts, these homemade blueberry crumb muffins taste like they came straight from a display case, but with the added warmth and satisfaction of being made with love in your own home.
Why These Blueberry Crumb Muffins Are Simply The Best
What makes this particular blueberry muffin recipe stand out from the rest? It’s a combination of thoughtfully chosen ingredients and simple techniques that yield consistently perfect results. Here’s a deeper dive into why these will become your go-to:
- Unmatched Moisture and Tenderness: The secret lies in the buttermilk and a blend of both melted butter and vegetable oil. Buttermilk reacts with baking soda to create an incredibly tender crumb, while the combination of fats ensures a rich, moist texture that stays fresh longer. Sour cream further enhances this delightful moistness.
- Bursting with Blueberry Flavor: We use a generous two cups of blueberries, ensuring every bite is packed with sweet and tangy fruit. Using frozen blueberries directly (without thawing!) is a pro tip that prevents them from sinking to the bottom and bleeding too much color into the batter, maintaining those beautiful blue pockets.
- Irresistible Crumb Topping: The streusel topping isn’t just an afterthought; it’s a star. Made with a simple mix of flour, sugar, and melted butter, it bakes into a golden-brown, crunchy layer that perfectly contrasts the soft muffin below. It adds a textural delight that elevates the whole experience.
- Sweet Vanilla Glaze: While optional, the simple vanilla glaze is highly recommended. It adds an extra layer of sweetness and a touch of professional polish, creating that quintessential “bakery-style” finish. The glaze trickles into the nooks and crannies of the crumb, adding even more magic.
- Effortless, No-Mixer Recipe: You don’t need any special equipment for these muffins. A couple of bowls and a whisk are all it takes, making this recipe accessible for even novice bakers.
- A Baker’s Dozen: This recipe makes 13 perfectly sized muffins, ensuring there’s plenty to share (or to keep all to yourself!).
If your heart sings for baking with blueberries, my blueberry pie lattice bars will hit that same sweet spot. They offer a rich, jammy, baked-in blueberry goodness similar to these muffins, but nestled between delicate layers of buttery pie crust for a different kind of indulgence!
How to Make Them: Step-by-Step Perfection
Creating these delightful blueberry muffins with crumb topping is a straightforward process, broken down into easy steps. Follow along to achieve bakery-quality results every time!
1
Combine the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This crucial step ensures that the leavening agents are evenly distributed throughout the mixture, leading to a consistent rise and texture in every muffin. Set this bowl aside while you prepare the wet ingredients.
2
Whisk the wet ingredients in their own bowl until blended. In a separate medium bowl, whisk together the buttermilk, granulated sugar, melted and slightly cooled butter, large eggs, sour cream, vegetable oil, and vanilla bean paste. For the smoothest batter and best emulsion, ensure all your cold ingredients, especially the buttermilk, eggs, and sour cream, are at room temperature before mixing. This prevents the batter from seizing and results in a more uniform texture.
3
Whisk the flour mixture into the wet ingredients. Pour the wet ingredients into the dry ingredients. Whisk them together until they are *almost* combined. It’s perfectly fine, and even desirable, to stop when some streaks of flour still remain in the batter. This technique is vital to prevent overmixing, which can lead to tough, dense muffins instead of light and tender ones.
4
Fold in the blueberries. This is where the magic of the fruit comes in! Do not defrost your blueberries; throw them in frozen. Gently fold them into the batter with a rubber spatula until they are just evenly distributed. Overmixing here can also crush the berries and tint your batter. Once folded, set the batter aside for 10 minutes. This resting period allows the flour to fully hydrate, contributing to a more tender muffin.
If that crumbly topping has you completely hooked (and who could blame you?), you absolutely must try my crumb-topped wild blueberry scones. They offer that same delightful buttery crumble, but baked into soft, tender wedges that truly look and taste like they just came from a high-end bakery case.
5
Make the crumb topping. While your muffin batter rests, quickly prepare the star of the show: the crumb topping! In a small bowl, combine the all-purpose flour, granulated sugar, and melted (and slightly cooled) salted European butter. Use your fingertips or a fork to mix until the ingredients come together in beautiful, coarse crumbs. Don’t overmix; you want distinct crumbles, not a paste.
6
Scoop the blueberry muffin batter into a lined muffin pan and top with the crumble. Line your muffin pan with paper liners. Scoop the batter, filling each cup generously – aim for the batter to sit slightly higher than the liner. This helps achieve those desirable tall, domed muffin tops. Then, liberally sprinkle each muffin with the prepared crumb topping. I find baking in two batches (if you only have one 12-cup pan) works best, as it ensures optimal heat circulation and promotes those impressive, tall muffin tops. The remaining batter and crumb topping can sit at room temperature while the first batch bakes.
7
Bake the blueberry muffins. Preheat your oven to 400°F (200°C). This initial high temperature helps activate the leavening quickly, creating a beautiful domed top. After 10 minutes, reduce the temperature to 350°F (175°C) and continue baking for another 10-15 minutes. You’ll know they’re perfectly baked when the tops are set, the edges are golden brown, and a wooden skewer inserted into the center comes out clean (without wet batter). Remember, the tops might still feel slightly soft to the touch – this is a key indicator of a super moist texture!
8
Drizzle the crumb tops with vanilla glaze and enjoy! Once the muffins have cooled slightly, it’s time for the crowning glory. Whisk together powdered sugar, heavy cream, milk, and vanilla extract until you have a smooth, pourable glaze. Drizzle this sweet vanilla goodness over the crumbly tops of your warm muffins. This step is optional, but it’s highly recommended for that iconic sweet, bakery-style finish that truly makes these blueberry crumb muffins unforgettable. Serve warm and savor every delicious bite!
Tips for Bakery-Perfect Blueberry Crumb Muffins Every Time
Achieving those tall, domed, super moist muffins with a perfect crumb topping isn’t just about following the steps; a few key baking tips can make all the difference. Here’s how to ensure your homemade blueberry muffins are consistently phenomenal:
- Measure Flour Correctly: This is arguably my #1 baking tip! Never scoop a measuring cup directly into your bag of flour. This compacts the flour, leading you to use too much, which results in dry, dense muffins. Instead, use the “spoon-level method”: fluff the flour in its container, then spoon it gently into your measuring cup and level it off with a straight edge. For the most accurate results, use a kitchen scale – it’s a game-changer!
- Don’t Overmix the Batter: Overmixing develops gluten, leading to tough, chewy muffins. Mix the wet and dry ingredients just until combined, with a few flour streaks remaining. The final folding of blueberries should also be gentle and quick.
- Room Temperature Ingredients are Key: Ensure your buttermilk, eggs, and sour cream are at room temperature. This allows them to emulsify properly with the melted butter and oil, creating a smoother, more uniform batter that bakes evenly and yields a tender crumb.
- The High-Then-Low Baking Method: Starting the muffins at a higher temperature (400°F/200°C) for the first 10 minutes gives them an initial burst of heat, causing the leavening agents to react rapidly and creating those beautiful, tall, domed tops. Reducing the temperature to 350°F (175°C) for the remainder of the baking time ensures the interior cooks through without burning the exterior.
- Use Frozen Blueberries: As mentioned, frozen blueberries are your friend! They are less likely to burst and bleed into the batter, keeping your muffins looking pretty with distinct blue pockets. They also hold their shape better and prevent the berries from sinking to the bottom during baking.
- Fill Muffin Liners Generously: Don’t be shy! Filling the muffin liners almost to the top (or even slightly overflowing, as the recipe suggests) contributes significantly to achieving those desirable bakery-style muffin tops.
- Don’t Overbake: Overbaked muffins are dry muffins. Look for golden-brown edges and tops that are set but still feel slightly soft to the touch. A toothpick inserted should come out clean.
Variations and Serving Suggestions
While these blueberry crumb muffins are perfect as is, you can always experiment with variations to suit your taste or what you have on hand:
- Different Fruits: Swap out blueberries for raspberries, chopped strawberries, blackberries, or a mix of berries. If using fresh berries, toss them lightly in a tablespoon of flour before folding into the batter to prevent sinking.
- Add Citrus Zest: A teaspoon of lemon or orange zest in the batter can brighten the flavor and complement the blueberries beautifully.
- Spice It Up: A pinch of cinnamon or nutmeg in the muffin batter or crumb topping can add a warm, comforting note.
- Nutty Crunch: Add a tablespoon or two of finely chopped nuts (like pecans or walnuts) to the crumb topping for extra texture.
- Chocolate Chips: For a decadent twist, fold in half a cup of white chocolate chips along with the blueberries.
- No Glaze? No Problem! The muffins are still incredibly delicious without the vanilla glaze if you prefer a less sweet option. A simple dusting of powdered sugar is also a lovely finish.
These versatile muffins are ideal for a cozy breakfast, a delightful brunch centerpiece, or an afternoon pick-me-up with a cup of coffee or tea. They are also perfect for lunchboxes or as a simple dessert after a light meal.
I love making these muffins when I’m craving something perfectly balanced in sweetness. But when I’m in the mood for something more indulgent, my thoughts immediately turn to two of my absolute cozy favorites: my fried mini blueberry cake donuts for a nostalgic treat, and my rich cinnamon streusel blueberry coffee cake that tastes like it came straight from a gourmet bakery case!
Frequently Asked Questions (FAQ) About Blueberry Crumb Muffins
Here are some common questions you might have about making these delicious blueberry muffins:
Can I use fresh blueberries instead of frozen?
Yes, absolutely! Fresh blueberries work wonderfully in this recipe. If using fresh, give them a quick rinse and pat them dry. Some bakers like to toss fresh berries in a tablespoon of flour before adding them to the batter; this helps prevent them from sinking to the bottom during baking.
How do I prevent my muffins from becoming tough?
The key to tender muffins is to avoid overmixing the batter. Mix the wet and dry ingredients just until they are combined, with a few streaks of flour remaining. Overmixing develops gluten, which can make your muffins tough and chewy.
Why is a high initial baking temperature used?
Starting the muffins at a higher temperature (400°F/200°C) for the first 10 minutes creates an initial burst of steam and quickly activates the leavening agents. This rapid expansion helps create those desirable tall, domed muffin tops, giving them a true bakery-style appearance before the temperature is lowered to ensure even baking.
What if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute. Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the rest of the way to 1 1/4 cups with whole milk. Let it sit for 5-10 minutes until it slightly curdles. While this works in a pinch, real buttermilk offers the best flavor and tenderness.
Can I make these muffins ahead of time?
Yes, these muffins are great for meal prep! They stay moist and delicious for several days. You can also freeze them (see storage notes below) for longer enjoyment.
If you tried this recipe or any other recipe on my website, please let me know how it went in the comments below; I love hearing from you! Also, please leave a star rating while you’re there to help others discover this delicious recipe! You can also tag me on Instagram or Facebook so I can check out your beautiful creations!
Bakery Style Blueberry Muffins with Crumb Topping
Cambrea Gordon
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20 minutes
25 minutes
45 minutes
Breakfast
American
13
muffins
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Ingredients
For the Muffin Batter
-
3
cups
all-purpose flour
,
*See notes below for measuring* -
2 1/2
teaspoons
baking powder -
1/2
teaspoon
baking soda -
1/2
teaspoon
fine sea salt -
1 1/4
cups
buttermilk,
room temperature -
1 1/4
cup
granulated sugar -
1/2
cup
salted European butter,
melted -
2
large whole eggs,
room temperature -
1/3
cup
sour cream,
room temperature -
1/3
cup
vegetable oil -
1
tablespoon
vanilla bean paste
-
2
cups
frozen blueberries
For the Crumb Topping
-
1/2
cup
all-purpose flour
-
1/2
cup
granulated sugar -
4
tablespoons
salted European butter (like Kerrygold),
melted and cooled slightly
For the Vanilla Glaze
-
1
cup
powdered sugar -
2
tablespoons
heavy cream -
1
tablespoon
whole milk -
1
teaspoon
vanilla bean paste or extract
Instructions
-
Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with six paper liners. This initial high heat is crucial for achieving those coveted tall muffin tops.
-
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until thoroughly combined. Setting this aside ensures everything is ready when you need to combine the wet ingredients.3 cups (390 g) all-purpose flour,
2 1/2 teaspoons (11 g) baking powder,
1/2 teaspoon (3 g) baking soda,
1/2 teaspoon (2 g) fine sea salt -
In a separate medium bowl, whisk together the room temperature buttermilk, granulated sugar, melted and slightly cooled European butter, large whole eggs (also at room temperature), room temperature sour cream, vegetable oil, and vanilla bean paste until the mixture is smooth and well-blended. Ensure no clumps remain.1 1/4 cups (300 g) buttermilk,
1 1/4 cup (250 g) granulated sugar,
1/2 cup (113 g) salted European butter,
2 (111 g) large whole eggs,
1/3 cup (77 g) sour cream,
1/3 cup (65 g) vegetable oil,
1 tablespoon (8 g) vanilla bean paste -
Carefully pour the wet ingredients mixture into the bowl containing the dry ingredients. Whisk them together using a gentle hand, stopping as soon as the ingredients are *almost* combined. It’s okay, and even preferred, if a few streaks of flour remain; this prevents overmixing and ensures a tender muffin.
-
Next, gently fold in the frozen blueberries using a rubber spatula. Avoid overmixing to prevent the berries from breaking apart and coloring the batter. Once distributed, set the muffin batter aside to rest for 10 minutes. This resting period allows the flour to hydrate fully, leading to a softer crumb. While the batter rests, proceed to make your delicious crumb topping.2 cups (225 g) frozen blueberries
-
To prepare the crumb topping, combine the all-purpose flour, granulated sugar, and melted and slightly cooled salted European butter in a small bowl. Use your fingertips or a fork to mix the ingredients until the mixture resembles coarse, buttery crumbs. You want distinct crumbles, not a smooth paste.1/2 cup (65 g) all-purpose flour,
1/2 cup (100 g) granulated sugar,
4 tablespoons (56 g) salted European butter (like Kerrygold) -
Scoop the rested muffin batter into the prepared muffin liners, filling each one generously so the batter sits slightly higher than the liner’s edge. This technique encourages taller, more pronounced muffin tops. Then, sprinkle a generous amount of the crumb topping over each muffin. If you are baking in batches, it’s perfectly fine to leave the rest of the batter and crumb topping at room temperature while the first batch bakes.
-
Bake the muffins in the preheated 400°F (200°C) oven for 10 minutes. After this initial bake, and without opening the oven door, decrease the oven temperature to 350°F (175°C) and continue baking for another 10-15 minutes, or until done. You’ll know they’re perfectly baked when the edges are beautifully golden brown and the tops are set and no longer sticky with wet batter. Keep in mind that the tops will still feel slightly soft to the touch; this is a key indicator of a wonderfully moist interior!
-
Once baked, allow the muffin pan to cool on a wire rack for 5-8 minutes. This brief cooling period in the pan helps the muffins set and makes them easier to remove. After this time, transfer them from the pan directly to the wire rack to cool completely.
-
If baking in batches, once the pan is cool enough to handle, reline it with fresh liners and repeat the process with the remaining muffin batter. Don’t forget to increase the oven temperature back to 400°F (200°C) before placing the second batch in to ensure consistent baking!
-
Once all the muffins have cooled, prepare the vanilla glaze. In a small bowl, whisk together the powdered sugar, heavy cream, whole milk, and vanilla bean paste or extract until smooth. Add a tiny bit more milk, if necessary, until the glaze reaches a thin, drizzly consistency. Drizzle this delightful glaze generously over the tops of your cooled blueberry crumb muffins. Serve immediately and enjoy the perfect balance of sweet, tangy, and crumbly textures!1 cup (120 g) powdered sugar,
2 tablespoons (30 g) heavy cream,
1 tablespoon (15 g) whole milk,
1 teaspoon (4 g) vanilla bean paste or extract
Notes
Storage: Store leftover muffins in an airtight container at room temperature. To absorb excess moisture and keep them fresh longer, place a paper towel or a slice of bread inside the container. They will stay fresh and moist for up to 3-4 days.
Serving:
1
serving
|
Calories:
467
kcal
|
Carbohydrates:
67
g
|
Protein:
6
g
|
Fat:
20
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.5
g
|
Cholesterol:
62
mg
|
Sodium:
335
mg
|
Potassium:
109
mg
|
Fiber:
1
g
|
Sugar:
40
g
|
Vitamin A:
485
IU
|
Vitamin C:
2
mg
|
Calcium:
94
mg
|
Iron:
2
mg
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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