Easy Blueberry Muffins With Crumble Topping – Bakery Style Recipe

There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These easy blueberry muffins with crumble topping are a delightful treat that combines the sweetness of fresh berries with a buttery, crispy streusel topping. Perfect for breakfast, brunch, or a snack, these muffins are sure to become a family favorite. Follow this simple recipe to create bakery-style muffins right in your own home.

Ingredients

For the Muffins:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 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 the Oven

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter or cooking spray.

2. Prepare the Crumble Topping

In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold cubed butter and use a fork or your fingers 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, and salt.

4. Combine the Wet Ingredients

In another bowl, mix the milk, 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; a few lumps are okay.

6. Fold in the Blueberries

Gently fold the fresh blueberries into the batter.

7. Fill the Muffin Tin

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

8. Add the Crumble Topping

Sprinkle a generous amount of the crumble topping over each muffin.

9. Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

10. Cool and Serve

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Expert Tips

• Use Fresh Blueberries: Fresh blueberries work best for this recipe, but you can also use frozen blueberries. If using frozen, do not thaw them before adding to the batter.
• Do Not Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
• Customize the Topping: For a nutty flavor, add chopped nuts like walnuts or pecans to the crumble topping.
• 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 instead of fresh?

Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter to prevent the color from bleeding.

How do I prevent the muffins from sticking to the pan?

Use paper liners or grease the muffin tin well with butter or cooking spray to ensure easy removal.

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 Moist Fluffy Bakery Blueberry Muffins or try our Easy Moist Lemon Blueberry Muffins for a citrusy twist. If you’re looking for more breakfast ideas, our Ultimate Chewy Oatmeal Cookies are a perfect pairing with your morning coffee.

Easy Blueberry Muffins With Crumble Topping – Bakery Style Recipe

These easy blueberry muffins with crumble topping combine the sweetness of fresh berries with a buttery, crispy streusel topping. Perfect for breakfast, brunch, or a snack, they are sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Calories: 220

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1/2 cup all-purpose flour (for topping)
• 1/4 cup granulated sugar (for topping)
• 1/4 cup brown sugar (for topping)
• 1/2 teaspoon ground cinnamon (for topping)
• 1/4 cup cold butter, cubed (for 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 or cooking spray.
2. In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the crumble topping. Add the cold cubed butter and mix until the mixture resembles coarse crumbs. Set aside.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt for the muffins.
4. In another bowl, mix the milk, 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; a few lumps are okay.
6. Gently fold the fresh blueberries into the batter.
7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
8. Sprinkle a generous amount of the crumble topping over each muffin.
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use fresh blueberries for best results, but frozen can be used without thawing. Do not overmix the batter to avoid dense muffins. Customize the topping with chopped nuts if desired. Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.