Bakery Style Blueberry Muffins with Perfect Crumble Topping
There’s nothing better than biting into a soft, fluffy blueberry muffin with a sweet, buttery crumb topping. These muffins taste just like they came from a bakery—moist, packed with juicy blueberries, and topped with a golden, cinnamon streusel that takes them to the next level.
If you ever struggle with muffins that are too dense, too dry, or a streusel that melts into the batter, don’t worry. This foolproof recipe includes the best baking tips for a high-rise muffin top, and ensures your crumble topping stays perfectly crisp and golden every time.
If you love crumb topping, try coffee cake muffins, brown butter blueberry coffee cake, or gluten-free coffee cake next!
This blueberry muffin recipe is one of the best muffins I’ve ever had. The texture is soft and tender and the sweet, crumbly topping melts in your mouth.The burst of fresh berries makes them that much better. The muffin tops are hands down my favorite part!
Ingredients Notes
Crumb Topping
- Granulated sugar and brown sugar: the combination adds sweetness and texture.
- Melted butter: I like to use Kerrygold unsalted butter.
- Flour: I tested these with Bob’s Red Mill 1:1 gluten-free flour too!
Blueberry Muffins
- Flour: gluten-free works too.
- Brown sugar: light or dark brown sugar both work.
- Cinnamon, vanilla, and salt: for flavor again!
- Baking soda and powder: to help them rise.
- Milk: For a super fine crumb you can swap this for sour cream or greek yogurt.
- Butter: use quality butter for the best flavor!
- Eggs: to bind the batter together.
- Blueberries: fresh blueberries are best but frozen blueberries work too (do not thaw).
How to Make Blueberry Muffins with Crumble Topping
- Combine the crumb topping ingredients in a bowl.
- Stir together the dry ingredients.
- Whisk the wet ingredients in a separate large bowl.
- Add the dry ingredients to the wet and mix until just combined.
- Fold in the fresh or frozen (do not thaw) blueberries.
- Rest the batter for 15 minutes, or up to an hour for best results.
- Fill muffin tin almost all the way full. Pile with crumble topping.
- Bake at high heat for 7 minutes then reduce the heat and finish baking.
Tips for the Best Blueberry Muffins
- Bake the muffins at a higher temperature the first portion of the baking period then turn the oven temp down for the rest of the time.
- Don’t over mix the batter. In fact, a little lumpy muffin batter is good, may even be ideal.
- My muffin-expert friend, Beth, recommends filling every other muffin tin for tall domes.
- Let the muffin batter rest for at least 15 minutes. If you have the time, cover them and refrigerate overnight. The flour absorbs the wet ingredients so the starches swell.
- Pile these easy blueberry muffins sky high with crumble.You’re going to feel like it’s a lot of crumble. Don’t panic and trust that all the crumble is very necessary to this recipe. More crumble = better muffin.
How to Store
Allow the muffins to cool completely then store them in a freezer bag or airtight container at room temperature for a few days or in the fridge for up to one week.
Freezer: follow the same instructions as above and store in the freezer for up to three months. Thaw overnight and reheat in the microwave if desired.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Blueberry Muffins with Crumble Topping
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Ingredients
Crumb Topping
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 teaspon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter melted and cooled
- 1½ cups all purpose flour gluten-free if needed
Blueberry Muffins
- 1½ cups + 2 Tablespoons all purpose flour gluten-free if needed
- ½ cup brown sugar packed
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ tsp baking soda
- ¼ teaspoon salt
- ¾ cup milk any kind
- ⅓ cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 2 eggs room temperature
- 1 cup blueberries
Instructions
- Line a 12-cup muffin tin with 10 paper liners or coat with nonstick spray. Set aside.
- To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter then add flour. Stir using a rubber spatula just until moist.⅓ cup granulated sugar, ⅓ cup brown sugar, 1 teaspon cinnamon, ¼ teaspoon salt, ½ cup unsalted butter, 1½ cups all purpose flour
- In a medium bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.1½ cups + 2 Tablespoons all purpose flour, ½ cup brown sugar, 2 teaspoons baking powder, 1 teaspoon cinnamon, ¼ tsp baking soda, ¼ teaspoon salt
- In a separate large bowl, whisk together milk, melted butter, vanilla and eggs. Add the dry ingredients to the wet ingredients and stir using a rubber spatula until just incorporated, being careful not to over mix. The mixture will be thick.¾ cup milk, ⅓ cup unsalted butter, 1 teaspoon vanilla extract, 2 eggs
- Add the blueberries to the bowl the dry ingredients were in and toss with 2 Tablespoons of flour. Fold them into the muffin batter to combine.1 cup blueberries
- Cover with a towel and let the batter rest for 15-20 minutes. During this time, preheat the oven to 425°F.
- Use a large cookie scoop to carefull scoop the batter evenly into the prepared muffin tins almost all the way full. Sprinkle each muffin with as much crumb topping as you can fit. You can gently press it into the batter to help it stick, but down't over do it because we want to keep as much air in the batter as possible.
- Bake muffins in preheated oven for 7 minutes, then reduce the heat to 350 degrees and bake another 11-14 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool in muffin tin for 15 minutes then remove from pan and cool completely on wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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These are amazing! I ran out of flour (I don’t even know how this is possible in this house) and substituted 1 c oat flour for the regular flour in the crumb topping and they came out great! Almost like a crumble/crisp topping.
Very Good Recipe.
Easy to prepare, delicious and very pleasing to the eye…which is uber important
I will look at more of your recipes.
Everyone I sampled LOVED them
I give this a 5 star to some of the other recipes tried
Thanks Gary!