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.
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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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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!