Bakery Style Blueberry Muffins With Crumb Topping
These bakery style blueberry muffins are soft, tender, and bursting with fresh berries! Featuring a delicious crumb topping, these muffins are just like the ones at your favorite bakery.
The muffin batter is easy to throw together, making these easy blueberry muffins one of our favorite summer recipes.
This blueberry muffin recipe is the perfect way to use up fresh, sun-kissed blueberries. With fresh blueberries, a little lemon zest, and a delicious crumb topping, these easy muffins make the perfect breakfast or snack!
This recipe requires no sour cream, just a few simple ingredients that probably have on hand in your pantry!
This is a quick and easy recipe, taking less than hour to throw together. This thick batter is easy for kids to make, so the whole family can be involved in making these homemade blueberry muffins!
For more easy muffin recipes try my sourdough zucchini muffins, pumpkin muffins, and sourdough blueberry muffins.
Ingredients
Dry ingredients: All purpose flour, white sugar, brown sugar, baking powder, salt and cinnamon, fresh or frozen blueberries, lemon zest.
Wet ingredients: Melted butter, plus 2 tablespoons cold butter, eggs, milk, vanilla extract.
Ingredient Notes:
The lemon zest is the secret ingredient that adds a delicious contrast to the juicy blueberries, but if you don’t have lemons you can skip them. Wash and dry the blueberries and pick out any stems and bruised berries.
Check out my sourdough banana bread recipe here!
How To Make Bakery Style Blueberry Muffins
Step 1. Line a muffin pan and preheat the oven to 400°F. Pick through the blueberries and remove any stems or bruised berries. Wash and let them dry. Melt the butter and let it cool for a few minutes.
Step 2. Whisk together the flour, sugar, baking powder, and salt in a large bowl until combined.
Step 3: In a seperate bowl whisk the two eggs. Add the vanilla, milk, melted butter, mix well. Pour the wet ingredients into the dry, add the lemon zest and mix with a rubber spatula until combined. Do not over mix the batter or you will get tough muffins! Add blueberries to the batter and gently stir.
Fill each paper liner to the top with the batter. I like to use a cookie scoop for this step.
How To Make Streusel Topping:
Step 4: Whisk together the flour, brown sugar, granulated sugar, salt, and cinnamon. Cut in the cold butter with a pastry cutter until crumbly. Sprinkle 1-1.5 tablespoons of the crumb topping on top of each muffin.
Bake for 18-22 minutes or until the tops of the muffins spring back. Transfer the muffins to a wire rack to cool.
Using Frozen Blueberries
It’s always fun to use fresh berries to make muffins, but if you have frozen ones you can use those as well.
Do not thaw the berries before putting them in the muffins, or the batter will turn purple. Give the frozen berries a toss in flour and then fold them into the batter. That’s all you need to do!
Recipe Tips
- Mixing: For soft, tender muffins use a light hand on the batter. Over-mixing will result in tough muffins!
- Don’t over-bake: For a soft, moist muffin, don’t overbake! Take them out of the oven as soon as the muffins spring back when lightly pressed. Don’t overbake.
- Don’t let the muffins cool in the pan, instead transfer them to a wire rack.
Storage
Let muffins cool completely before storing. Store leftovers in an airtight container at room temperature for 3 to 4 ays.
For freezing, warp each muffin in plastic wrap and place in a freezer safe, airtight container. Freeze for up to 3 months.
Variations
- Almond extract can be substituted for vanilla.
- Substitute almond milk or soy milk for the whole milk if desired.
- Add 1/2 cup chocolate chips for a bit of decadence!
Faq’s
You can use either frozen or fresh blueberries. Frozen blueberries are less likely to burst open when baking. Do not thaw frozen blueberries before baking.
Over mixing batter, baking the muffins for too long, and leaving the muffins in the pan to cool are common mistakes.
These fluffy bakery-style blueberry muffins are moist and tender and have all of the flavors of summer!
This is a great recipe for using up all those seasonal blueberries. Let me know if make them and what you think!
Bakery Styled Blueberry Muffins With Crumb Topping
Equipment
- 1 Large Bowl
- 1 Rubber Spatula
- 1 small bowl
- 1 muffin tin
Ingredients
Muffins
- 2 cups all purpose flour
- 1 cup sugar
- 2 tsp baking soda
- 1/2 tsp salt
- 1.5 tsp vanilla
- 1/2 cup milk
- 1/2 cup melted butter
- 2 eggs
- 2 cups blueberries
- zest of one lemon
Streusel Topping
- 1/3 cup flour
- 3 tbsp brown sugar
- 2 tbsp white sugar
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 3 tbsp cold butter
Instructions
Muffins
- Preheat oven to 400°F and line a muffin tin with muffin liners. Pick through blueberries to remove any stems or bruised berries.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Whisk the ingredients very well.2 cups all purpose flour, 2 tsp baking soda, 1/2 tsp salt, 1 cup sugar
- In a medium bowl whisk the eggs. Add the vanilla, melted butter, milk and lemon zest. Mix well. Pour the wet ingredients into the flour mixture and mix just until combined. Add the blueberries to the batter and gently mix. Fill each muffin liner with batter.1.5 tsp vanilla, 1/2 cup milk, 1/2 cup melted butter, 2 eggs, 2 cups blueberries, zest of one lemon
Streusel Topping
- Whisk together the flour, brown sugar, granulated sugar, salt, and cinnamon. Cut in the cold butter with a pastry cutter or fork until the mixture is crumbly. Sprinkle one tablespoon on top of each muffin.1/3 cup flour, 3 tbsp brown sugar, 2 tbsp white sugar, 1/4 tsp cinnamon, 1/8 tsp salt, 3 tbsp cold butter
Bake
- Bake for 20-22 minutes or until the tops of the muffins spring back when touched. Let the muffins cool for 2-3 minutes, then transfer to a wire rack.
Notes
- Mixing: For soft, tender muffins use a light hand on the batter. Over-mixing will result in tough muffins!
- Don’t over-bake: For a soft, moist muffin, don’t over bake! Take them out of the oven as soon as the muffins spring back when lightly pressed. Don’t overbake.
- Don’t let the muffins cool in the pan, instead transfer them to a wire rack.
