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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 a crumble topping are a delightful treat that combines the sweetness of fresh berries with a buttery, crispy streusel layer. Perfect for breakfast, brunch, or an afternoon snack, these muffins are sure to become a family favorite.

If you love baking, you might also enjoy our ultimate chewy oatmeal cookies or a refreshing peach watermelon salad for a light and fruity side dish.

Ingredients

For the Muffins:

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/3 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 and Prepare

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. Make 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, granulated sugar, brown sugar, baking powder, baking soda, and salt.

4. Combine the Wet Ingredients

In another bowl, mix the buttermilk, 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, ensuring they are evenly distributed.

7. Fill the Muffin Tin

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

8. Add the Crumble Topping

Sprinkle a generous amount of the crumble topping over each muffin, pressing lightly to adhere.

9. Bake

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center 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, 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.
Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
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?

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

Can I make these muffins ahead of time?

Absolutely! These muffins can be made a day ahead and stored in an airtight container. They also freeze well for up to 3 months.

What can I serve with these muffins?

These muffins are delicious on their own, but you can also pair them with a creamy strawberry frozen yogurt for a delightful dessert or a refreshing salad for a balanced meal.

Enjoy your homemade blueberry muffins with crumble topping, and happy baking!