Irresistible Blueberry Muffins With Crumble Top: A Bakery-Style Delight

There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These blueberry muffins with crumble top are a perfect blend of fluffy, moist texture and a delightful crunchy topping. Whether you’re looking for a quick breakfast option or a sweet treat to enjoy with your afternoon tea, this recipe is sure to impress. Let’s dive into how you can create these bakery-style muffins right in your own home.

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
• 1/4 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 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. Mix Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

3. Combine Wet Ingredients

In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.

4. 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. Fold in the blueberries.

5. Prepare the Crumble Topping

In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter cubes and use your fingers or a fork to mix until the mixture resembles coarse crumbs.

6. Fill Muffin Cups

Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle a generous amount of the crumble topping over each muffin.

7. Bake

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

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.
• 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 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 can I make these muffins gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the blend’s instructions for any additional ingredients needed.

Can I add other fruits to this recipe?

Absolutely! You can experiment with other berries like raspberries or blackberries, or even diced apples or peaches.

For more delicious muffin recipes, check out our Ultimate Guide to Moist Fluffy Bakery Blueberry Muffins or try our Easy Blueberry Muffins With Crumble Topping for another delightful variation.

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

Irresistible Blueberry Muffins With Crumble Top: A Bakery-Style Delight

These blueberry muffins with crumble top are a perfect blend of fluffy, moist texture and a delightful crunchy topping. Whether for breakfast or a sweet treat, this recipe is sure to impress.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Calories: 250

Ingredients Method Notes

Ingredients

  

Ingredients

• 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
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1/2 cup all-purpose flour (for crumble topping)
• 1/4 cup granulated sugar (for crumble topping)
• 1/4 cup brown sugar (for crumble topping)
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter, cubed

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 large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the blueberries.
5. In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the crumble topping. Add the cold butter cubes and mix until the mixture resembles coarse crumbs.
6. Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle a generous amount of the crumble topping over each muffin.
7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use fresh blueberries for best results, but frozen can be used without thawing. Avoid overmixing the batter to keep muffins fluffy. Buttermilk can be substituted with a mixture of milk and lemon juice or vinegar.