Home › Recipe Index › Breakfast › Bakery Style Blueberry Muffins with Crumb Topping
By Joanie Zisk
on Aug 24, 2015, Updated Aug 06, 2022
5 from 13 votes
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Blueberry muffin recipe that delivers big, Bakery Style Blueberry Muffins you crave. Loaded with juicy blueberry and topped with a buttery crumb topping.This is the only blueberry muffin recipe you need!
Do you have a favorite type of muffin? My absolute favorite is a blueberry muffin.
They’re hard for me to resist, especially when I’m waiting in line for my coffee at our local coffee shop down the street. An almond milk cappuccino and a plump, berry-filled muffin could easily be my breakfast every single day of the week.
I call these blueberry muffins “bakery style” because they’re oversized. They’re the kind of muffins you see in a bakery display case.
Table of Contents
- Why This Recipe Works
- Ingredients
- How to Make This Recipe
- Expert Tips
- Frequently Asked Questions
- Other Blueberry Recipes
- Bakery Style Blueberry Muffins with Crumb Topping Recipe
Why This Recipe Works
- These are so easy to make! With a few pantry staples and a handful of blueberries, this big bakery-style muffin can be enjoyed in just 30 minutes!
- Big and bold, these blueberry muffins are quick to make and are delightfully buttery.
- They’re light and perfectly sweet with a delicate, moist crumb topping.
Ingredients
See recipe box below for ingredient amounts and full recipe instructions.
- Flour
- Baking Powder
- Salt
- Sugar
- Eggs
- Canola Oil
- Milk
- Vanilla
- Blueberries
- Brown Sugar
- Cinnamon and Nutmeg
- Butter
How to Make This Recipe
- Whisk flour, baking powder, and salt in a medium-sized bowl.
- In a large bowl, combine the sugar, eggs, and canola oil and mix until well blended. Beat in the milk and vanilla.
- Add the flour mixture to the egg mixture. Stir until batter is smooth. Gently fold in the blueberries.
- Spoon the batter into the lined muffin cups, filling them about three-quarters full. Spoon the crumb topping on top of each one.
- Bake for 30 minutes, or until the muffins are golden and a toothpick inserted in the center comes out dry.
- Cool on a rack for 10 minutes before serving.
Expert Tips
- Do not overmix the batter. If you mix the batter too much, it can create a very dense muffin. Stir only until the flour has disappeared and don’t worry about leaving lumps. Lumps are okay.
- The trick to making the perfect crumb topping is to make sure to mix the melted butter and the dry ingredients together well, leaving no dry ingredients in the bottom of the bowl.
- Be careful not to overbake your muffins. Overbaking will result in a dry muffin with a very dark surface. Bake the muffin just until a skewer or the tip of a sharp knife inserted in the center comes out clean, or with just a few crumbs.
Frequently Asked Questions
Can I Use Frozen Blueberries in This Blueberry Muffin Recipe?
One of the many reasons I love this muffin recipe is that you can use either fresh or frozen and thawed blueberries. I love a good blueberry muffin any time of the year and hate to wait until blueberries are in season. With this simple recipe, if you’ve got frozen berries, you can enjoy a blueberry muffin any time the craving hits.
Can I Freeze Muffins?
If you would like to freeze blueberry muffins, wrap them individually in plastic wrap and place them in a ziptop bag and place in the freezer. They will last for up to 2 months.
Other Blueberry Recipes
If you have any blueberries leftover from this blueberry muffin recipe you might like to consider using them in any of these single serving and small batch recipes:
- Blueberry Cobbler
- Blueberry Pie
- Blueberry Crumble
- Blueberry Coffee Cake
- Refrigerator Jam
- Baked Oatmeal with Fruit
If you’re looking for a Blueberry Muffin for One, you can find that recipe as well as many other single serving recipes by visiting our One Dish Kitchen site.
Enjoy!
Bakery Style Blueberry Muffins with Crumb Topping
By: Joanie Zisk
Prep: 10 minutes mins
Cook: 30 minutes mins
Total: 40 minutes mins
Servings: 15 muffins
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Big, bakery style Blueberry Muffins with a buttery crumb topping and loaded with juicy blueberries. The only blueberry muffin recipe you need!
Ingredients
- 1 3/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup canola oil
- 3/4 cup milk
- 1 teaspoon vanilla
- 1 1/2 cups blueberries
CRUMB TOPPING
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 6 tablespoons butter , melted
Instructions
Preheat the oven to 375 degrees F.
Line muffin cups with paper or foil liners or spray muffin tins with cooking spray.
In a medium bowl, whisk the flour with the baking powder and salt.
In a large bowl, combine the sugar, eggs and canola oil and mix until well blended. Beat in the milk and vanilla.
Add the flour mixture to the egg mixture and stir until batter is smooth. Gently fold in the blueberries.
Spoon the batter into the muffin cups, filling them about three-quarters full. Spoon the crumb topping on top of each one and bake for 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out dry.
Cool on a rack for 10 minutes before serving.
TO MAKE THE CRUMB TOPPING
In a medium bowl, combine the flour with the brown sugar, cinnamon and nutmeg. Stir in the melted butter.
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I made these muffins and they look beautiful. I made half of the crumb topping and that was more than enough. Next time, I am going to add lemon zest to the batter to bump up the flavor. Thanks for sharing this recipe.
I made these muffins today, they are awesomely delicious, I doubled the recipe to accommodate my jumbo pan!! I would advise others to butter the pans, I just used Pam spray an the first batch stuck to the bottom, I was able to salvage them an for the remaining muffins I buttered them as well as spraying with Pam, I wasn’t taking any chances of it sticking again, they came out beautifully, thank you for sharing your great recipe, thankn you 😉🙌💞CAn you use the 30 calorie almond milk for the regular milk?
Yes, Joyce.
Thanx, I will definitely be making these!
These are so delicious! I made them tonight. Everyone LOVED them!I’m so happy you loved the recipe, Kathy! Thank you so much for letting me know.
Hi! I made these about a month ago and i loved them!!! They were absolutly delicious. I made them in a regular 12 cup pan but wasnt sure if i was supposed to use a pan with 6 jumbo cups? I must have adjusted my bake time, i cant remember but they were moist, and the perfect amount of sweetness. Only muffin recipe u need 😊 I’m thinking by the photo it must reg size and they just have bigger tops. What would u say a good time/temp would be using jumbo muffin liners?
Hi! I made these about a month ago and i loved them!!! They were absolutly delicious. I made them in a regular 12 cup pan but wasnt sure if i was supposed to use a pan with 6 jumbo cups? I must have adjusted my bake time, i cant remember but they were moist, and the perfect amount of sweetness. Only muffin recipe u need 😊
Thank you for the perfect Blueberry Muffin..they are better than the cafe style.
