Blueberry Muffins
These bakery-style blueberry muffins are soft, moist, and topped with a sweet cinnamon crumb topping. They’re easy to make and packed with flavor.
I’ve baked a lot of muffins over the years, but these blueberry crumb muffins are one of my favorites. They’re soft, moist, and packed with fresh blueberries, all tucked under a cinnamon streusel topping.
If you love a good bakery-style blueberry muffin with that crumbly top, you are going to love these!
This recipe comes together quickly, uses basic pantry ingredients, and you don’t need a mixer. It uses a couple of bowls, a whisk, and a muffin pan.
You can bake them immediately, or let the batter rest in the fridge to take the texture up a notch. Either way, this is the best blueberry muffin recipe for a weekend breakfast or to stash in the freezer for later.
Ingredients You’ll Need
Here’s a quick look at what goes into these blueberry streusel muffins:
- All-purpose flour: Makes up the base of the muffins and the crumb topping.
- Granulated sugar and brown sugar: Adds sweetness.
- Baking powder: This is your leavening agent which gives the muffins their lift.
- Salt: Brings out the flavors in the batter and topping.
- Butter: Adds flavor to the muffins and helps make the streusel crumbly.
- Oil: Keeps the muffins soft and tender.
- Milk: Adds moisture and fat; whole milk works best.
- Eggs: Binds everything together and gives the muffins structure.
- Vanilla extract: Gives the muffins a bit of extra flavor.
- Blueberries: Fresh or frozen berries both work. If you decide to use frozen, stir them in straight out of the freezer. Don’t thaw them!
- Cinnamon: I use a bit of cinnamon in the crumble topping for flavor.
Want to switch up the flavor? Add a little lemon zest to the batter or swap in raspberries or chopped strawberries for some of the blueberries.
How to Make Blueberry Muffins with Crumb Topping
Start by preheating the oven to 425°F. Then, line a muffin pan with paper liners or lightly grease it.
In a large bowl, whisk together the flour, sugars, baking powder, and salt.
In a separate bowl, whisk together the milk, melted butter, oil, eggs, and vanilla.
Pour the wet ingredients into the dry, and stir until just combined. Make sure not to overmix the batter.
Next, gently fold in the blueberries.
This next part is optional, but in my opinion it’s worth it! Cover the bowl and let the batter rest in the fridge for about an hour. This helps the flour hydrate and gives the muffins a better texture.
Use a cookie scoop or measuring cup to divide the batter between the muffin cups. Fill each one about ⅔ to ¾ full. Set the pan aside.
In a small bowl, stir together the brown sugar, flour, cinnamon, and melted butter until crumbly. Sprinkle over the batter and gently press it down so it sticks.
Bake at 425°F for 5 minutes, then reduce to 350°F and bake for another 17–20 minutes. A toothpick should come out with just a few moist crumbs.
Let the muffins cool in the pan for 5–10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Tips and Notes for the Best Muffins
- Frozen blueberries are fine if that’s what you have on hand. Just don’t thaw them first, or they’ll turn your batter purple. I also recommend stirring in frozen berries right before you bake the muffins (after the batter hydrates).
- Don’t overmix the batter. It will cause the gluten to over-develop and the muffins will be tough.
- Use room temperature ingredients so everything blends better.
Serving Suggestions
These easy blueberry muffins are great warm with a pat of butter or cooled with a cup of coffee. Serve them with scrambled eggs or yogurt and fruit for breakfast, or pack them up for lunchboxes and road trips.
How to Store Leftovers
Room temperature: Store leftover muffins in an airtight container for up to 2 days.
Fridge: Store for up to 5 days in an airtight container in the refrigerator.
Freezer: Freeze individually wrapped muffins in a zip-top bag for up to 2 months. Thaw overnight or warm in the microwave.
Why are my muffins dry?
Dry muffins usually mean too much flour or overbaking. Spoon and level your flour, don’t scoop it into the measuring cup. Make sure not to overbake the muffins; otherwise, they’ll dry out.
Why did the blueberries sink?
That usually happens if the batter’s too thin or the berries are extra heavy. Tossing the berries in a tablespoon of flour before folding them in can help suspend them in the batter.
Can I skip the crumb topping?
Absolutely! The streusel topping adds some texture and extra sweetness. If you’d rather not add it, just skip it.
What’s the best way to keep muffins from sticking to the liners?
Use parchment paper liners or spray the liners lightly with baking spray. Let the muffins cool at least 10 minutes before peeling the liner off.
Ingredients
For the Muffins:
- 2 ¼ cups all-purpose flour
- ⅔ cup granulated sugar
- ½ cup light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, at room temperature
- ¼ cup unsalted butter, at room temperature or melted and cooled
- ¼ cup neutral tasting oil, canola or vegetable work well
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries, fresh or frozen
For the Topping:
- ¼ cup light brown sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
To Make the Muffins:
- Preheat the oven to 425°F, and lightly grease a muffin pan or line with paper liners. Set aside.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.2 ¼ cups all-purpose flour⅔ cup granulated sugar½ cup light brown sugar½ teaspoon salt1 tablespoon baking powder
- In a separate small bowl, combine the milk, butter, oil, eggs, and vanilla. Pour the wet ingredients into the dry ingredients, and stir until a few dry streaks remain.1 cup whole milk¼ cup unsalted butter¼ cup neutral tasting oil2 large eggs1 teaspoon vanilla extract
- Fold in the blueberries, and divide the batter evenly between the muffin cups (about ⅔ to ¾ full).1 ½ cups blueberries
To Make the Topping:
- In a small bowl, stir together the brown sugar, flour, cinnamon, and melted butter. Sprinkle the mixture over the muffin batter and press it in gently to ensure it sticks.¼ cup light brown sugar3 tablespoons all-purpose flour½ teaspoon ground cinnamon2 tablespoons unsalted butter
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F and bake for 17-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Leave the muffins in the pan for about 5 minutes before removing. Serve warm!
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 muffin. Actual calories will vary.
- It’s important to start baking the muffins at 425°F then reduce the temperature to 350°F to give the muffins lift. Otherwise, they may overflow the pan while they bake.
- Use fresh or frozen blueberries. If using frozen, stir them in just before baking and DO NOT thaw!
- Optional: While you can absolutely bake these muffins immediately after mixing the batter, we like to cover the bowl and let the batter rest in the fridge for about an hour. This gives the flour time to hydrate and moisten which leads to a better texture in the finished muffins.