Blueberry Muffins with Crumb topping made better at home than at the bakery! Soft & flavorful blueberry muffins perfectly baked with a buttery crumble on top.
We love muffins, but these bakery style blueberry muffins are top level awesome. With such simple ingredients and basic steps, they’re as easy to make as they are to eat. Share a homemade blueberry muffin with family and friends or enjoy them all to yourself (they are freezer-friendly).
What are bakery style blueberry muffins?
If you’ve ever looked at the muffin selection in a bakery or in the bakery section of your own grocery store you’ll notice how incredible they look and smell, especially when warm from the oven. Every bite is tender, soft, and moist. The muffin top is high and rounded. These muffins have an added streusel crumb topping so that every bite has a sweet crunch on top that pairs well with the blueberry bursting muffin below. You’re in for a real treat!
Blueberry muffin ingredients
-Flour: We need 1 1/2 cups of all purpose flour for the base of these tasty muffins.
-Vanilla: We want to use 1 teaspoon of vanilla extract so that every bite is well flavored. Use higher-quality vanilla for better results.
-Baking powder: To help leaven our muffins into rising properly, we will use 1 teaspoon of baking powder.
-Cornstarch: This will help to thicken the muffins up just a bit in case the blueberries are extra juicy and will also result in a softer crumb.
-Salt: Just a pinch of salt will help to naturally enhance the flavors in these muffins.
-Lemon zest: To add a subtle tang to each muffins, we’ll use the zest of one lemon. This will make the muffins practically irresistible.
-Eggs: 2 eggs will help to leaven the muffins as they bake and to bind/hold them together so that they don’t crumble apart.
-Sugar: To make these muffins sweet we want to use 2/3 cup of granulated sugar.
-Heavy cream: 2/3 cups of heavy cream will add the moisture needed to bring the batter together as well as adding a nice richness. While milk could be used, heavy cream will give better results.
-Vegetable oil: 1/3 of oil will add the necessary fats needed to help keep the muffins tasting moist and fabulous.
-Blueberries: We need 1 1/3 cups of fresh blueberries (frozen could also be used) to make these muffins complete. For reference, a pint has about 2 cups worth.
Crumble Topping
-Butter: 2 tablespoons of cold butter will help to add the fats needed for the crumb topping to hold together and bake perfectly.
-Flour: We need 2 tablespoons of flour to create the streusel This keeps it softer and less likely to dissolve when baking.
-Powdered sugar: With 2 tablespoons of sugar we can make sure the streusel is sweet and wonderfully crunchy once baked.
How to Make Blueberry Muffins
Preheat your oven to 375 degrees F and spray a muffin pan with nonstick cooking spray or line with paper liners. Set aside.
In a bowl, whisk together the eggs and sugar.
Whisk in the lemon zest, heavy cream, and vegetable oil.
Add in the flour, baking powder, vanilla, cornstarch, and salt.
Fold in the blueberries. Let the batter sit at least 10 minutes before baking. (This helps the muffins to have that nice & high, rounded top!)
Scoop the batter into muffin cups and fill about 2/3 of the way full.
Prepare the crumb topping by mixing the ingredients together until uniformly crumbly.
Spoon the crumble top onto each muffin, dividing between them all. until all tops are covered.
Bake in the oven at 375 degrees F for 15-20 minutes and allow to cool in pan for 5-7 minutes.
Transfer to a cooling rack. Enjoy!
Blueberry Streusel Muffin
Ingredients
- 1 1/2 cups flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 1 pinch salt
- 1 lemon zest
- 2 eggs
- 2/3 cup sugar
- 2/3 cup heavy cream
- 1/3 cup vegetable oil
- 1 1/3 cups blueberries
Crumble Topping
- 2 tablespoons butter cold
- 2 tablespoons flour
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 375°F. Spray a muffin pan with non-stick spray or line with cupcake liners.
- Whisk the eggs and sugar. Add in the lemon zest, heavy cream and vegetable oil. Continue to whisk until smooth.
- Add the flour, baking powder, vanilla, cornstarch and salt.
- Lastly, fold in the blueberries. Let the batter sit at least 10 minutes before baking. (This helps the muffins to have that nice & high, rounded top!) This is a great time to make the crumble!
- Prepare the crumble topping by combining cold butter, flour and powdered sugar. Mix with a fork until mixture is uniformly crumbly.
- Scoop batter to fill each muffin cup about 2/3 full.
- Spoon crumble on top of each muffin, making sure it's completely covered.
- Bake muffins for 15-20 minutes at 375 °F. Let cool in pan for 5-7 minutes. Transfer to a cooling rack. Enjoy!
Nutrition
How long are blueberry muffins good for?
When held in an airtight container at room temperature these muffins can last about 3-5 days and still taste great. I do not recommend placing in the fridge as it doesn’t extend the shelf life much and does help them to dry out faster. Storing in an airtight in freezer is good for up to a few months, just thaw before eating.
Can I use frozen blueberries?
Frozen blueberries can be used but keep in mind a few things. One, the blueberries will not need to be thawed beforehand and two, the blueberries can be storebought frozen variety or blueberries you froze yourself. Both work great!
More blueberry recipes:
- BEST BLUEBERRY MUFFINS {VIDEO}
- LEMON BLUEBERRY QUICK BREAD RECIPE
- GLAZED BLUEBERRY BANANA BARS
- BLUEBERRY POUND CAKE
- EASY BLUEBERRY JAM
- BUTTERY BLUEBERRY CAKE
- BROWN BUTTER BLUEBERRY MUFFINS
- BLUEBERRY CROISSANT FRENCH TOAST BAKE
- BLUEBERRY JELLO SALAD
- BLUEBERRY BUTTERMILK BISCUITS
- BLUEBERRY CREAM COOKIES
- BLUEBERRY SMOOTHIE BOWLS
- BLUEBERRY CHEESECAKE MUFFINS
- LEMON BLUEBERRY MUFFINS
- BLUEBERRY CRUMB BARS
Blueberry Muffins with Crumb topping made better at home than at the bakery! Soft & flavorful blueberry muffins perfectly baked with a buttery crumble on top.
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