Blueberry Muffins with Crumble Topping (Bakery-Style)

A batch of homemade blueberry muffins with crumbly streusel topping sits on a black wire cooling rack. The muffins are in colorful paper liners and appear freshly baked.

5 from 2 votes

Blueberry Muffins with Crumble Topping (Bakery-Style)

Bakery-style Blueberry Muffins with a buttery crumble topping - moist, easy to make, and perfect for breakfast or a sweet snack with coffee.

Prep Time15

Total Time40

Course: Breakfast, Dessert

Cuisine: American

Keyword: blueberry muffins

Servings: yields

Calories: 265kcal

Equipment

Ingredients

For the muffins:

1¾ cups All-purpose flour
½ teaspoon Baking soda
2 teaspoons Baking powder
¼ teaspoon Salt
¾ cup Sugar
2 Eggs
½ cup Buttermilk or milk
⅓ cup Oil
1 teaspoon Vanilla extract
Lemon zest
1 cup Blueberries fresh or frozen

For the crumble:

½ cup Sugar
⅓ cup Flour
3 tablespoons Butter cold
½ teaspoon Cinnamon optional

US Customary - Metric

Instructions

Prepare the Muffin Batter: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix the wet ingredients: In another bowl, whisk the eggs and sugar until pale and slightly frothy. Add the buttermilk, oil, vanilla, and lemon zest. Mix well.
Combine: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Fold in the blueberries carefully—do not overmix.
Scoop the batter into the prepared muffin cups, filling each about ¾ full.
Make the crumble: In a small bowl, combine sugar, flour, and cinnamon (if using). Add the cold butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs. Sprinkle the crumble evenly over each muffin.
Bake: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Video

Notes

Watch the Video Recipe – For a better understanding of the recipe, I recommend watching the step-by-step video tutorial. It will guide you through the mixing and baking process to help you achieve the best results.
Check the FAQs – If you have any questions about ingredient substitutions, cooking methods, or storage tips, be sure to check the FAQs section located under the recipe card.
Make-Ahead & Storage Tips – To store blueberry muffins, let them cool completely first. Keep them at room temperature in an airtight container for up to 2 days, refrigerate for up to 1 week, or freeze (individually wrapped) for up to 3 months. To serve, bring to room temperature or microwave 10–15 seconds if chilled, 20–30 seconds if frozen.
Avoid overmixing – When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can result in dense and tough muffins. Stir the ingredients just until they are combined, leaving some lumps. This will ensure a tender and moist texture.
Add lemon zest for a burst of freshness – Lemon zest adds a bright and refreshing flavor to the blueberry muffins. Grate the zest of a lemon directly into the batter, taking care to avoid grating the bitter white pith.
Don't skip the crumble topping – Although this is an optional step, The crumble topping adds a delightful crunchy texture and extra flavor to the muffins. Ensure that the butter for the crumble is cold and cut it into small pieces before incorporating it into the mixture. Use your fingertips or a pastry cutter to gently blend the ingredients until a crumbly texture is achieved.
Allow muffins to cool before removing from the tin – Let the muffins cool in the tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to set and prevents them from falling apart.

Nutrition