Blueberry Muffins with Crumble Topping (Bakery Style)

Bake soft, fluffy blueberry muffins with a buttery crumble topping. When fresh blueberries are plump and sweet, this is the recipe you want to reach for. These muffins are incredibly simple, delightfully cozy, and topped with a buttery, golden crunch that feels like a special treat. They are the perfect addition to a quiet porch breakfast or a weekend picnic.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: afterschool snack, bakery recipe, breakfast recipe, brunch recipe, easy recipe, fruit recipe, muffin recipe, sweet snack

Servings: Servings

Calories: 251kcal

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Kitchen Essentials

Muffin Tin

Measuring Cups

Ingredients

For the Muffins

1 Large Egg
½ Cup Milk
¼ Cup Avocado Oil or another neutral oil
1¾ Cups All-Purpose Flour
½ Cup Granulated Sugar
2 Teaspoons Baking Powder
½ Teaspoon Salt
¼ Teaspoon Ground Cinnamon
1½ Cups Blueberries fresh or frozen (do not thaw frozen berries)

For the Crumble Topping

⅓ Cup Granulated Sugar
¼ Cup All-Purpose Flour
2 Tablespoons Unsalted Butter

Instructions

How to Make Blueberry Muffins with Crumble Topping

Preheat your oven to 400°F. Line a standard muffin pan with paper liners or lightly grease each cup.
In a small bowl, whisk together the egg, milk, and oil until well combined.
1 Large Egg, ½ Cup Milk, ¼ Cup Avocado Oil
In a larger bowl, stir together the flour, sugar, baking powder, salt, and cinnamon.
1¾ Cups All-Purpose Flour, ½ Cup Granulated Sugar, 2 Teaspoons Baking Powder, ½ Teaspoon Salt, ¼ Teaspoon Ground Cinnamon
Pour the wet ingredients into the dry ingredients. Stir gently just until the flour disappears. The batter should still be slightly lumpy. Overmixing can make muffins tough instead of tender.
Fold in the blueberries. If using frozen berries, add them straight from the freezer without thawing to help prevent the batter from turning purple.
1½ Cups Blueberries
Divide the batter between the prepared muffin cups. Fill all 12 cups for standard muffins. Fill only 10 cups for large bakery-style muffins with tall domes.
Allow the batter to rest while preparing the topping.

Make the Crumble Topping

In a small bowl, combine the sugar, flour, and softened butter. Use a fork or your fingertips to work the butter into the dry ingredients until coarse crumbs form.
⅓ Cup Granulated Sugar, ¼ Cup All-Purpose Flour, 2 Tablespoons Unsalted Butter
Sprinkle generously over each muffin.
Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
Serve warm or completely cooled.

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Notes

Tips for Perfect Muffins

Do not overmix the batter. A few lumps are perfectly fine.
Fresh blueberries tend to hold their shape best, but frozen berries work wonderfully year-round.
If using frozen berries, expect the baking time to increase by 2 to 3 minutes.
Letting the batter rest for 5 to 10 minutes before baking often produces taller muffin tops.
Sprinkle a little coarse sugar over the streusel before baking for an extra bakery-style sparkle and crunch.

Nutrition