You all loved my bakery-style blueberry muffins, and honestly, same. So when the requests for a crumb-topped version started pouring in, I got to work. These blueberry muffins with crumb topping are the best: super moist and tender with a buttery, crunchy crumb topping and a sweet vanilla glaze that takes them over the top.
They’re made with buttermilk, bursting with blueberry flavor, and super easy to make, no mixer required. The recipe makes a baker’s dozen (yep, 13 muffins!), and I used frozen blueberries, but fresh works great too.
Just like the original, this blueberry muffin recipe tastes like it’s straight from a bakery case… only it’s homemade!
If you love baking with blueberries, my blueberry pie lattice bars hit the same sweet spot. They have jammy, baked-in blueberry richness like these muffins but are layered between buttery pie crust!
How to Make Them
1
Combine the dry ingredients. Stir all the dry ingredients in a bowl. This helps everything mix evenly once you add the wet ingredients.
2
Whisk the wet ingredients in their own bowl until blended. Make sure they’re all at room temperature for the smoothest batter.
3
Whisk the flour mixture into the wet ingredients. Stop when it’s almost combined, but some flour streaks remain. This will keep you from overmixing the batter!
4
Fold in the blueberries. Don’t defrost them! Throw them in frozen, and fold them in gently with a rubber spatula until they’re evenly distributed. Then set the batter aside for 10 minutes.
If that crumbly top has you hooked (same here), you’ve got to check out my crumb-topped wild blueberry scones. They’ve got that same buttery crumble situation, but baked into soft, tender wedges that look like they came straight from the bakery case.
5
Make the crumb topping. Mix up the crumb topping until it’s crumbly.
6
Scoop the blueberry muffin batter into a lined muffin pan and top with the crumble. I like to bake mine in two batches; this ensures the muffins get enough heat and helps them get a taller muffin top.
7
Bake the blueberry muffins. You’ll know they’re done baking when the tops are set, there is no wet batter, and the edges are golden brown.
8
Drizzle the crumb tops with vanilla glaze and enjoy! It’s optional but highly recommended for that sweet, bakery-style finish.
I love making these muffins when I’m craving something not super sweet. But when I’m in the mood for something more indulgent, I turn to my two cozy favorites: my blueberry crumble cake with a golden, crisp topping, and my cinnamon streusel blueberry coffee cake that tastes like it came straight from a bakery case!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Bakery Style Blueberry Muffins with Crumb Topping
Ingredients
For the Muffin Batter
- 3 cups all-purpose flour, *See notes below for measuring*
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/4 cups buttermilk, room temperature
- 1 1/4 cup granulated sugar
- 1/2 cup salted European butter, melted
- 2 large whole eggs, room temperature
- 1/3 cup sour cream, room temperature
- 1/3 cup vegetable oil
- 1 tablespoon vanilla bean paste
- 2 cups frozen blueberries
For the Crumb Topping
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 4 tablespoons salted European butter (like Kerrygold), melted and cooled slightly
For the Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon whole milk
- 1 teaspoon vanilla bean paste or extract
Instructions
- Preheat the oven to 400°F. Line a 12-cup muffin pan with six liners.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.3 cups (390 g) all-purpose flour, 2 1/2 teaspoons (11 g) baking powder, 1/2 teaspoon (3 g) baking soda, 1/2 teaspoon (2 g) fine sea salt
- In a separate bowl, whisk together the buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla.1 1/4 cups (300 g) buttermilk, 1 1/4 cup (250 g) granulated sugar, 1/2 cup (113 g) salted European butter, 2 (111 g) large whole eggs, 1/3 cup (77 g) sour cream, 1/3 cup (65 g) vegetable oil, 1 tablespoon (8 g) vanilla bean paste
- Pour the wet ingredients into the dry ingredients and whisk until almost combined.
- Then, gently fold in the frozen blueberries. Set the batter aside for 10 minutes. Meanwhile, make the crumble topping.2 cups (225 g) frozen blueberries
- Make the crumb by combining the flour, sugar, and melted butter until crumbly.1/2 cup (65 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 4 tablespoons (56 g) salted European butter (like Kerrygold)
- Scoop the batter into the muffin liners, overfilling them so the batter sits slightly higher than the liner. Top with a generous amount of the crumble. The rest of the batter and crumb topping is okay to leave at room temperature while the first batch bakes!
- Bake for 10 minutes, then without opening the oven door, decrease the heat to 350°F and continue baking for 10-15 minutes longer. You’ll know they’re done when the edges are golden brown and the tops are no longer sticky with wet batter. The tops will still feel slightly soft to the touch; this is key to a super moist texture!
- Let the pan cool on a wire rack for 5-8 minutes before removing them from the pan. Let them cool completely on the wire rack.
- Once the pan is cool, reline it with liners and bake the rest of the muffin batter. Don’t forget to increase the oven temperature again before baking!
- Once cooled, whisk together the powdered sugar, cream, milk, and vanilla, adding more milk if needed until the glaze is thin enough to drizzle over the tops of the muffins. Enjoy!1 cup (120 g) powdered sugar, 2 tablespoons (30 g) heavy cream, 1 tablespoon (15 g) whole milk, 1 teaspoon (4 g) vanilla bean paste or extract
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
