Bakery Style Blueberry Muffins with Crumb Topping
These homemade blueberry crumble muffins are soft, super moist, and packed with blueberry flavor in every bite. Made with buttermilk and frozen blueberries, they’re topped with a crunchy crumb topping and finished with a sweet vanilla glaze. Ready in under 45 minutes and easy to make, this blueberry muffin recipe yields a perfect baker’s dozen! Ideal for weekend baking or weekday snacking!
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.
- In a separate bowl, whisk together the buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla.
- 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.
- Make the crumb by combining the flour, sugar, and melted butter until crumbly.
- 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!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Store leftover muffins in an airtight container with a paper towel or piece of bread to absorb excess moisture.
Freezing: Baked muffins can be wrapped individually in plastic wrap and frozen in an airtight container for up to 1 month!
