Bakery Style Blueberry Crumb Muffins

These bakery style blueberry crumb muffins will be a new family favorite! Make them for breakfast served warm with butter for spreading. No need to visit the bakery when you can make these at home. 

Blueberry Crumb Muffin Recipe

Some days you just want a muffin. A big ol' blueberry muffin with a buttery, crumbly, cinnamon top...you know the kind. In fact I love this flavor combination so much that I also make it as a Blueberry Muffin Coffee Cake! There is something so comforting about this classic breakfast food.

Ingredients in Blueberry Muffins

I slightly adapted the King Arthur flour "Favorite Blueberry Muffins" recipe and added on my own crumble topping to create this recipe and it's a winner. Here's what you'll need:

• Butter - I usually use unsalted butter for baking but if all you have is salted you can use that and remove the salt from the recipe.
• Sugar - just enough to make them sweet.
• Eggs - This creates structure and stability in your muffins.
• Flour - all purpose flour or white whole wheat will both work in this recipe.
• Baking Powder & Salt - because, baking!
• Milk - I generally bake with whole milk because it gives the most richness.
• Vanilla - use the good stuff, real vanilla extract!
• Blueberries - fresh or frozen will work.
• Cinnamon - for that flavorful topping.

How to Make Blueberry Muffins

1. Preheat & Prep- get your oven preheat and your muffin tins prepped with cupcake liners.
2. Cream & Eggs- get the butter and sugar creamed together and add the eggs one at a time until smooth.
3. Dry Ingredients - whisk together flour, baking powder and salt.
4. Mix the Batter - add the dry into the wet, extract and milk. 
5. Berries - fold in the blueberries. (see my recipe notes on flour!)
6. Fill - fill the muffin cups with batter.
7. Make the Crumb Topping - In a bowl combine flour, sugar, melted butter and cinnamon and mix together with a fork. Top the muffins.
8. Bake - Bake for 25-30 minutes until golden brown!

Possible Variations and Substitutions

• Flour- although the recipe calls for all-purpose white flour, you can also use white whole wheat or even whole wheat. I haven't personally tried Gluten-Free flour mixes but I'm sure that would work as well. The resulting texture and "height" of the muffins might change.
• Sugar - I've only tried these muffins with classic granulated white sugar but a combination of white and light brown sugar might also be good! That would result in a deeper flavor.
• Eggs - No eggs? Egg Allergy? Here is a great resource for Egg Substitutes in Baking. I have not personally tried these substitutes in this recipe.
• Blueberries- this recipe would also be delicious with raspberries or even cherries! No berries, you can always change the recipe up completely by adding in small diced apples. Delish! 
• Crumb Topping - You can definitely leave this off if you want a classic blueberry muffin. You can also sprinkle the batter with just a bit of cinnamon sugar before baking in place of the crumb topping.
• Cupcake Liners - if you don't have paper cupcake liners, you can grease your muffin pan well with non-stick spray and bake without them. 

Trick for Getting Blueberries Not to Sink

One of the best baking tricks for any type of cake, muffin or cupcake is to toss fruit and even chips (like chocolate chips) in a little bit of flour before folding into the batter. This helps them suspend in the batter and prevents them from sinking to the bottom of the pan during baking. 

Like all quick breads, these muffins were even more delicious the next day. Wrap them up tight on a platter covered in plastic wrap and they will be even more moist and delicious on day two. There is a strict day 1 "NO EATING" rule placed on my banana bread and pumpkin bread, and for good reason. They are so much better the next day!

 

More Quick Baking Recipes

• The Best Sour Cream Banana Bread
• Cherry Crumb Muffins
• Chocolate Chip Pumpkin Bread
• Cinnamon Spice Apple Bread
• Chocolate Peanut Butter Banana Bread
• Chocolate Chip Zucchini Bread
• Pumpkin Bread with Maple Butter Icing
• Strawberry Rhubarb Crisp Muffins
• Apple Cinnamon Streusel Muffins

I hope you enjoy these Blueberry Crumb Muffins as much as my family does! They really are best breakfast muffin to make for a sweet weekend treat or brunch. Serve them alongside scrambled eggs and bacon for the perfect meal. If you make this recipe, please leave me a comment letting me know what you think! Happy baking.

 

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