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Bakery Style Blueberry Muffins with Crunchy Crumble Topping

A close-up, cross-section view of a moist blueberry muffin with crumble topping, revealing juicy blueberries inside.
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Make moist, fluffy blueberry muffins from scratch topped with a crisp, buttery streusel topping for a perfect textural contrast.

Ingredients

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  • Muffin Dry Ingredients: 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Crumble Topping Ingredients: 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • Muffin Wet Ingredients: 1 large egg, room temperature
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (do not thaw)
  • Crumble Topping Instructions: 1. Combine flour, brown sugar, granulated sugar, and cinnamon in a small bowl. 2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator.

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the muffin dry ingredients: flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Gently toss the blueberries with 1 tablespoon of flour to prevent them from sinking during baking. Fold the coated blueberries into the batter.
  6. Fill the muffin cups about two-thirds full with batter.
  7. Remove the chilled crumble topping from the refrigerator and sprinkle a generous amount over the top of each muffin cup.
  8. Bake at 400 degrees Fahrenheit for 5 minutes. Then, reduce the oven temperature to 375 degrees Fahrenheit and continue baking for another 15 to 18 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Tossing the blueberries with flour coats them lightly, helping them stay suspended in the batter as the muffins bake.
  • For the best crumble texture, make sure your butter is very cold when mixing the topping ingredients.
  • Reducing the oven temperature after the initial 5 minutes helps the muffins rise fully before the topping browns too much.

Nutrition

Find it online: https://hearthbite.com/blueberry-muffins-with-crumble-topping/