Bakery-Style Blueberry Crumb Muffins
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup milk
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1 tablespoon flour (to coat berries)
Crumb Topping (Streusel)
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup melted butter
- ½ teaspoon cinnamon (optional)
Mix until crumbly and sandy.
Instructions
- Preheat oven to 375°F (190°C)
- Line a muffin tin with paper liners.
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, whisk eggs, milk, oil (or butter), and vanilla.
- Pour wet ingredients into dry ingredients and mix gently — do not overmix.
- Toss blueberries with 1 tablespoon flour, then fold into batter.
- Fill muffin cups about ¾ full.
- Sprinkle crumb topping generously on top.
- Bake for 20–25 minutes, until golden and a toothpick comes out clean.
- Cool on a rack before serving.
Bakery Tips
- For tall muffin tops: start baking at 425°F for 5 minutes, then lower to 375°F
- Room-temperature ingredients give fluffier muffins
- Add lemon zest for extra flavor
- Sprinkle powdered sugar after cooling for a professional finish
Storage
- Room temperature: 2 days
- Fridge: 5 days
- Freezer: up to 2 months