Blueberry Crumb Muffins

Sharing is caring!

These blueberry crumb muffins taste like they came straight from a bakery! A tender muffin bursting with fresh fruit and and a thick crumb topping, this recipe is a keeper!

a hand holding a blueberry crumb muffin up with a muffin tin filled with them in the background

Would you just look at that crumb coating on that gorgeous muffin?!

It looks like it came straight out of a bakery! And luckily, it tastes like it too!

After years of trial and error, this is my favorite blueberry muffin recipe, and while you can leave off the streusel crumb topping, why would you??

It is so good and is really what takes this muffin recipe over the top.

a white plate with a blueberry crumb muffin cut in half and smeared with melted butter

Bakery Style Blueberry Crumb Muffins

The first thing I do is rinse my fresh blueberries and then lay them out on a paper towel so they have time to dry.

Then preheat your oven to 375 degrees and prepare your muffin tin. You can either grease each of the cavities in the muffin tin or line them with muffin tin

Then using the large bowl of a stand mixer, beat your softened butter, sugar and salt until light and fluffy. You can’t really overmix at this stage, but you can undermix, so make sure it’s light and fluffy before you move on to the next step.

Then add your eggs one at a time. I add one egg then turn the mixer on for about 30 seconds before adding the next egg.

In a small bowl, mix your flour together with your baking powder. Then you’re going to add this alternating with your buttermilk.

So add about 1/3 of your flour mixture and stir gently. Then add 1/3 of your buttermilk and mix till combined. Continue alternating like this until your flour and buttermilk are both gone.

Then take about 1/4 cup of flour and mix it with your blueberries. This will help the blueberries “float” in the batter so they don’t all sink to the bottom.

Once you’ve tossed the blueberries with the flour, add it to the batter and fold it in until well combined and no streaks of flour remain.

Then evenly spread the batter between the muffin tin cavities.

blueberry muffin batter in a muffin tin

Streusel Topping Recipe

This streusel or crumb topping recipe is one I use on lots of different baked goods! It never fails and takes nearly any baked good up a few notches.

All you need for a basic crumb topping is brown sugar, flour and butter. It’s crazy that something that simple could be so good!

In a small bowl, mix your brown sugar and flour together. Then cut in the cold butter using a fork until you get coarse crumbs.

Sprinkle evenly over the muffin batter.

muffin tin filled with blueberry muffin batter and topped with a streusel crumb

Then bake for about 25-27 minutes until the muffins test clean with a toothpick.

Buttermilk Substitution

It’s incredibly easy to just make your own buttermilk rather than buy an entire container for one recipe.

Using a one cup measuring cup, add 1 tablespoon of lemon juice. Then fill the remainder of the cup with milk and stir gently. Let sit for about 5 minutes before you use in the recipe. It may look curdled but that just means you did it correctly!

If you don’t have lemon juice, you can follow the same procedure using white vinegar.

For this particular recipe, you only need 1/2 cup of buttermilk. So you would add 1/2 tablespoon of lemon juice to a half cup measuring glass and then fill the remainder with milk.

blueberry crumb muffins still in the muffin tin

blueberry crumb muffins still in the muffin tin
Print Recipe
0 from 0 votes

Blueberry Crumb Muffins

These blueberry crumb muffins taste like they came straight from a bakery! A tender muffin bursting with fresh fruit and and a thick crumb topping, this recipe is a keeper!
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry crumb muffins
Servings: 12
Calories: 317kcal
Author: The Endless Appetite



  • 1/2 cup Butter softened
  • 1 1/4 cup Sugar
  • 1/2 tsp Salt
  • 2 Eggs large
  • 2 cups Flour divided
  • 2 tsp Baking Powder
  • 1/2 cup Buttermilk
  • 1 cup Blueberries

Crumb Topping

  • 2/3 cup Brown Sugar
  • 2 Tbsp Flour
  • 2 Tbsp Butter


  • Preheat oven to 375 degrees. Spray a 12-cavity muffin tin with nonstick cooking spray or line with paper liners.


  • In a large bowl, cream butter, sugar and salt until light and fluffy. Then add eggs, one at a time, beating well after each one.
  • In a small bowl, mix 1 3/4 cup flour and baking powder. Then add flour mixture to the batter, alternating with the buttermilk.
  • Toss blueberries with remaining 1/4 cup of flour. Add to muffin batter and fold in until no flour streaks remain.
  • Divide batter between muffin tin.

Crumb Topping

  • In a small bowl, mix brown sugar and flour. Cut in butter using a fork until coarse crumbs form.
  • Sprinkle evenly over muffin batter.
  • Bake for 25-27 minutes until it tests done with a toothpick.


Calories: 317kcal | Carbohydrates: 52g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 207mg | Potassium: 156mg | Fiber: 1g | Sugar: 34g | Vitamin A: 358IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

Be sure to PIN THIS POST to save for later!

pinterest image for blueberry crumb muffins

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.