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!
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.
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 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.
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.
Then bake for about 25-27 minutes until the muffins test clean with a toothpick.
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
- 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
- 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.
- 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.
Be sure to PIN THIS POST to save for later!