These bakery-style blueberry muffins are the perfect combination of moist, fluffy interiors and sweet, crumbly tops. I like making these on slow mornings when the kitchen smells like vanilla and berries. They’re simple, use everyday ingredients, and are great for breakfast, snacks, or freezing for later.
Why You’ll Love This Recipe
I love how easy and reliable this recipe is. The muffins come out soft and full of flavor every time. The crumb topping adds that perfect bakery-style finish without any fuss. I use frozen blueberries because they hold their shape well, and I always make extra to freeze for a quick breakfast option. Whether I’m serving them with eggs or just enjoying one with coffee, they hit the spot every time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
flour – all-purpose, unbleached flour works best for this recipe
sugar – I use cane or coconut sugar (note that coconut sugar will give a slightly brown tint)
salt – I like to use Redmond Real Salt
baking powder – I go for an aluminum-free version when possible
oil – I prefer coconut oil, but any cooking oil or melted butter works
milk – I use whole cow’s milk, but other options are fine too
blueberries – fresh or frozen (I actually like frozen best because they hold up well)
Crumb Topping:
sugar
flour
butter
cinnamon
Directions
I start by preheating the oven to 400°F and either greasing a muffin tin or lining it with muffin liners.
Then, I mix together the flour, sugar, salt, and baking powder in a large bowl. In a separate measuring cup, I add the oil, egg, and just enough milk to fill the cup to the 1-cup line. I mix the wet and dry ingredients together—it’ll be a thick batter. Then I fold in the blueberries gently.
I fill the muffin cups about two-thirds full.
To make the crumb topping, I mix the sugar, flour, cinnamon, and butter with a fork until crumbly. I sprinkle it generously over the muffin batter.
I bake the muffins for 20 to 25 minutes, until a toothpick comes out clean. Then I try to let them cool before removing them from the pan—though I often sneak one warm with a bit of butter.
Servings and Timing
This recipe makes 8 regular-sized muffins. Prep time: 10 minutes Cook time: 20–25 minutes Total time: About 30–35 minutes
Variations
Mini Muffins: I like to make mini versions of these for lunchboxes—just reduce baking time to about 12–14 minutes.
Lemon Blueberry Muffins: I add a teaspoon of lemon zest to the batter for a bright, citrusy flavor.
Whole Wheat Version: I sometimes swap out half the all-purpose flour with whole wheat for a nuttier taste.
Gluten-Free: I’ve had good results using a 1:1 gluten-free flour blend.
Dairy-Free: Use a non-dairy milk like almond or oat, and a plant-based butter for the topping.
Storage/Reheating
Once completely cooled, I store the muffins in an airtight container at room temperature for 3 to 5 days. If I’m not going to finish them that quickly, I freeze them in a zip-top bag. When I want one, I either let it thaw at room temperature or microwave it for 30–45 seconds until warm.
FAQs
How do I prevent blueberries from sinking to the bottom of the muffins?
I toss the blueberries in a little flour before folding them into the batter. This helps them stay evenly distributed.
Can I use frozen blueberries?
Yes, I actually prefer frozen blueberries. I just make sure not to let them thaw before mixing them in so the batter doesn’t turn purple.
How do I know when the muffins are done?
I check by inserting a toothpick into the center. If it comes out clean, they’re ready. They should also be golden brown on top.
Can I double the recipe?
Absolutely. I often double it when I want to stock the freezer or serve a crowd. Just watch the baking time closely if using larger muffin tins.
What’s the best way to get a crumbly topping?
I use cold butter and cut it into the flour, sugar, and cinnamon with a fork until crumbly. Overmixing will make it too soft.
Conclusion
These bakery-style blueberry muffins are a staple in my kitchen. They’re easy, adaptable, and always hit the mark whether I serve them fresh or pull them from the freezer. With a soft, moist center and sweet crumb topping, they’re just the kind of comforting bake I turn to again and again.
