Skip the bakery line and enjoy these homemade Bakery Style Blueberry Muffins right at home! Fluffy muffins packed with juicy blueberries and topped with a sweet crumble.
These Bakery Style Blueberry Muffins are bursting with juicy blueberries and topped with a sweet crumble that make them hard to resist. They have a thick batter, generous blueberry filling, tender interior, and oversized layer of cinnamon crumble just like a bakery muffin would. Their soft, tender crumb makes every bite a treat, especially when served warm with a little butter.
Blueberry muffins are my kids favorite! They will truly eat them in any form. For other blueberry muffin recipes you have to check out my Blueberry Muffins, Whole Wheat Blueberry Muffins, and my Blueberry Crumble Muffins.
Table of Contents
Why You’ll Love These Bakery Style Blueberry Muffins
- The crumble on top is truly the star of the show and for these muffins I wanted to ensure there is a generous amount on top so you can enjoy it with every bite!
- This recipe is simple and has basic pantry ingredients you likely already have.
- By using oil instead of butter in this recipe it allows the muffins to stay tender as they cool instead of firming up.
Recipe Ingredients
Fresh Blueberries – Fresh blueberries are the best option and burst in your mouth with every bite!
Cinnamon – Added into the crumble topping for a warm sweet overall taste.
For a full list of ingredients and amounts see the recipe card below.
How to Make Bakery Style Blueberry Muffins
Step 1: Preheat your oven to 400 degrees Fahrenheit and line a muffin tin with paper liners.
Step 2: Make the crumble. In a medium sized bowl whisk together the sugar, flour, and cinnamon.
Step 3: Next, add in the slightly softened butter and mix until all the ingredients form a packed sand like consistency. Set aside.
Step 4: In a large bowl, whisk together the all-purpose flour, sugar, baking powder and salt.
Step 5: In a large mixing bowl add the vegetable oil, eggs, and milk and whisk together until combined.
Step 6: Add the flour mixture into the wet ingredients and mix until a batter has formed. Note: the batter will be thick.
Step 7: Lightly flour the blueberries and gently fold them into the muffin batter. Try to not burst any blueberries if possible.
Step 8: Fill the muffin pan ¾ of the way full with the muffin batter.
Step 9: Sprinkle the tops of the muffins with the crumble. Be sure to press it into the batter so it doesn’t fall off when baking.
Step 10: Bake in the preheated oven for 20-25 minutes until a toothpick comes out clean then serve and enjoy!
Expert Tips
Don’t Skip Flouring the Blueberries – If you don’t flour the blueberries before adding them to the batter you could risk them all falling to the bottom of the muffins so be sure not to skip this step!
Use all the Crumble – It might seem like a lot but it’s truly the best part! Pack the crumble on top of the muffin batter.
FAQs
If you are wanting to add more flavor some things I would recommend would be extra blueberries, lemon zest, or even ½ a teaspoon of almond extract.
Yes. You don’t have to add the crumble if you prefer not to.
Storage Information
You can store any leftovers of these homemade muffins in an airtight container at room temperature for 2-3 days. You can also store these muffins in your refrigerator for 5 days. For longer storage you can freeze these muffins in a freezer safe bag for up to 3 months.
To reheat, thaw overnight in the fridge and either eat them cool or you can microwave for a few seconds until everything has warmed through.
More Muffin Recipes To Love
Bakery Style Blueberry Muffins Recipe
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Ingredients
For the Muffins
- 3 cups all purpose flour
- 1 ½ cups granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- ⅔ cup vegetable oil
- 2 eggs
- ⅔ cup whole milk
- 2 cups fresh blueberries
For the Crumble
- 1 cup granulated sugar
- ⅔ cup all purpose flour
- ½ cup butter - slightly softened and cubed
- 1 Tbsp ground cinnamon
Instructions
- Preheat your oven to 400 degrees Fahrenheit and line a muffin tin with paper liners.
- Make the crumble. In a medium sized bowl whisk together the sugar, flour, and cinnamon.
- Next, add in the slightly softened butter and mix until all the ingredients form a packed sand like consistency. Set aside.
- In a medium bowl, whisk together the all-purpose flour, sugar, baking powder and salt.
- In a large bowl add the oil, eggs, and milk and whisk together until combined.
- Add the dry ingredients into the wet and mix until a batter has formed. Note: the batter will be thick.
- Lightly flour the blueberries and gently fold them into the muffin batter. Try to not burst any blueberries if possible.
- Fill the muffin liners ¾ of the way full with the muffin batter.
- Fill the rest of the muffin liner with the crumble. Be sure to press it into the batter so it doesn’t fall off when baking.
- Bake in the preheated oven for 20-25 minutes until a toothpick comes out clean then serve and enjoy!
