Irresistibly Fluffy Blueberry Muffins with Crumble Topping

There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These irresistibly fluffy blueberry muffins with a buttery crumble topping are the perfect way to start your day or enjoy as a sweet afternoon treat. Bursting with juicy blueberries and topped with a golden, crispy streusel, these muffins are sure to become a family favorite.

If you love bakery-style muffins, you’ll adore this recipe. It’s simple, foolproof, and delivers muffins that are tall, moist, and incredibly fluffy. For more blueberry muffin inspiration, check out our Easy 30-Minute Bakery Blueberry Muffins or our Bakery Style Blueberry Streusel Muffins.

Ingredients

For the Muffins:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries

For the Crumble Topping:

• 1/4 cup all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, cubed

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.

2. Make the Crumble Topping

In a small bowl, combine the flour, rolled oats, brown sugar, and cinnamon. Add the cold cubed butter and use your fingers or a fork to mix until the mixture resembles coarse crumbs. Set aside.

3. Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

4. Combine the Wet Ingredients

In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.

5. Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

6. Fold in Blueberries

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

7. Fill the Muffin Tin

Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the crumble topping generously over each muffin.

8. Bake

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. Cool and Serve

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Expert Tips

• Use Fresh Blueberries: Fresh blueberries work best, but if they’re out of season, frozen blueberries can be used. Do not thaw them before adding to the batter.
• Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
• Avoid Overmixing: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
• Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

FAQ

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Toss them in a bit of flour before folding them into the batter to prevent them from sinking.

How do I make these muffins extra fluffy?

Ensure your baking powder and baking soda are fresh. Also, avoid overmixing the batter to keep the muffins light and airy.

Can I add other fruits?

Absolutely! Try substituting blueberries with raspberries, blackberries, or diced strawberries for a different flavor.

For more delicious muffin recipes, don’t miss our Deluxe Blueberry Cream Cheese Muffins or our Easy Moist Lemon Blueberry Muffins.

Irresistibly Fluffy Blueberry Muffins with Crumble Topping

These irresistibly fluffy blueberry muffins with a buttery crumble topping are perfect for breakfast or a sweet afternoon treat. Bursting with juicy blueberries and topped with a golden, crispy streusel, they are sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Calories: 220

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1/4 cup all-purpose flour (for crumble topping)
• 1/4 cup rolled oats (for crumble topping)
• 1/4 cup brown sugar (for crumble topping)
• 1/4 teaspoon ground cinnamon (for crumble topping)
• 1/4 cup cold unsalted butter, cubed (for crumble topping)

Method

 

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
2. In a small bowl, combine the flour, rolled oats, brown sugar, and cinnamon. Add the cold cubed butter and mix until the mixture resembles coarse crumbs. Set aside.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
6. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the crumble topping generously over each muffin.
8. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use fresh blueberries for best results, but frozen can be used if out of season. Avoid overmixing the batter to keep muffins light and airy. Store in an airtight container for up to 3 days or freeze for up to 3 months.