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Blueberry muffin recipe that delivers big, Bakery Style Blueberry Muffins you crave. Loaded with juicy blueberry and topped with a buttery crumb topping. This is the only blueberry muffin recipe you need!

 Six Blueberry Muffins with a buttery crumb topping in a muffin pan

Do you have a favorite type of muffin? My absolute favorite is a blueberry muffin.

They’re hard for me to resist, especially when I’m waiting in line for my coffee at our local coffee shop down the street. An almond milk cappuccino and a plump, berry-filled muffin could easily be my breakfast every single day of the week.

I call these blueberry muffins “bakery style” because they’re oversized. They’re the kind of muffins you see in a bakery display case.

Why This Recipe Works

  • These are so easy to make! With a few pantry staples and a handful of blueberries, this big bakery-style muffin can be enjoyed in just 30 minutes!
  • Big and bold, these blueberry muffins are quick to make and are delightfully buttery.
  • They’re light and perfectly sweet with a delicate, moist crumb topping.

Ingredients

See recipe box below for ingredient amounts and full recipe instructions.

  • Flour
  • Baking Powder
  • Salt
  • Sugar
  • Eggs
  • Canola Oil
  • Milk
  • Vanilla
  • Blueberries
  • Brown Sugar
  • Cinnamon and Nutmeg
  • Butter

How to Make This Recipe

  1. Whisk flour, baking powder, and salt in a medium-sized bowl.
  2. In a large bowl, combine the sugar, eggs, and canola oil and mix until well blended. Beat in the milk and vanilla.
  3. Add the flour mixture to the egg mixture. Stir until batter is smooth. Gently fold in the blueberries.
  4. Spoon the batter into the lined muffin cups, filling them about three-quarters full. Spoon the crumb topping on top of each one.
  5. Bake for 30 minutes, or until the muffins are golden and a toothpick inserted in the center comes out dry.
  6. Cool on a rack for 10 minutes before serving.
A Blueberry Muffin in half on a plate with a muffin tray on a cooling rack in the background

Expert Tips

  • Do not overmix the batter. If you mix the batter too much, it can create a very dense muffin. Stir only until the flour has disappeared and don’t worry about leaving lumps. Lumps are okay.
  • The trick to making the perfect crumb topping is to make sure to mix the melted butter and the dry ingredients together well, leaving no dry ingredients in the bottom of the bowl.
  • Be careful not to overbake your muffins. Overbaking will result in a dry muffin with a very dark surface. Bake the muffin just until a skewer or the tip of a sharp knife inserted in the center comes out clean, or with just a few crumbs.

Frequently Asked Questions

Can I Use Frozen Blueberries in This Blueberry Muffin Recipe? 

One of the many reasons I love this muffin recipe is that you can use either fresh or frozen and thawed blueberries. I love a good blueberry muffin any time of the year and hate to wait until blueberries are in season. With this simple recipe, if you’ve got frozen berries, you can enjoy a blueberry muffin any time the craving hits.

Can I Freeze Muffins? 

If you would like to freeze blueberry muffins, wrap them individually in plastic wrap and place them in a ziptop bag and place in the freezer. They will last for up to 2 months.

Other Blueberry Recipes

If you have any blueberries leftover from this blueberry muffin recipe you might like to consider using them in any of these single serving and small batch recipes:

If you’re looking for a Blueberry Muffin for One, you can find that recipe as well as many other single serving recipes by visiting our One Dish Kitchen site

Enjoy!


Bakery Style Blueberry Muffins with Crumb Topping

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 15 muffins
Big, bakery style Blueberry Muffins with a buttery crumb topping and loaded with juicy blueberries. The only blueberry muffin recipe you need!

Ingredients 

  • 1 3/4 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup canola oil
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 1 1/2 cups blueberries

CRUMB TOPPING

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 6 tablespoons butter , melted

Instructions 

  • Preheat the oven to 375 degrees F.
  • Line muffin cups with paper or foil liners or spray muffin tins with cooking spray.
  • In a medium bowl, whisk the flour with the baking powder and salt.
  • In a large bowl, combine the sugar, eggs and canola oil and mix until well blended. Beat in the milk and vanilla.
  • Add the flour mixture to the egg mixture and stir until batter is smooth. Gently fold in the blueberries.
  • Spoon the batter into the muffin cups, filling them about three-quarters full. Spoon the crumb topping on top of each one and bake for 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out dry.
  • Cool on a rack for 10 minutes before serving.
  • TO MAKE THE CRUMB TOPPING
  • In a medium bowl, combine the flour with the brown sugar, cinnamon and nutmeg. Stir in the melted butter.
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Hi, I’m Joanie and welcome to ZagLeft where we share favorite recipes as well as exciting travel experiences that we’ve enjoyed while always trying to take the road less traveled.

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62 Comments

  1. My favorite part of the muffin is right there in that big, gorgeous muffin top! Yummmm! Pinning this!

  2. Aww! So bittersweet 🙂 These muffins looks fabulous, by the way! The topping is perfect!

  3. crumb topping is the best, I usually make more than I need so each muffin has A LOT. 😉 I saw so many kids going back to school today, and even last week – so early! I played tennis in high school, one of my favorite things about it!

    1. Tennis is such a great sport and it’s something she can enjoy as she gets older too, Colleen loves it. Thanks, Kristina.

  4. Those are gorgeous Joanie! this type of recipe has been on my dairy-free to-do list for ages! I have a “bad” habit of trying to make muffins as healthy as possible, so I’ll start with a bakery-style recipe and end up with hippie muffins 🙂

    1. Thank you, Alisa. I would love to try your dairy-free blueberry muffins, I’ll have to keep an eye out for them.

  5. I hope the day went well for you guys! Ours started school last week and I kind of get that feeling with each new year! Love these muffins and that crumb top!

    1. Thank you, Nancy. The day went well and my daughter felt great about today. Hope you guys have a great school year, as well.

  6. 5 stars
    These muffins look to die for! Definitely will be saving this recipe for later! Good luck with your youngest in high school too!

  7. One of my favorite weekend baking recipes is muffins…but nothing beats a fabulous blueberry muffin like this with that gorgeous crumb topping!!

  8. Isn’t it nice to take a break?! I don’t even have kids but took myself a really long break. 🙂

    And these muffins look fantastic! Especially the topping.

    I hope Colleen has a great first day today!

    1. Thanks, Erin. Breaks really are wonderful, I’m glad you were able to take some time off too 🙂