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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.

Table of Contents

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

By: Joanie Zisk
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 15 muffins
Bakery Style Blueberry Muffins with Crumb Topping - ZagLeft
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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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4.78 from 18 votes (5 ratings without comment)

62 Comments

  1. Just baked these and they are ridiculously good!! I left out the nutmeg (not a fan) but added a touch more cinammon and they came out perfect!!!

    1. I’m so glad you liked them, Patti. Thank you so much for letting me know, you made my day 🙂

  2. 5 stars
    Just made these! Yummy! This will be my go-to recipe for blueberry muffins from now on! Thank you for sharing!

    1. Thank you so much for letting me know you liked the recipe! You totally made my day – have a great weekend!

  5. The crumb topping is essential for blueberry muffins, right? LOVE the look of these!! Thanks for sharing! xx

  6. OMG… Everything looks so yummy. My mouth is literally watering. Thanks for much for sharing your experience.

  7. Such an amazing looking muffin! Muffins are one of my fav treats and I’m happy to have found this recipe! Thank you for sharing!

  8. I feel like ALL muffins have a crumbly topping! That’s the best part! These look delicious!

  9. I LOVE blueberry muffins, and these look amazing! I love that your blueberries didn’t sink in the batter. I have had that happen to me in the past.

  10. These blueberry muffins are the perfect way to start off the school year. My boys start tomorrow. They love blueberries and these would go perfect with a big glass of cold milk.