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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. 5 stars
    I made these yesterday and my family loved them! So fluffy and light!! Will be making them again and again… thank you! Do you have any other delicious muffin recipes? I'm new to this and I would love to try the raisin bran ones. Thanks!

    1. Hi Raja,

      I'm so happy that you enjoyed the blueberry muffins, they're my favorites too! Thank you so much for letting me know you liked the recipe. Here are a few of my other favorite muffin recipes and a banana bread recipe that also makes great muffins.
      Banana Oat Pecan Muffins – https://zagleft.com/recipe/banana-oat-pecan-muffins/
      Banana Coconut Muffins – https://zagleft.com/recipe/banana-coconut-muffins/
      Cinnamon Swirl Banana Bread with Streusel Topping – https://zagleft.com/recipe/cinnamon-swirl-banana-bread-with-streusal-topping/

      Hope you enjoy them!

      Joanie

  2. 5 stars
    I made these yesterday, and they were wonderful. I brought a couple over to my parents, and it was quite the compliment to watch my mother’s facial expression, who is, by far a better cook than I am, as she tasted them. The only thing I found, was that I found that the amount of crumb topping seemed like too much, for a dozen muffins. They definitely were the best I’ve ever made, and probably the best I’ve tasted. Thanks for the great recipe.

  3. 5 stars
    These were so good! Made them last night as I had a blueberry muffin craving and they are really great. I had another for breakfast today and they were just as soft as they were yesterday. Will definitely make these again as they were so easy to make and maybe use chocolate chips next time! Thanks for the recipe ?

  4. These were so good! Made them last night as I had a blueberry muffin craving and they are really great. I had another for breakfast today and they were just as soft as they were yesterday. Will definitely make these again as they were so easy to make and maybe use chocolate chips next time! Thanks for the recipe 🙂

  5. 5 stars
    Made these for breakfast and they were really good! My husband took some to work and everyone asked where he bought them! He told them at a fancy bakery in the mall! Lol I can’t wait to make it again when it’s not 104 degrees outside!

  6. 5 stars
    I’ve been searching high and low for a recipe which came close to our local bakery’s muffins and when I saw your recipe I was very excited.
    I made the muffins and not only were they easy but they were AMAZING. I feel no need to go get the bakery muffins after trying this recipe. Thank you SO much!!!

    1. Kellie, I’m so happy you liked the recipe. Thank you for letting me know, you totally made my day! 🙂

  7. 5 stars
    Normally I don’t leave comments for recipes, but I had to this time.
    I made these muffins tonight and they are absolutely awesome! Perfect from the start to finish. The time was right on and did not over bake or under bake.
    I did substitute 3/4 cup of flour for 100% whole wheat pastry organic flour and since I didn’t have any milk I used half and half. Like I said, they are perfect and will be my only recipe to use for when I make blueberry muffins.
    It started out that I wanted to make blueberry cobbler, but my blueberry bush didn’t have enough ripe ones so I found this recipe and decided to try it. I am so glad that I did. And since it wasn’t a cobbler I still used vanilla ice cream alongside the warm muffin. So good!
    Thank you so much for sharing this recipe with us.

    1. Thank you so much for letting me know you enjoyed the recipe. You totally made my day! You’re so lucky to have a blueberry bush that produces blueberries, my blueberries get eaten by the birds so quickly plus, we’ve had so much rain in Houston, nothing is growing the way it should. I bet the muffins were perfect with ice cream. Thanks again for letting me know. Have a great weekend!

  8. These are the best muffins I’ve made in a long time. Everything was exactly to my taste and they looked beautiful. Moist, flavorful, perfectl. I’ve hidden one to have myself on Monday morning! Thank you, thank you!

    1. Sally, I’m so happy you enjoyed the recipe! Thank you for letting me know how they turned out. Have a wonderful week!

  9. 5 stars
    Thank you for the excellent muffin recipe. You are so right, the only muffin recipe I need.