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Bakery Style Blueberry Muffins with Crumb Topping - ZagLeft
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5 from 13 votes

Bakery Style Blueberry Muffins with Crumb Topping

Big, bakery style Blueberry Muffins with a buttery crumb topping and loaded with juicy blueberries. The only blueberry muffin recipe you need!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Muffins
Cuisine: Breakfast, Muffins
Keyword: blueberry muffins, breakfast
Servings: 15 muffins
Author: Joanie Zisk


  • 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


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


  • 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.
  • In a medium bowl, combine the flour with the brown sugar, cinnamon and nutmeg. Stir in the melted butter.