Bakery Style Blueberry Crumb Muffins

There’s something comforting about a quiet Saturday morning and the smell of fresh muffins baking in the kitchen. These bakery style blueberry crumb muffins are soft, buttery, and filled with bursts of blueberry in every bite — the kind of recipe that feels slow, simple, and worth lingering over.

Ingredients

For the Muffins

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• ½ cup unsalted butter, melted
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries

For the Crumb Topping

• ½ cup brown sugar
• ⅓ cup all-purpose flour
• 1 tsp cinnamon
• ¼ cup cold unsalted butter, cubed

Instructions

1. Preheat oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, melted butter, buttermilk, and vanilla.
4. Pour wet ingredients into dry ingredients and gently mix until just combined. Fold in blueberries carefully.
5. For the crumb topping, combine brown sugar, flour, and cinnamon in a small bowl. Cut in cold butter using a fork until crumbly.
6. Fill muffin cups nearly to the top. Generously sprinkle crumb topping over each muffin.
7. Bake for 20–24 minutes or until tops are golden and a toothpick comes out mostly clean.
8. Let cool slightly before serving warm.

Notes

• Toss blueberries in a teaspoon of flour before folding into batter to help prevent sinking.
• These are best served warm with coffee or tea.
• Store covered at room temperature for up to 2 days.
• For a slightly healthier version, you can substitute einkorn flour for all-purpose flour and use monk fruit sweetener in place of granulated sugar. Keep in mind this may slightly change the texture and sweetness of the muffins.
• Greek yogurt can also be substituted for part of the butter to create a lighter muffin while still keeping them soft and moist.