📖 Description
These moist blueberry muffins with crumb topping are soft, tender, and bursting with juicy blueberries. The golden buttery streusel topping adds a sweet crunch that makes them taste like gourmet café pastries. Perfect for breakfast meal prep, brunch recipes, or even a profitable home bakery business idea.
They bake tall with domed tops, thanks to high-heat baking at the start — the secret to that professional bakery look.
🛒 Ingredients (Makes 12 Jumbo or 15 Standard Muffins)
Muffin Batter
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2 ½ cups all-purpose flour
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1 cup granulated sugar
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½ cup brown sugar
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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2 large eggs (room temperature)
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½ cup unsalted butter (melted & slightly cooled)
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½ cup vegetable oil
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1 cup buttermilk (or milk + 1 tbsp lemon juice)
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2 tsp vanilla extract
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1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
Crumb Topping (Streusel)
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1 cup all-purpose flour
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½ cup brown sugar
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¼ cup granulated sugar
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½ cup cold butter (cubed)
👩🍳 Step-by-Step Instructions
1️⃣ Prepare the Streusel
In a bowl, combine flour and sugars.
Cut in cold butter using a fork or pastry cutter until crumbly.
Refrigerate while preparing batter.
2️⃣ Preheat & Prep
Preheat oven to 425°F (220°C).
Line a muffin tin with tulip liners or grease well.
3️⃣ Make the Batter
In a large bowl, whisk dry ingredients.
In another bowl, whisk eggs, butter, oil, buttermilk, and vanilla.
Combine wet and dry ingredients gently — do not overmix.
Fold in blueberries carefully.
4️⃣ Fill & Top
Fill muffin cups nearly to the top.
Generously sprinkle streusel over each muffin.
5️⃣ Bake for Tall Bakery Tops
Bake at 425°F for 5 minutes, then reduce to 350°F (175°C) and bake another 15–18 minutes until golden and a toothpick comes out clean.
6️⃣ Cool
Cool in pan 5 minutes, then transfer to rack.
🧁 Pro Tips for High Bakery-Style Muffins
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Start baking at high heat for tall domes
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Do not overmix (prevents dense texture)
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Toss blueberries in flour before folding in (prevents sinking)
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Use room-temperature ingredients
🥗 Storage & Meal Prep
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Store at room temperature 2–3 days
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Refrigerate up to 5 days
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Freeze up to 3 months
💡 Popular Related Questions
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How do you make bakery-style muffins rise higher?
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Why are my blueberry muffins dense?
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Can I use frozen blueberries in muffins?
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What makes muffins moist and fluffy?
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How do I keep streusel from melting into batter?
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Can I make these muffins healthier?
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What’s the secret to a crunchy crumb topping?
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How do coffee shops get big muffin tops?
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Can I turn this into a blueberry loaf cake?
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How profitable is selling homemade muffins?
