Bakery Style Blueberry Crumble Muffins
Looking for the perfect bakery treat that you can make at home? These Bakery Style Blueberry Muffins are super moist, packed with blueberry flavor and topped with a cinnamon streusel. I promise once you try these they will become a new staple in your house!
Servings: 8 large muffins
Ingredients
For the muffins:
- 1 tbsp vanilla extract
- ½ cup vegetable oil
- ½ cup + 2 tbsp buttermilk room temperature
- 2 eggs room temperature
- 1 ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- 1 tbsp baking powder
- ½ tsp kosher salt
- 1 ½ cups blueberries
- 1 tbsp flour to toss with blueberries
For the crumble:
- ½ cup all-purpose flour
- ½ tsp cinnamon
- ¼ tsp kosher salt
- ⅓ cup granulated sugar
- ¼ cup salted butter, cold
Instructions
For the crumble:
- Combine flour, cinnamon, salt, and sugar in a medium bowl. Cut cold butter into cubes and using a pastry cutter or fork blend into mix until small chunks remain. You can also combine all of the ingredients in a food processor and pulse until crumbly. Set in the fridge until needed.
For the batter:
- Preheat the over to 425°. In a medium bowl combine vanilla, vegetable oil, buttermilk and both brown and granulated sugar. Stir with a whisk until combined. Add in eggs one at a time, stirring until combined. Add the flour, baking soda, baking powder and salt to the wet ingredients. Use the whisk to mix until everything comes together.
- In a small bowl add blueberries and 1 Tablespoon of flour. Toss until coated in flour and add to batter. Using a spatula, gently fold blueberries into the batter.
- Line large 8 muffin tin pan with liners. Scoop batter until almost full, leaving about ¼ inch. Allow to rest of the counter for one hour (If you don't have time, you can bake right away. See notes below) Sprinkle crumble on top and add to the oven, baking for 5 minutes. Once the 5 minutes is up, adjust heat to 400° (without opening the oven!) and bake for an additional 20-25 minutes. Once baked through remove from the oven and let cool 5 minutes before removing from the pan.
Notes
** I like to let my muffin batter rest on the counter for 1 hour before baking. This gives the muffins a better rise, but if you are pressed for time you can bake them right away!