Why is it that fruit tastes that much better when it’s surrounded by muffin batter and topped with a buttery cinnamon crumble? If you’ve visited my blog before you may know I have a thing for sweet breakfast items that are topped with some sort of streusel. I think I’ve linked 3 coffee cakes and several muffins but I have to tell you, these may be my ultimate favorite in that category. If you’re looking for a way to use up those blueberries, this is the recipe for you!
I’m not usually so forward about one of my recipes being the best, but I can’t tell you how many times I tested these before publishing. What I wanted to achieve was a moist, soft crumb bursting with blueberry bites. And if you know me at all, you know I can’t resist adding a crumble if it’s an option! Therefore I’m confident you’re going to love them! This recipe makes 8 jumbo bakery style muffins. My favorite muffin tins are Wilton. I like the size and shape and the pans clean up easily. You can use normal jumbo muffin liners, but these bakery style ones really complete the look!
Recipe Tips:
- Blueberries: I prefer to use fresh blueberries in this recipe but you can easily substitute frozen! If using frozen blueberries, do not thaw them to avoid discoloring the batter.
- Crumble: This crumble comes together really easily. You can either add all of the ingredients to a food processor and pulse until it resembles wet sand, or use a pastry cutter to make it by hand. This process doesn’t need to be perfect so either will do!
- Resting: While recipe testing I also tested leaving the batter awhile before baking to see if that would change the rise on the muffins. What I found was that letting the batter sit on the counter for 1 hour really made a difference in how the muffins rose. I understand not everyone (including myself most days!) has time to let better sit around without baking. They will taste delicious either way!
These Bakery Style Blueberry Crumble Muffins are the only way to eat blueberries for breakfast, and every other meal. If you’re a blueberry muffin fan, trust me and give these a try. I can’t wait to hear what you think! If you’re looking for other breakfast recipes, check out this link 🙂
Bakery Style Blueberry Crumble 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.
Mac
For the muffins it just shows ½ vegetable oil. I am assuming it means 1/2 cup
Rosie
Super easy to follow and they turned out great! so delicious, will definitely make again 🙂
Emily
So glad you loved them! 🙂
Wanda Fitzgerald
I made these twice and they burned, I should’ve known 2nd time to reduce time, I will try again today