These are bakery-style blueberry muffins with a soft, moist center, juicy blueberries, golden muffin tops, and a buttery crunchy crumb topping—similar to the muffins shown in your picture.

 Yield

12 large muffins

 Timing

• Prep: 15–20 minutes
• Bake: 22–27 minutes
• Total: about 45 minutes

 INGREDIENTS

 For the Blueberry Muffins

• 2 cups (250 g) all-purpose flour
• ¾ cup (150 g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs, room temperature
• ½ cup (120 ml) vegetable oil
• ½ cup (120 ml) milk, room temperature
• 1 teaspoon vanilla extract
• 1½ cups (225 g) fresh blueberries
• 1 tablespoon all-purpose flour for coating blueberries
• 1 teaspoon lemon zest — optional, but excellent with blueberries

For the Crumb Topping

• ½ cup (65 g) all-purpose flour
• ⅓ cup (65 g) granulated sugar
• ¼ cup (57 g) unsalted butter, melted
• ½ teaspoon vanilla extract
• Pinch of salt

 STEP-BY-STEP INSTRUCTIONS

1. Preheat the Oven

Preheat your oven to 375°F (190°C).

Line a 12-cup muffin pan with paper liners.

For the tall bakery-style appearance in the photo, use tulip-style muffin liners if you have them.

2. Make the Crumb Topping

Add the following to a small bowl:

• ½ cup flour
• ⅓ cup sugar
• Pinch of salt

Mix together.

Pour in the melted butter and vanilla.

Using a fork, mix until the mixture becomes coarse, irregular crumbs.

Don’t mix it into a smooth paste.

Set aside while you prepare the muffins.

3. Prepare the Dry Ingredients

In a medium bowl, whisk together:

• 2 cups flour
• 2 teaspoons baking powder
• ½ teaspoon salt

Whisk for about 20–30 seconds so the baking powder is evenly distributed.

Set aside.

4. Prepare the Wet Ingredients

In a large bowl, whisk together:

• 2 eggs
• ¾ cup sugar
• ½ cup vegetable oil
• ½ cup milk
• 1 teaspoon vanilla

Whisk for about 1–2 minutes, until smooth.

Add the lemon zest at this stage if using it.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture.

Use a spatula or wooden spoon and gently fold.

Do not overmix.

Stop mixing as soon as you no longer see large streaks of dry flour.

A few small lumps are completely fine.

Overmixing can make the muffins dense and tough instead of soft and fluffy.

6. Prepare the Blueberries

Place the blueberries in a small bowl.

Sprinkle them with 1 tablespoon flour and gently toss.

This helps distribute the berries through the batter.

Add the blueberries to the muffin batter.

Fold them in very gently so they don’t burst.

7. Fill the Muffin Cups

Divide the batter evenly among the 12 muffin cups.

For large bakery-style muffins, fill each liner approximately ¾ to almost completely full.

Don’t flatten the batter.

8. Add the Crumb Topping

Generously sprinkle the prepared crumb mixture over each muffin.

Press the crumbs very lightly into the batter so they stay in place.

For the appearance in your photo, use a generous layer of crumb topping.

 9. BAKE

Place the muffin tray in the center of the preheated oven.

Bake at:

375°F (190°C) for approximately 22–27 minutes.

Start checking around 22 minutes.

The muffins are ready when:

• The tops are golden brown.
• The crumb topping is lightly golden.
• The muffin tops spring back gently when touched.
• A toothpick inserted into the center comes out clean or with a few moist crumbs.

If the toothpick hits a blueberry, test another spot.

10. COOL

Remove the pan from the oven.

Let the muffins sit in the pan for 5–10 minutes.

Then carefully transfer them to a wire rack.

Allow them to cool for at least 15 minutes before serving.

The crumb topping becomes firmer as the muffins cool.

 IMPORTANT BAKING TIPS

 For juicy blueberry muffins

Fresh blueberries work beautifully. Frozen blueberries can also be used, but don’t thaw them first.

 For tall muffin tops

Fill the liners generously and avoid overmixing the batter.

For softer muffins

Use room-temperature milk and eggs.

 Can I use butter instead of oil?

Yes. Replace the oil with ½ cup (113 g) melted unsalted butter.

Butter gives a richer flavor, while oil tends to produce a particularly moist muffin.

 Can I add lemon?

Absolutely. Add 1 teaspoon finely grated lemon zest to the wet ingredients.

 Can I use other berries?

Yes. You can replace some or all of the blueberries with raspberries, blackberries, or chopped strawberries.

 STORAGE

Room Temperature

Store completely cooled muffins in an airtight container for up to 2 days.

Refrigerator

They can be refrigerated for approximately 4–5 days. Warm them briefly before serving for a softer texture.

Freezer

Wrap completely cooled muffins individually and freeze for up to 3 months.

Thaw at room temperature and warm gently before serving.

 RECIPE Q&A

Q: Why are my muffins dense?
A: The most common reason is overmixing the batter. Mix only until the dry ingredients are incorporated.

Q: Why did my blueberries sink?
A: Tossing the blueberries with a little flour helps, but very thin batter can still cause berries to sink.

Q: Can I use frozen blueberries?
A: Yes. Add them frozen rather than thawing them.

Q: Can I make smaller muffins?
A: Yes. Divide the batter among more cups and reduce the baking time. Start checking early.

Q: How do I know when they’re completely baked?
A: Look for golden tops and test the center with a toothpick. It should come out clean or with a few moist crumbs.

Q: Can I make the crumb topping ahead?
A: Yes. Prepare it and refrigerate it in a covered container for up to a couple of days.

Q: Why did my crumb topping melt?
A: The butter may have been too warm or the crumb mixture may have been too wet. The topping should resemble coarse crumbs, not a paste.

BLUEBERRY CRUMB MUFFINS

Soft • Moist • Buttery • Juicy Blueberries • Crunchy Crumb Topping

Perfect for breakfast, brunch, afternoon tea, or a homemade bakery-style treat.