Bakery-Style Blueberry Muffins with Crumb Topping
Breakfast · Gifts from the Kitchen · Vegetarian · Nut-Free · Time: 40 min · Servings: 12 · Difficulty: Easy
Soft, fluffy, and bursting with juicy berries
There’s something so comforting about baking a batch of these blueberry muffins. The kind of comfort that comes from doing something simple and familiar—whisking flour, folding in blueberries, and watching the crumb topping turn golden in the oven.
I baked these on a quiet morning, with sunlight pouring through the window and the scent of butter, vanilla, and warm berries filling the kitchen. The muffins rose tall, their tops just crisped from the sugar crumble, and I couldn’t resist snapping a photo while they were still warm. Even the lavender on the counter looked like it wanted to be part of breakfast.
These muffins are perfect for slow mornings or tucked into an afternoon coffee break. They freeze beautifully too, if you’re the kind of person who likes to save a little sweetness for later. No mixer needed—just a few bowls, a handful of pantry staples, and frozen blueberries straight from the bag.
This recipe makes 11 to 12 standard-sized muffins, depending on how generous you're feeling with the batter.
Ingredients
- 220 g all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 113 g unsalted softened butter (room temperature)
- 120 g caster sugar
- 50 g light brown sugar
- 2 large eggs (about 100g at room temperature)
- 135 g lactose free yogurt (or any yogurt you have on hand for moisture and structure)
- 2 tsp vanilla extract
- 40 g soy milk (or any milk of choice, at room temperature)
- 200 g blueberries, fresh or frozen (do not thaw if frozen)
- 1 tbsp flour (reserved flour, for coating the blueberries)
Light Crumb Topping
- 50 g all purpose flour
- 12 g light brown sugar
- 1 tsp lemon zest
- 24 grams unsalted butter (crumbled together with the above ingredients)
Directions
- Preheat the Oven Preheat to 425°F (218°C). Line a 12-cup muffin tray with paper liners.
- Make the Crumb Topping In a small bowl, mix flour, brown sugar, lemon zest, and cold butter until crumbly. Set aside.
- Mix the Dry Ingredients In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
- Cream the Butter and Sugars In another bowl, beat the softened butter with both sugars using an electric mixer on high speed for about 2 minutes, until light and fluffy.
- Add the Wet Ingredients Lower the mixer to medium. Beat in the eggs one at a time. Add Greek yogurt and vanilla, mixing until smooth and well combined.
- Combine Wet and Dry If using a stand mixer, lower the speed to low. Add half the dry ingredients, then half the soy milk. Repeat with the remaining dry ingredients and soy milk. If mixing without a stand mixer, remove the bowl and fold in the dry ingredients and soy milk by hand in the same order. Mix just until combined — overmixing can make the muffins dense
- Prepare the blueberries & Fill the Muffin Cups If using fresh blueberries, add them as they are. If using frozen, add them straight from the freezer — no need to thaw. 💡 Extra tip (tested by Serious Eats): For muffins where blueberries stay perfectly suspended, spoon a small amount of plain batter (without blueberries) into the bottom of each muffin liner first. Then gently fold the blueberries into the remaining batter and fill the liners the rest of the way. 💡 Portioning tip: If you’re using a measuring spoon to add berries to each muffin, lightly oil the spoon so the berries don’t stick.
- Add Crumb Topping Add extra Blueberries on top and sprinkle with the crumb topping and press gently to help it stick.
- Bake Bake at 425°F (218°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (177°C) and bake for another 18–20 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- Cool and Enjoy Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. Best enjoyed warm with tea or coffee.