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Ultimate Blueberry Muffins Recipe – Bakery Style & Fluffy

These ultimate blueberry muffins are fluffy, moist, and packed with juicy blueberries, topped with a buttery crumble for that bakery-style finish. Perfect for a cozy breakfast or a delightful snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1/2 cup chopped walnuts (optional)
  • 1/4 cup all-purpose flour (for crumble topping)
  • 1/4 cup granulated sugar (for crumble topping)
  • 1/4 cup cold butter, cubed (for crumble topping)
  • 1/2 teaspoon ground cinnamon (for crumble topping)

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  5. Gently fold in the blueberries and walnuts (if using) until evenly distributed.
  6. In a small bowl, combine the flour, sugar, and cinnamon for the crumble topping. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the crumble topping generously over each muffin.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Notes

Use fresh blueberries for best results. Avoid overmixing the batter to keep muffins fluffy. Buttermilk can be substituted with milk and lemon juice or vinegar.