Go Back
+ servings
Overhead photo of blueberry muffins in a muffin pan
Print Recipe
5 from 2 votes

Bakery Style Blueberry Muffins

These Bakery Style Blueberry Muffins are loaded with blueberries and have an irresistible cinnamon sugar topping!
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: bakery style muffins, blueberry muffins, crumb topping
Servings: 12 muffins
Calories: 228kcal
Author: Mary Ann Dwyer



  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ brown sugar, lightly packed
  • 2 tsp. baking powder
  • ½ tsp. kosher salt
  • ½ tsp. ground cinnamon
  • 1 egg, lightly beaten
  • ¼ cup vegetable oil
  • ½ cup milk
  • 1 cup blueberries

Crumb Topping

  • ¼ cup unsalted butter, melted and slightly cooled
  • ½ cup granulated sugar
  • cup all-purpose flour
  • 1 ¼ tsp. ground cinnamon


  • Preheat oven to 400 degrees.
  • In medium bowl whisk together flour, sugars, baking powder, salt and cinnamon.
  • In large bowl add egg, oil and milk and whisk together.
  • Fold the dry mixture into the wet mixture. Gently fold in the blueberries.
  • Spoon into paper baking cups or lightly sprayed muffin cups.

For the crumb topping:

  • Place the sugar, flour and cinnamon in a medium bowl. Whisk together.
  • Add the cooled butter and mix together with a fork until crumbly. Sprinkle over each muffin before baking.
  • Bake for 5 minutes at 400 degrees and then turn the oven down to 350 degrees and continue baking for 13 minutes or until a tester inserted in center of muffin comes out clean.
  • Remove from oven and cool on wire rack.


  • This recipe makes a dozen muffins and can be made the night before, so they're ready to be enjoyed as soon as everyone wakes up for the day.
  • You can melt the butter and let it cool a smidge before adding to the sugar/flour/cinnamon mixture instead of using cold butter and cutting it together. It's just a little easier, and I like the consistency of the topping more this way.
  • Once the batter is in the muffin cups, I usually add a few more blueberries to the top of each muffin before baking. It amounts to maybe an extra half cup.
  • I also bake the muffins at 400 degrees for 5 minutes at first and then lower the temperature to 350 degrees and continue baking for an additional 13 minutes or until tester inserted in center of muffin comes out clean. This will give your muffins that signature domed top.


Calories: 228kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 91mg | Potassium: 136mg | Fiber: 1g | Sugar: 18g | Vitamin A: 163IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg