Quick Description
These Blueberry Crumble Muffins are soft, fluffy, and loaded with juicy blueberries in every bite. Topped with a buttery cinnamon crumble, they taste just like something from a bakery case. The tender crumb and sweet streusel topping create the perfect balance of texture and flavor, making them ideal for breakfast, brunch, or a sweet snack.
Servings & Timing
Servings: 12 muffins
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Total Time: 35–40 minutes
Ingredients List
For the Muffins
2 cups (240 g) all-purpose flour
½ cup (100 g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg, room temperature
1 cup (240 ml) buttermilk or milk
½ cup (120 ml) vegetable oil or melted unsalted butter
1 teaspoon vanilla extract
1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
For the Crumble Topping
½ cup (60 g) all-purpose flour
¼ cup (50 g) granulated sugar
¼ cup (50 g) light brown sugar, packed
¼ teaspoon ground cinnamon (optional)
4 tablespoons (56 g) unsalted butter, cold and cubed
Instructions
Step 1: Prepare the Oven
Preheat oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or lightly grease.
Step 2: Make the Crumble Topping
In a small bowl, mix flour, granulated sugar, brown sugar, and cinnamon.
Add cold cubed butter. Use a fork or your fingers to blend until the mixture forms coarse crumbs.
Place in refrigerator while preparing muffin batter.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 4: Mix Wet Ingredients
In another bowl, whisk egg, buttermilk, oil (or melted butter), and vanilla until smooth.
Step 5: Combine
Pour wet ingredients into dry ingredients. Gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in blueberries carefully to avoid crushing.
Step 6: Fill & Top
Divide batter evenly among muffin cups, filling each about ¾ full.
Sprinkle generous crumble topping over each muffin.
Step 7: Bake
Bake for 18–22 minutes, or until tops are golden and a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 5–10 minutes before transferring to a wire rack.
Additional Notes
- Do not overmix batter to avoid dense muffins.
- Frozen blueberries should be used straight from freezer.
- For taller muffins, bake first 5 minutes at 400°F, then reduce to 375°F.
Dietary Info
Vegetarian
Contains gluten and dairy
Ingredient Details & Substitution Tips
Buttermilk Substitute: Add 1 tablespoon lemon juice or vinegar to 1 cup milk and let sit 5 minutes.
Oil vs Butter: Oil makes muffins moister; butter adds richer flavor.
Blueberries: Toss lightly in flour before folding to prevent sinking.
Recipe Variations
- Add lemon zest for a bright flavor twist.
- Replace half the flour with whole wheat flour for added fiber.
- Add chopped walnuts for crunch.
- Drizzle with simple glaze after baking for extra sweetness.
Storage & Make-Ahead
Store at room temperature in airtight container for 2–3 days.
Refrigerate up to 5 days.
Freeze up to 3 months; thaw at room temperature.
Nutrition (Per Muffin, Approximate)
Calories: 280 kcal
Protein: 4 g
Carbohydrates: 40 g
Fat: 12 g
Fiber: 2 g
Sodium: 280 mg
Values may vary depending on ingredient brands used.
Optional Personal Note
These muffins are one of those classic comfort recipes that never go out of style. The crumble topping adds just enough sweetness and crunch to make them feel special without being overly heavy.
