Craving a bakery-quality treat that you can make in your own kitchen? These blueberry crumb muffins are the perfect solution.
With a golden, crumbly topping and juicy blueberries baked into every bite, this easy recipe will quickly become your go-to for breakfast, brunch, or an anytime snack.
Why You’ll Love This Easy Recipe
Blueberry crumb muffins bring together the perfect blend of textures and flavors. The tender, moist muffin base contrasts beautifully with the buttery crumb topping.
Each bite is packed with the natural sweetness of ripe blueberries, making them a crowd-pleaser for kids and adults alike.
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The best part? This recipe doesn’t require fancy tools or complex techniques. A few basic ingredients and a little time are all you need to create these bakery-worthy treats.
Plus, the crumb topping adds a touch of sophistication that makes them feel extra special without extra effort.
Tips for Perfect Blueberry Crumb Muffins
Want to ensure your muffins turn out perfectly every time? Here are some handy tips:
- Coat the Blueberries: Toss your blueberries in a bit of flour before adding them to the batter. This prevents them from sinking to the bottom of the muffins.
- Don’t Overmix: Stir the batter just until the ingredients are combined. Overmixing can result in dense muffins instead of the light, fluffy texture you want.
- Chill the Topping: If you have time, pop the crumb topping in the fridge for a few minutes before sprinkling it over the batter. This helps the topping stay crisp and crumbly as it bakes.
Creative Variations and Add-Ons
This recipe is versatile, so you can easily customize it to suit your preferences. Here are a few ideas:
- Add Lemon Zest: A hint of lemon zest in the batter brightens the flavor and pairs beautifully with the blueberries.
- Make It Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend to make the recipe accessible for gluten-sensitive friends and family.
- Try Other Fruits: Substitute the blueberries with raspberries, blackberries, or even diced strawberries for a different twist.
- Add a Cinnamon Drizzle: A quick cinnamon icing can take these muffins to the next level of indulgence.
Storage & Meal Prep Tips
These muffins are a great make-ahead option. Store them in an airtight container at room temperature for up to three days, or freeze them for longer storage.
To freeze, wrap each muffin individually in plastic wrap, then place them in a freezer bag. Thaw at room temperature or warm in the microwave for a quick, easy treat anytime.
For busy mornings, you can prepare the batter and crumb topping the night before. Store them separately in the fridge, then assemble and bake fresh in the morning.
Why This Easy Recipe Is a Must-Try
There’s something incredibly satisfying about baking a batch of muffins that look and taste like they came straight from a bakery. This easy recipe allows you to do just that, right in your own kitchen.
The combination of fresh blueberries and a buttery crumb topping makes these muffins a standout choice for any occasion.
With minimal effort and maximum reward, they’re a delicious way to bring a little sweetness into your day.
Easy Blueberry Crumb Muffins Recipe
Equipment
- Muffin tin
- Stand mixer or hand mixer
- Mixing bowls
Ingredients
For the Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup sugar
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- ¼ cup ½ stick unsalted butter, softened at room temperature
For the Batter:
- 2 cups all-purpose flour
- 2 teaspoons aluminum-free baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- 1 cup sugar
- ½ cup 1 stick unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup whole milk at room temperature
- 2 cups blueberries rinsed and dried
Instructions
- Preheat the Oven: Set your oven to 400°F and prepare a 12-cup muffin tin by lining it with paper liners. Set the tin aside for later.
- Make the Crumb Topping: In a small mixing bowl, combine the flour, sugar, sea salt, and cinnamon. Add the softened butter and use your fingers to mix the ingredients together until it forms coarse crumbs. Once ready, set the mixture aside.
- Combine Dry Ingredients: In a medium-sized bowl, whisk the flour, baking powder, salt, and cinnamon together until well mixed.
- Cream Butter and Sugar: In a stand mixer fitted with the whisk attachment, or using a handheld mixer in a large bowl, beat the butter and sugar on high speed for about 2 minutes until the mixture becomes fluffy and pale. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix Batter: Add half of the dry ingredient mixture into the butter and sugar mixture, followed by ¼ cup of milk. Mix on medium speed until just combined. Repeat with the remaining dry ingredients and the rest of the milk. Be careful not to overmix; the batter will be thick.
- Fold in Blueberries: Using a spatula, gently fold the blueberries into the batter, making sure they are evenly distributed.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling them nearly to the top. Though the cups will look quite full, this is fine.
- Add Topping: Sprinkle about 1 tablespoon of the prepared crumb topping over each muffin, concentrating it towards the center so it doesn’t spill off during baking.
- Bake the Muffins: Place the muffins in the oven and bake for approximately 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- For a richer flavor, consider using brown sugar in the crumb topping.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.