Description

These Blueberry Muffins With Crumble Topping combine moist, tender muffins bursting with fresh blueberries and a sweet, buttery crunchy crumble on top. Perfect for breakfast, brunch, or a delightful snack, this easy recipe uses simple pantry ingredients to deliver a comforting and flavorful baked treat.

Ingredients

Scale

Muffin Batter

1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar
6 tablespoons unsalted butter, melted
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 ½ cups fresh blueberries

Crumble Topping

½ cup brown sugar
⅓ cup all-purpose flour
¼ teaspoon ground cinnamon (optional)
4 tablespoons unsalted butter, cold and diced
Optional: 2 tablespoons chopped almonds or pecans for nutty crumble

Instructions

Prepare the crumble topping: Combine brown sugar, flour, cinnamon (if using), and cold diced butter in a bowl. Use fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Refrigerate to keep cold while preparing batter.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar for even distribution of leavening and seasoning.
Whisk wet ingredients: In a separate bowl, beat the eggs, then add melted butter, buttermilk, and vanilla extract. Mix until smooth and fully combined.
Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently fold together just until combined. The batter should remain lumpy to keep muffins tender.
Fold in the blueberries: Carefully fold fresh blueberries into the batter to evenly distribute without breaking them to maintain juiciness.
Fill muffin tin and add crumble: Divide batter evenly into a greased or paper-lined muffin tin, filling each cup about ¾ full. Generously sprinkle crumble topping over each muffin.
Bake until golden and firm: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until a toothpick inserted comes out clean and the crumble is golden brown. Let cool slightly before serving.

Notes

Use fresh blueberries to keep the muffins looking and tasting best.
Do not overmix the batter to maintain a tender texture.
Keep crumble topping cold for a crispier finish.
Using room temperature eggs and butter helps blend ingredients smoothly.
Toss blueberries lightly in flour before folding in to prevent sinking.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 18g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: blueberry muffins, crumble topping, breakfast muffins, easy baking, fruit muffins, moist muffins, crunchy topping