Blueberry Muffins with Crumb Topping are bursting with sweet blueberries and a buttery rich crumb topping. One pint of blueberries is all you need to make a 18 muffins in under an hours time.
There’s something truly magical about the aroma of freshly baked blueberry muffins wafting through the kitchen. The sweet scent of blueberries mingling with a hint of cinnamon, topped with a golden-brown crumbly layer, is enough to make anyone’s mouth water. Blueberry muffins with crumb topping are a delightful breakfast treat that is requested quite often in my home. I guess it’s because they have a perfect balance of sweet and tartness from the berries with a moist buttery crunchy topping. Whether you enjoy them for breakfast, as a snack, or as a dessert, these muffins are bound to bring joy to your taste buds.
These blueberry muffins are of a different variation from my traditional mini blueberry muffins or even my blueberry banana muffins thanks to the crumb topping on the muffins. My blueberry coffee cake is probably the closets thing to this recipe since that too has a streusel topping.
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Why this Recipe Works
Bursting with Flavors – Blueberries add a burst of sweetness and tang to the muffins, creating a delightful flavor profile. With each bite, you’ll experience the juicy pop of the berries that beautifully complements the moist and tender crumb. The crumb topping, made with a blend of butter, flour, and sugar, adds a deliciously rich and buttery taste, along with a delightful crunch. Together, these flavors create a harmonious symphony that will leave you craving more.
Versatile and Easy to Make – Want to impress family and friends? These Blueberry muffins with streusel topping are incredibly versatile, making them suitable for various occasions. They are perfect for a lazy Sunday brunch, a quick breakfast on the go, or a delightful dessert to end a meal. This recipe is straightforward and beginner-friendly, requiring only a handful of ingredients that are commonly found in most kitchens. You don’t need to be an expert baker to create these mouthwatering muffins; they’re simple yet impressive.
Nutritious and Wholesome – Not only are these muffins a treat for your taste buds, but they also offer some health benefits. Blueberries are packed with antioxidants and essential nutrients, making them a nutritious addition to your diet. They provide a natural sweetness while being low in calories and high in fiber. By opting for homemade blueberry muffins, you have control over the ingredients and can adjust the sweetness and portion size to your liking, ensuring a wholesome treat for yourself and your loved ones. Each muffin is estimated to be around 217 calories.
Ingredients
- Dry Ingredients – You need both all purpose flour and baking powder to help the muffins rise for this recipe.
- Sugar – Two different types of sugar are needed; granulated sugar for the batter and brown sugar for the topping.
- Dairy – You will need 2 sticks of butter plus milk for this recipe.
- Cinnamon – Cinnamon is needed for the streusel topping only.
- Blueberries – I like to use fresh blueberries when they are in season, but frozen and then thawed blueberries will work too.
How to Make Blueberry Muffins
First, reheat the oven to 375 degrees Fahrenheit.
Place cupcake liners in a muffin pan and set to the side.
Using a KitchenAid Stand Mixer fitted with a paddle attachment, cream the butter and sugar until smooth. Then, add the eggs, vanilla, baking powder, and salt. Mix on medium-low speed until combined.
With the mixer running at low speed, add half the flour followed by half the milk, making sure that it’s mixing together. Repeat with the remaining flour and milk. Mix for 30 seconds on medium speed until mixed together.
Then remove the bowl from the stand mixer and fold the blueberries into the muffin batter by hand until just mixed in.
Use a large cookie scoop to fill the cupcake liners until they are three-quarters of the way full. Set to the side while you make the crumb topping.
How to Make Streusel Topping
In a medium-size bowl add the brown sugar, flour, and cinnamon and mix together. Cube the cold butter, place in a bowl, and begin to cut (using a pastry cutter or tines of a fork) the cold butter into the cinnamon sugar mixture until pea-size pieces are formed and all cinnamon sugar has adhered to the butter.
Carefully sprinkle 1-2 tablespoons of the cinnamon-sugar over the raw muffin batter. Repeat until all crumb topping is used.
Bake for 25 to 30 minutes, until golden brown. Remove from the oven and place individual muffins on wire racks to cool for at least 10 minutes. Serve warm or at room temperature and enjoy.
Recipe FAQs
Yes, you can use frozen blueberries in this recipe. However, make sure to thaw them and pat them dry before adding them to the batter. If you use thawed blueberries you will want to toss them with 1 tablespoon of flour. This prevents excess moisture, ensures even distribution of the berries throughout the muffins, and prevents them from sinking to the bottom of the batter.
Once you allow the muffins to cool completely before storing them. Place them in an airtight container or Ziploc bag and keep them at room temperature for up to 2 days. If you wish to store them for a longer duration, refrigerate them for up to a week or freeze them for up to three months. Thaw frozen muffins overnight in the refrigerator before enjoying.
You want to bake the muffins until they are golden in color. I’ve found it takes 25-30 minutes until the tops of muffins get brown.
Expert Tips and Tricks
Here are a few of my favorite tips and tricks when making blueberry streusel muffins.
- Blueberries – 1 pint or clam-shell of blueberries is about 2 cups. You can also use frozen blueberries that you thaw before baking if you do not have fresh blueberries on hand.
- Butter – 1 stick of butter is 8 tablespoons.
- Milk – I have tested this recipe using whole milk, 2% and 1% milk. All variations work for this recipe. Even rice milk works!
- To Check for Doneness – Insert a toothpick into the center of the muffin. If it pulls out clean with a few crumbs on the toothpick the muffins are done.
- Fold the Blueberries – Gently fold the blueberries into the batter to prevent them from breaking and turning the batter purple. This ensures that each muffin has an even distribution of blueberries.
- Cutting Crumb Topping – You can use a pastry blender or a fork to create the crumb topping by combining butter, flour, sugar and cinnamon together. I don’t recommend using your hands as your hands will warm the butter making it soft and loosing it’s shape.
Blueberry Recipes
Looking for more delicious blueberry recipes? Check out a few more of my favorites.
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Blueberry Muffins with Crumb Topping
Equipment
- 1 KitchenAid Stand Mixer
- Measuring Cups
- Measuring Spoons
- Silicone Spatula
- Cookie Scoop
- Cupcake Pan
- Cupcake Liners
Ingredients
For the Blueberry Muffins
- 8 tablespoons Unsalted Butter softened at room temperature
- 1 cup Granulated Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 2 teaspoons Baking Powder
- ¼ teaspoon Salt
- 2 cups All Purpose Flour
- ½ cup 2% milk
- 2-½ cups Fresh Blueberries
For the Crumb Topping
- ½ cup Brown Sugar
- ⅓ cup All Purpose Flour
- ¼ cup Butter cold and cut into cubes
- 1 tablespoon Cinnamon
Instructions
For the Blueberry Muffins
- Preheat the oven to 375 degrees Fahrenheit.
- Place cupcake liners in a muffin pan and set to the side.
- Using a KitchenAid Stand Mixer fitted with a paddle attachment, cream the butter and sugar until smooth. Then, add the eggs, vanilla, baking powder, and salt. Mix on medium-low speed until combined.
- With the mixer running at low speed, add half the flour followed by half the milk, making sure that it's mixing together. Repeat with the remaining flour and milk. Mix for 30 seconds on medium speed until mixed together.
- Then remove the bowl from the stand mixer and fold the blueberries into the muffin batter by hand until just mixed in.
- Use a large cookie scoop to fill the cupcake liners until they are three-quarters of the way full. Set to the side while you make the crumb topping.
For the Crumb Topping
- In a medium-size bowl add the brown sugar, flour, and cinnamon and mix together. Cube the cold butter, place in a bowl, and begin to cut (using a pastry cutter or tines of a fork) the cold butter into the cinnamon sugar mixture until pea-size pieces are formed and all cinnamon sugar has adhered to the butter.
- Carefully sprinkle 1-2 tablespoons of the cinnamon-sugar over the raw muffin batter. Repeat until all crumb topping is used.
- Bake for 25 to 30 minutes, until golden brown. Remove from the oven and place individual muffins on wire racks to cool for at least 10 minutes. Serve warm or at room temperature and enjoy.
Notes
- Blueberries – 1 pint or clamshell of blueberries is about 2 cups. You can also use frozen blueberries that you thaw before baking if you do not have fresh blueberries on hand.
- Butter – 1 stick of butter is 8 tablespoons.
- Milk – I have tested this recipe using whole milk, 2% and 1% milk. All variations work for this recipe. Even rice milk works!
- To Check for Doneness – Insert a toothpick into the center of the muffin. If it pulls out clean with a few crumbs on the toothpick the muffins are done.
ajcabuang04
YUM!! Blueberry muffins are my fav breakfast treat!! Now with crumb topping?!! Even better!!
Would you mind checking out my blog? 😀 http://ajscookingsecrets.blogspot.com/
Katie
Thank you for the helpful advice! I just revised the instructions! Keep on reading and helping me catch stuff I might not always catch! 😉
Anonymous
Katie – in step 2 of the blueberry muffin recipe, I think you need to specify the amount of butter, sugar and flour for the topping. To the novice baker it could be confusing.
thanks