To Die For Blueberry Muffins with Crumble Topping

There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These muffins are not just any muffins—they are tall, moist, and topped with a buttery crumble that makes them utterly irresistible. Whether you’re looking for a perfect breakfast treat or a delightful snack, these muffins are sure to become a family favorite.

Ingredients

For the Muffins:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter, cubed

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.

2. Prepare the Crumble Topping

In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter and use your fingers or a fork to mix until the mixture resembles coarse crumbs. Set aside.

3. Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

4. Combine the Wet Ingredients

In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.

5. Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix—the batter should be slightly lumpy.

6. Fold in the Blueberries

Gently fold the blueberries into the batter, ensuring they are evenly distributed.

7. Fill the Muffin Tin

Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the crumble topping generously over each muffin.

8. Bake

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. Cool and Serve

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Expert Tips

• Use Fresh Blueberries: Fresh blueberries work best for this recipe, but you can also use frozen blueberries. If using frozen, do not thaw them before adding to the batter.
• Do Not Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
• Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

FAQ

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter to prevent the color from bleeding.

How do I make these muffins extra moist?

Using buttermilk in the batter helps keep the muffins moist. You can also add a tablespoon of sour cream or Greek yogurt for extra moisture.

Can I make these muffins ahead of time?

Absolutely! These muffins taste great the next day. Store them in an airtight container to keep them fresh.

For more delicious baking ideas, check out our Bakery Style Blueberry Muffins Recipe or explore other Bakery Style Blueberry Streusel Muffins for more inspiration. If you’re looking for a classic treat, our Ultimate Guide to the Best Oatmeal Cookies Recipe is a must-read!

To Die For Blueberry Muffins with Crumble Topping

These tall, moist blueberry muffins are topped with a buttery crumble, making them irresistible. Perfect for breakfast or a snack, they are sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Calories: 220

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1/2 cup all-purpose flour (for crumble topping)
• 1/4 cup granulated sugar (for crumble topping)
• 1/4 cup brown sugar (for crumble topping)
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter, cubed

Method

 

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
2. In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the crumble topping. Add the cold butter and mix until the mixture resembles coarse crumbs. Set aside.
3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt for the muffins.
4. In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix—the batter should be slightly lumpy.
6. Gently fold the blueberries into the batter, ensuring they are evenly distributed.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the crumble topping generously over each muffin.
8. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use fresh blueberries for best results, but frozen can be used without thawing. Avoid overmixing the batter to keep muffins light and fluffy. Buttermilk can be substituted with milk and lemon juice or vinegar.