Blueberry Crumble Muffins
If your’e looking for something incredibly moist, fluffy, and bursting with blueberry goodness, then you’re in the right place! These blueberry crumble muffins are topped with a golden, buttery crumble that adds just the right amount of sweetness and crunch.
Why you Should Make These Muffins
- Easy Peasy: These muffins come together in less than 30 minutes. With a few simple steps, minimal ingredients, and a muffin tray, you’ll have a delicious batch of muffins ready to snack on!
- Flavor Packed: They’re soft, fluffy, and packed with blueberries! These muffins are also balanced with a sweet crumble on top that adds the perfect crunch.
- Perfect for Breakfast or as a Snack: Start your day off with a warm blueberry muffin and a glass of milk. I mean, is there anything better? These muffins are so yummy!
Key Ingredients
Here are some essential ingredients you’ll need to make these soft and fluffy blueberry muffins:
- Butter: We like to use softened room-temperature butter for muffins because it allows for a nice, tender crumb. We also use melted butter for the crumble
- Sugar: Adds the perfect amount of sweetness and will be used in both the muffin batter and the crumble topping.
- Brown Sugar: We use some brown sugar in the crumble topping to give that golden brown color and some sweetness.
- Egg: One room-temperature egg is all you need for this recipe.
- Buttermilk: We don’t suggest substituting the buttermilk because it’s necessary for that tang and keeps the muffins moist. You can easily make buttermilk at home by mixing together 1 cup of milk and 1 tsp vinegar or fresh lemon juice.
- All-Purpose Flour: Nothing fancy here, just some flour.
- Baking Powder: A teaspoon of baking powder will work its magic and help your muffins rise.
- Blueberries: We like to use fresh blueberries, but you could totally use frozen berries as well!
Recipe Tips
Use Room Temperature Ingredients: Room-temperature ingredients are essential for the muffins to rise and bake evenly. To ensure that your ingredients are at room temperature, take them out of the fridge a few hours before you are ready to bake!
Do Not Overmix: Over mixing the muffin batter can result in tough and dry muffins. Mix the ingredients just until combined and no flour streaks remain.
Toss your Blueberries in Flour: Before adding the blueberries to the batter, toss them in 1 tsp of flour to prevent the berries from sinking to the bottom of the muffins.
Check out some more tips to achieving bakery style muffins here!
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Blueberry Crumble Muffins
Ingredients
Crumble Topping
- 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 6 tbsp melted butter
Muffin Batter
- 1/2 cup softened butter
- 1 cup granulated sugar
- 2 eggs
- 3/4 cup buttermilk, room temp
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups blueberries, plus 1 tsp flour
Icing
- 1 cup powdered sugar
- 4-5 tbsp heavy cream
- 2 tsp vanilla extract
Instructions
- In a small bowl, mix together the ingredients for the crumble. Place in fridge while you prepare the batter.
- Heat the oven to 375°F. Line a muffin tray with muffin liners.
- Using an electric mixer, cream together the butter and sugar. Add the eggs one at a time and mix until combined.
- Mix in the buttermilk and vanilla. Then, fold in the flour, baking powder, and salt. Be careful not to overmix.
- Toss the blueberries with 1 tbsp flour and gently mix until all the berries are coated. Fold the berries into the batter.
- Spoon 3-4 tbsp of batter into the muffin tins and top each with the crumble mixture.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- In a small bowl, whisk together the ingredients for the icing and drizzle on cooled muffins.
