blueberry muffin crumble recipe

Written ByJenny Smyth Posted on
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The Best blueberry muffin crumble recipe

I’m so excited to share this blueberry muffin crumble recipe with you all. It’s a family favorite that’s been passed down for generations, and I just can’t get enough of it. There’s something about the combination of fresh blueberries, sweet muffin tops, and crunchy oat crumble that just makes my heart happy.

And the best part? It’s incredibly easy to make, even for a busy weeknight dinner. Just like my mom used to make, this recipe is perfect for a quick breakfast or brunch option too.

My kids love helping me in the kitchen, and they always get so excited when they see the finished product. The aroma of fresh blueberries and baked goods wafting from the oven is just heavenly. And let’s not forget about the health benefits – blueberries are packed with antioxidants and fiber, making this a guilt-free treat for the whole family.

I’ve made this recipe countless times, but it never fails to impress. Whether you’re looking for a special occasion dessert or a everyday breakfast treat, this blueberry muffin crumble is sure to become a staple in your household. The key to this recipe is using fresh, high-quality ingredients – don’t be tempted to use frozen or artificial flavors.

Fresh berries and real butter make all the difference in this dish.

Blueberry Muffin Crumble

4.7 from 1603 votes

A delightful twist on classic blueberry muffins, this crumble features a tender, moist muffin base filled with juicy blueberries and topped with a buttery, golden crumble. Perfect for breakfast or a sweet snack, it combines the best of muffin and crisp textures.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Muffin Batter

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

For the Crumble Topping

1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup unsalted butter, cold and cubed
1/2 teaspoon ground cinnamon

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Line a 12-cup muffin tin with paper liners or lightly grease the cups with butter.
3This ensures the muffins release easily after baking.
4In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt.
5In a separate bowl, whisk the melted butter, egg, milk, and vanilla extract until smooth.
6The mixture should be pale yellow and well combined.
7Pour the wet ingredients into the dry ingredients and stir with a spatula just until the flour is moistened.
8The batter will be lumpy; do not overmix.
9Gently fold in the blueberries, being careful not to crush them, until evenly distributed.
10Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
11In a small bowl, combine the crumble ingredients: 1/2 cup flour, brown sugar, and cinnamon.
12Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized butter pieces.
13Sprinkle the crumble topping generously over each muffin, pressing lightly to adhere.
14Bake for 20 to 25 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean with only a few moist crumbs.
15The crumble should be crisp and fragrant.
16Let the muffins cool in the tin on a wire rack for 5 minutes, then transfer them directly to the rack to cool completely.
17Serve warm or at room temperature.
18The crumble will stay crunchy for up to a day if stored in an airtight container.

🔧Equipment

Muffin tin (12-cup)
Mixing bowls (2)
Whisk
Pastry cutter or fork
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 320mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 5g

📝Notes

For extra flavor, add 1 teaspoon of lemon zest to the batter. If using frozen blueberries, do not thaw them to prevent the batter from turning blue. Store leftover muffins in an airtight container at room temperature for up to 2 days.

This blueberry muffin crumble recipe is always a good idea – whether you’re serving it at a family gathering or just need a quick breakfast option.

Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Reheat individual portions in the microwave for 10-15 seconds or serve chilled straight from the fridge.

❓ Frequently Asked Questions About Blueberry Muffin Crumble

Q: What’s the difference between using fresh and frozen blueberries?

Frozen blueberries are fine in a pinch, but fresh berries will give your crumble that extra oomph of flavor and texture.

Q: Can I substitute other types of fruit for the blueberries?

Sure thing! Raspberries, blackberries, or even diced apples would work beautifully in place of blueberries.

Q: How do I prevent my oat topping from getting soggy?

Egg white wash is your friend here – just brush it on before baking to help keep that crunchy topping intact.

Q: Can I make this recipe gluten-free?

Just swap out regular flour for gluten-free flour and use an oat-based milk alternative if needed.

Q: How long can I store these crumbles in an airtight container?

About 3 days at room temperature or 5 days in the fridge – perfect for meal prep or last-minute breakfasts!

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