blueberry muffins with crumb topping recipe

Written ByJenny Smyth Posted on
blueberry muffins with crumb topping recipe
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The Best blueberry muffins with crumb topping recipe

I have been making blueberry muffins with crumb topping for years and they are always a hit in my house. My kids love them for breakfast or as an after school snack. The crumb topping adds a nice crunch that makes these muffins feel special.

I love that this recipe uses fresh or frozen blueberries so I can make them any time of year. These muffins are perfect for weekend mornings or for bringing to a brunch with friends. They are not too sweet and the blueberries add a burst of flavor in every bite.

The crumb topping is buttery and crisp which contrasts well with the soft muffin underneath. I often make a double batch because they disappear so fast. Blueberries are packed with antioxidants and vitamin C so I feel good about giving these to my family.

This recipe uses simple ingredients that I usually have on hand like flour, sugar, butter, and blueberries. The key is to not overmix the batter so the muffins stay tender. I also like to toss the blueberries in a little flour before adding them to prevent them from sinking to the bottom.

This crumb topping recipe is easy to make and gives the muffins a bakery style look. I use cold butter cut into small pieces and mix it with flour, sugar, and cinnamon until it looks like coarse crumbs. Then I sprinkle it generously over the muffin batter before baking.

The result is a golden, crunchy topping that everyone loves.

Blueberry Muffins with Crumb Topping

Blueberry Muffins with Crumb Topping

4.9 from 1107 votes

These blueberry muffins are soft and fluffy with a buttery crumb topping. They are perfect for breakfast, brunch, or a snack.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Muffins

2 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

For the Crumb Topping

1/2 cup all purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup cold butter cut into small pieces

👨‍🍳Directions

1Preheat your oven to 400 degrees F.
2Line a 12 cup muffin tin with paper liners or grease the cups well.
3This ensures the muffins come out easily without sticking.
4In a large bowl whisk together the flour, sugar, baking powder, and salt until combined.
5In a separate bowl whisk the egg, milk, oil, and vanilla extract until smooth.
6Pour the wet ingredients into the dry ingredients and stir with a rubber spatula just until moistened.
7Do not overmix or the muffins will be tough.
8Gently fold in the blueberries being careful not to crush them.
9In a small bowl combine the flour, brown sugar, and cinnamon for the topping.
10Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs with some pea sized pieces.
11Divide the muffin batter evenly among the prepared muffin cups filling each about two thirds full.
12Sprinkle the crumb topping generously over each muffin pressing lightly so it sticks.
13Bake for 20 to 25 minutes until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
14Let the muffins cool in the pan for 5 minutes then transfer to a wire rack to cool completely.

🔧Equipment

Muffin tin
Paper liners
Mixing bowls
Whisk
Rubber spatula
Fork or pastry cutter

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 25mg🧂Sodium: 280mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 4g

📝Notes

You can use frozen blueberries without thawing them first. Just toss them in a tablespoon of flour to prevent them from bleeding into the batter. For a lighter muffin use buttermilk instead of regular milk.

Watch Video Of How Blueberry Muffins with Crumb Topping Works

These blueberry muffins with crumb topping are a staple in my kitchen and I think they will be in yours too. They are easy to make and always turn out perfectly soft and flavorful.

The crumb topping adds a wonderful crunch that makes them feel extra special. To store leftovers keep them in an airtight container at room temperature for up to three days.

You can reheat them in the microwave for 15 seconds or in a 350 degree oven for 5 minutes to restore the crunch. These muffins are great for breakfast, brunch, or as a snack and they are always a hit at family gatherings.

❓ Frequently Asked Questions About Blueberry Muffins with Crumb Topping

1. Can I use frozen blueberries instead of fresh?

Yes you can use frozen blueberries without thawing them first. Toss them in a tablespoon of flour before adding to the batter to help prevent them from sinking to the bottom. This also keeps the batter from turning purple.

2. How do I store leftover blueberry muffins?

Store the muffins in an airtight container at room temperature for up to 3 days. If you live in a humid climate you can refrigerate them to keep them fresh longer. The crumb topping may soften slightly but they will still taste great.

3. Can I make these muffins gluten free?

Yes you can substitute a 1 to 1 gluten free flour blend for the all purpose flour. Make sure the blend contains xanthan gum for structure. The muffins may be slightly denser but they will still be delicious.

4. Why did my blueberries sink to the bottom?

Blueberries sink when the batter is too thin or if they are too heavy. Tossing them in a little flour before adding them to the batter helps them stay suspended. Also avoid overmixing the batter as this can make it too thin.

5. Can I make the crumb topping ahead of time?

Yes you can prepare the crumb topping and store it in the refrigerator for up to 3 days. Keep it in a sealed container and sprinkle it on the muffins just before baking. You can also freeze the topping for up to a month.

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