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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 soft, fluffy, and bursting with juicy blueberries, topped with a golden, buttery crumble that makes them simply irresistible. Whether you’re looking for a delightful breakfast treat or a cozy snack, this recipe is sure to become a family favorite.

If you love blueberry muffins, you might also enjoy our Irresistibly Fluffy Blueberry Muffins with Crumble Topping or our Ultimate Bakery Style Streusel Blueberry Muffins Recipe.

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 cubes 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; a few lumps are okay.

6. Fold in the Blueberries

Gently fold the fresh 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 2/3 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?

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

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.

Can I substitute the buttermilk?

Yes, you can use a mixture of milk and lemon juice or vinegar as a substitute for buttermilk.

For more delicious muffin recipes, check out our Bakery Style Blueberry Streusel Muffins.