Blueberry Crumb Muffins
Indulge in the irresistible charm of homemade blueberry crumb muffins—a perfect balance of tender, fluffy interiors bursting with juicy blueberries and a buttery, cinnamon-scented crumb topping. This easy-to-follow recipe combines pantry staples like all-purpose flour and brown sugar with seasonal or frozen blueberries for an anytime treat that's as versatile as it is delicious. Ready in under 40 minutes, these bakery-style muffins feature a golden, streusel-like topping that adds both texture and a sweet, spiced depth to every bite. Perfect for breakfast, brunch, or a grab-and-go snack, these muffins are best served warm or at room temperature. With simple techniques and a wow-worthy result, this recipe promises to become a new household favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted and slightly cooled
- 0.5 cup milk
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1.5 cups blueberries, fresh or frozen (if frozen, do not thaw)
- 0.5 cup brown sugar
- 0.5 cup all-purpose flour (for crumb topping)
- 0.25 cup unsalted butter, cold and cubed (for crumb topping)
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the muffin wells with non-stick spray.
In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoon of salt until well combined.
In a medium bowl, whisk together 0.5 cup of melted butter, 0.5 cup of milk, 2 large eggs, and 1 teaspoon of vanilla extract until smooth and creamy.
Add the wet ingredients to the dry ingredients and fold together gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in 1.5 cups of blueberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Prepare the crumb topping by mixing 0.5 cup of brown sugar, 0.5 cup of flour, 0.25 cup of cold cubed butter, and 1 teaspoon of ground cinnamon in a small bowl. Use a fork or your fingers to combine until the mixture is crumbly.
Sprinkle the crumb topping evenly over the muffin batter in the tin.
Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
Nutrition Facts
Calories |
3778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 2306 mg | 100% | |
| Total Carbohydrate | 548.9 g | 200% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 299.2 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 388 mg | 30% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 978 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
