Crumb Top Blueberry Muffins
Treat yourself to the ultimate bakery-style experience with these irresistible Crumb Top Blueberry Muffins. Perfectly fluffy and packed with bursts of juicy blueberries, these muffins are topped with a buttery, golden crumb layer that adds the ideal hint of sweetness and texture. Ready in under 35 minutes, this recipe combines simple pantry staples with fresh or frozen blueberries for a quick and easy treat that's perfect for breakfast, brunch, or a midday snack. The secret is in the tender crumb topping, made by blending flour, sugar, and cold butter into a delightful streusel that crisps beautifully in the oven. Enjoy these moist and flavorful muffins warm or at room temperature with a cup of coffee or tea for a homey, comforting indulgence!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.33 cups Unsalted butter (melted)
- 0.5 cups Milk
- 1 Large egg
- 1 teaspoons Vanilla extract
- 1 cups Fresh or frozen blueberries
- 0.5 cups All-purpose flour (for crumb topping)
- 0.33 cups Granulated sugar (for crumb topping)
- 0.25 cups Unsalted butter (cold, diced, for crumb topping)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with 8 paper liners or lightly grease the tin.
In a medium bowl, whisk together 1.5 cups of all-purpose flour, 0.75 cups of granulated sugar, 2 teaspoons of baking powder, and 0.25 teaspoons of salt.
In another bowl, combine 0.33 cups of melted butter, 0.5 cups of milk, 1 large egg, and 1 teaspoon of vanilla extract. Whisk until fully mixed.
Add the wet ingredients to the dry ingredients and gently fold together until just combined. Be careful not to overmix, as it could make the muffins dense.
Gently fold in the 1 cup of blueberries, ensuring they are evenly distributed through the batter.
For the crumb topping, combine 0.5 cups flour, 0.33 cups sugar, and 0.25 cups cold, diced butter in a small bowl. Use your fingers or a fork to blend the mixture until it resembles coarse crumbs.
Divide the muffin batter evenly among the 8 prepared muffin cups, filling each about three-quarters full.
Sprinkle the crumb topping generously over each muffin, pressing it slightly so it adheres.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.3 g | 157% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 1622 mg | 71% | |
| Total Carbohydrate | 445.7 g | 162% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 250.3 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 254 mg | 20% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 673 mg | 14% | |
*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.
