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Freshly baked blueberry crumble muffins with crumb topping

Blueberry Crumble Muffins

Bakery-style blueberry crumble muffins with a moist, fluffy center and crunchy streusel topping.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 5 minutes
Total Time: 45 minutes
Servings: 12 muffins
Calories: 230kcal
Author: Nicole Harper
Cost: $6–8

Equipment

  • 1 12-cup muffin tin with paper liners
  • 12 Paper muffin liners standard size
  • 2–3 Large mixing bowls for dry, wet, and crumble
  • 1 Wire whisk or spoon
  • Set Measuring cups and spoons —
  • 1 Ice Cream Scoop / Large Spoon for even portioning
  • 1 Wire cooling rack —
  • 1 Pastry cutter or fork for crumble

Ingredients

Muffins

  • 2 cups All-purpose flour +1 tablespoon extra for blueberries
  • 1 cup Granulated sugar —
  • 2 teaspoon Baking powder —
  • ½ teaspoon Salt —
  • ½ cup Unsalted butter melted, cooled slightly
  • 2 Large eggs room temperature
  • ¾ cup Whole milk or buttermilk
  • 1 teaspoon Vanilla extract —
  • 1 ½ cups Fresh blueberries coated with flour

Crumble Topping

  • ½ cup All-purpose flour —
  • ½ cup Brown sugar packed
  • ¼ cup Cold butter cubed
  • ½ teaspoon Ground cinnamon —
  • ¼ cup Rolled oats optional but adds crunch

Instructions

  • Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  • In a large bowl, mix flour, sugar, baking powder, and salt.
  • In a separate bowl, toss blueberries with 1 tablespoon flour. Set aside.
  • In a medium bowl, combine all crumble ingredients and use a pastry cutter or fork to form coarse crumbs. Set aside.
  • In another bowl, whisk melted butter, eggs, milk, and vanilla until combined.
  • Add wet ingredients to dry ingredients and stir until just combined.
  • Gently fold in floured blueberries.
  • Use an ice cream scoop or spoon to fill muffin cups ¾ full.
  • Sprinkle crumble topping evenly over each muffin.
  • Bake for 22–25 minutes or until a toothpick comes out clean.
  • Transfer to a wire cooling rack and let cool for 5 minutes before serving.

Notes

These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

Nutrition

Serving: 80g | Calories: 230kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 160mg | Potassium: 110mg | Fiber: 1g | Sugar: 18g | Vitamin A: 280IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1.2mg