Best Blueberry Crumble Muffins

So, get ready for a taste sensation with our beloved Blueberry Crumble Muffins – the ultimate treat for muffin aficionados! Bursting with plump, juicy blueberries and topped with a mouth-watering crumbly topping, these muffins are a must-try for anyone seeking a delectable breakfast or snack option.

It’s all good and these muffins are great to pack in lunches, breakfast or when the kids want a yummy snack!

With a recipe that has been perfected to perfection, every bite is a deliciously satisfying experience. Don’t miss out on these award-winning muffins that will have your taste buds singing!

Crumble Topping

• granulated sugar
• all-purpose flour
• cold unsalted butter 
• ground cinnamon

Blueberry Muffins

• all-purpose flour
• granulated sugar
• baking powder
• salt
• vegetable oil or coconut oil, melted and cooled
• large egg
• buttermilk or milk, or milk + 1 teaspoon lemon juice or vinegar mixed together to make buttermilk, let stand for 5 minutes, then stir and use.
• fresh or frozen blueberries

Instructions How to Make The Best Blueberry Muffin Recipe with Crumb Topping!

1. Preheat oven to 400 degrees F.
2. Grease muffin tins in the muffin pan or line with cupcake liners.

Crumble Topping

1. In a small bowl, mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon using a pastry cutter or fork until you have chunky crumbles and set aside.

Blueberry Muffins

1. In a large bowl, whisk together the dry ingredients of 1½ cups flour, ¾ cup sugar, ½ teaspoon salt and 2 teaspoons baking powder; set aside.
2. Add oil, egg and buttermilk.to the flour mixture and mix until just barely incorporated.
3. Fold in blueberries and do not overmix.
4. Fill muffin cups ¾ of the way up (using an ice cream scoop is easiest) with the muffin batter, and sprinkle each muffin with the crumble streusel topping. (You will probably have some leftover.)
5. Bake muffins for 20 to 25 minutes, or until done.  You can also insert a toothpick into the center of one of the center muffins before removing the pan from the oven. If it comes out clean or with a few moist crumbs clinging to the pick, the muffins are done.
6. Makes 10 muffins.

Storing Blueberry Muffins

• For storage, you can freeze them or refrigerate them after you’ve made them.  Just store them in an airtight container or a freezer bag at room temperature on in the fridge for 3-4 days. If freezing, store for up to 2 months.

More Variations

• Add some lemon zest if you want to brighten these muffins up with a lemon burst of flavor.
• Don’t have blueberries? You can sub with strawberries, blackberries, cherries or raspberries.
• Add some vanilla extract or some almond extract if desired as it enhances delicious flavor by adding a subtle, sweet, and aromatic quality tothe muffins.

If blueberries aren’t you thing, you can use either raspberries, peaches, strawberries, blackberries or a mixture of berries in this muffin recipe. I hope you enjoy these as much as we did.  You may love these Apple Crumble Muffins as well!