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Blueberry Crumb Muffins

These delightful muffins are a perfect blend of sweet and tart flavors from fresh blueberries, topped with a rich, buttery crumb topping. Ideal for breakfast or a snack!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Baking, Blueberry Muffins, Breakfast Muffins, Dessert Muffins
Servings: 12 muffins
Calories: 220kcal

Ingredients

Muffin Batter

  • 1 cup fresh blueberries Use fresh blueberries for the best flavor and texture. Frozen blueberries can be used without thawing.
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted Can substitute with salted butter if necessary.
  • 1 cup milk Use room temperature milk for better results.
  • 2 large eggs Use room temperature eggs.
  • 2 teaspoons vanilla extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar Brown sugar adds moisture and a deeper flavor. Can substitute with granulated sugar.
  • 1 teaspoon ground cinnamon

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners for easy removal.
  • In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and ground cinnamon. Whisk until blended.
  • In a separate bowl, whisk together the melted butter, granulated sugar, eggs, milk, and vanilla extract until smooth and fully combined.
  • Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; it's fine if there are some lumps. Gently fold in the fresh blueberries.
  • For the crumb topping, mix the brown sugar, a bit of flour, cinnamon, and melted butter in a small bowl until you achieve a crumbly texture.
  • Divide the muffin batter evenly among the muffin cups. Generously sprinkle the crumb topping over each muffin.

Baking

  • Bake the muffins for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer bag for up to three months.