Best Blueberry Crumb Muffins Recipe

These blueberry crumb muffins are the perfect coffee-time breakfast or snack. These soft muffins are bakery-worthy with fresh blueberries and cinnamon crumbs.  

For the muffins: – 2 cups plus 1 tablespoon flour divided use – 1 ½ teaspoons baking powder – ½ teaspoon baking soda – ½ teaspoon salt – ½ cup (8 tablespoons) unsalted butter, softened – ⅔ cup granulated sugar – 2 large egg – 1 ½ teaspoons pure vanilla extract – ¾ cup buttermilk – 1 ½ cups fresh or frozen blueberries not thawed if frozen For the crumb topping: – ⅓ cup packed brown sugar – 2 tablespoons all-purpose flour – ½ teaspoon ground cinnamon – 1 tablespoon butter cold


Preheat oven to 350°F. Line normal muffin pans with paper. Save. In a larger basin, combine 2 cups flour, baking powder, soda, and salt. Save.  


Step 1

In a stand mixer or electric hand mixer, beat ½ cup butter and granulated sugar for 3 minutes, scraping bowl sides as needed.  

Step 2

Add eggs carefully and beat. Mix in vanilla. Stir in half the flour mixture on low speed. Buttermilk should be just mixed.   

Step 3

Simply incorporate the remaining flour mixture. Mix batter by scraping basin edges and bottom.  

Step 4

Mix blueberries and 1 tablespoon of flour in a small bowl. Use a rubber spatula to mix blueberries into batter. Evenly fill muffin cups with batter. Reserve pan.  

Step 5

Make the crumb topping:- In a small basin, mix brown sugar, flour, and cinnamon. Evenly crumble butter. Serve muffins topped.  

Step 6

Bake 22–27 minutes until a toothpick put into the centre comes out clean. Remove muffins from pan after cooling. Finish cooling on wire rack.  

Step 7

Easy Cranberry Orange Muffins Recipe 

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