Blueberry Crumb Muffins
Get this moist and delicious recipe for blueberry crumb muffins. You will not be disappointed. They are perfect for blueberry season.
With fresh blueberries in season, there is nothing better than blueberry muffins, and this recipe is a phenomenal one to use for just that.
These muffins were moist and so very delicious. I think I could easily eat a blueberry muffin (or three) every morning of my life and be a very happy woman.
I used fresh blueberries for these, but I’m sure frozen would work great, too!
My only slight disappointment was that the crumb topping never got browned like I wanted it but I think next time I’ll cut down on the amount of flour in the topping and it will work a little better. Enjoy!
Blueberry Crumb Muffins
- Flavorless vegetable oil spray
- 2 cups (284 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- 1 cup (212 g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup milk
- 2 ½ cups fresh or frozen blueberries
- 6 tablespoons (85 g) unsalted butter
- ¼ cup (53 g) granulated sugar
- ¼ cup (53 g) packed dark brown sugar
- ¾ teaspoon ground cinnamon
- Pinch of salt
- 1 ½ cups (213 g) all-purpose flour (see note)
- Preheat the oven to 375 degrees. Spray 12-cup muffin tin with flavorless oil spray or line with paper liners (I actually got about 15 muffins out of the recipe).
- In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. In the bowl of an electric mixer fitted with the paddle attachment and set on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.
- Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.
- Spoon the batter into the prepared muffin tin. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean. Let the muffins cool slightly in the muffin tin set on wire racks before removing.
Recipe Source: from The Family Cookbook
21 Comments on “Blueberry Crumb Muffins”
Hey, Mel. Love your recipes. Question, should the butter be softened or melted? It’s always nice to have that clarification when baking. Thanks.
For this recipe, it’s softened. I’ll add that note to the recipe. 🙂
Oh my, going to make it plus I am going to put Raspberries in a batch as well… Will be looking for more recipes too.
You Have UNBELIEVABLE Recipes! I learned to make bread because of YOUR RECIPES! And they are Great!
I just tried the Blueberry Muffins tonight. They came out PERFECT! Too hot to taste right now but I have no doubt they will be great… Thanks to your recipes and website!
Thank you so much, Tim!
*apon* not open oops 🙂
My daughter wanted to make Blueberry muffins and so I searched your blog and came open this delicious looking muffin. So we gave it a try and had beautiful success! I followed your advice and cut the flour to 3/4c. and they were delicious. In my oven they were done at 27 minutes. I have not had the greatest success with muffins so I am happy to say we will make these beauties again!
My family loves loves loves your “Best Blueberry Muffins”. I didn’t have the lemon zest on hand so opted for these. I’d have trouble choosing which one really is the best! These were great. I followed your recommendation for cutting down on the flour and it did give it a crispier top. And, they’re beautiful! I think one of them stood and inch and a half over the top. Gorgeous! Very moist and delicious.
All of your recipes always turn out great. Yours is always the first place I go when I’m looking for something. Thanks for the time you put into this!
Just made these with frozen mixed berries. I cut down on the flour for the crumb topping…..we’ll see how they come out! Can’t wait!
I made these yesterday and they are fabulous! For the crumb topping I mixed together 1/2c sugar, 1/4c flour, and 1/4c butter, which turned out perfectly! For an added touch I sprinkled sparkling sugar over the crumb topping before baking. Thanks for another great post. Delicious.
Natalie – let me know how they turn out (good OR bad!). I really hope you like them.
I think I’ll be making some blueberry muffins this weekend…
making these tomorrow, can’t wait
There is NOTHING better than a fresh blueberry muffin and these look FABULOUS!
Blueberry Muffins are my favorite! And I always love crumb topping, it just adds so much to the flavor! They look delicious!
The topping sounds nice. I love blueberry muffins but strawberries and raspberries are in season here so perhaps I could just substitute the blueberries for these.
Those muffins looks so good! I am looking forward to blueberry season.
your muffins look <>stellar<>. i’m an avowed fan of anything and everything blueberry and crumby, so obviously, i think i’m in love. 🙂
Beautiful….I’m a sucker for a crumb topping. Can’t wait for blueberry season to come to Wisconsin!
This looks so good. I have been in a blueberry muffin kind of mood too!
Mmmm–those look great!! I love blueberry muffins! Yours look wonderful.