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Blueberry Muffins with Crumble Topping Recipe

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4 from 81 reviews

These Blueberry Muffins with Crumble Topping are moist, flavorful, and topped with a delightful cinnamon-sugar crumble. Perfect for breakfast or a snack, they combine fresh blueberries with a tender muffin base and a crispy, buttery topping that adds texture and sweetness.

  • Total Time: 37 minutes
  • Yield: 10 muffins

Ingredients

Crumb Topping

  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted and cooled
  • 1½ cups all purpose flour (gluten-free if needed)

Muffin Batter

  • 1½ cups + 2 tablespoons all purpose flour (gluten-free if needed)
  • ½ cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup milk (any kind)
  • ⅓ cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature
  • 1 cup blueberries

Instructions

  1. Prepare Muffin Tin: Line a 12-cup muffin tin with 10 paper liners or coat with nonstick spray and set aside.
  2. Make Crumb Topping: In a medium bowl, combine granulated sugar, brown sugar, cinnamon, and salt. Whisk in melted butter, then stir in flour using a rubber spatula until just moist and crumbly.
  3. Mix Dry Ingredients: In another medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, baking soda, and salt for the batter.
  4. Combine Wet Ingredients: In a large bowl, whisk together milk, melted butter, vanilla extract, and eggs until blended.
  5. Mix Batter: Add the dry ingredient mixture into the wet ingredients and stir gently with a rubber spatula until just combined. The batter will be thick; avoid overmixing to keep it tender.
  6. Prepare Blueberries: Toss the blueberries in the small amount of reserved flour to coat, then carefully fold them into the batter ensuring even distribution.
  7. Rest Batter and Preheat Oven: Cover the bowl with a towel and let the batter rest for 15-20 minutes while preheating the oven to 425°F (220°C).
  8. Fill Muffin Cups and Add Topping: Using a large cookie scoop, fill the muffin cups almost full with batter. Sprinkle the crumb topping generously over each muffin, gently pressing it in slightly to adhere without compressing the batter.
  9. Bake Muffins: Bake at 425°F for 7 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 11-14 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool Muffins: Remove muffins from the oven and allow to cool in the tin for 15 minutes. Then transfer to a wire rack to cool completely before serving.

Notes

  • For gluten-free muffins, substitute the all-purpose flour with a gluten-free flour blend in equal amounts.
  • Ensure all wet ingredients like eggs and butter are at room temperature for better batter consistency.
  • Do not overmix the batter to keep muffins soft and tender.
  • Resting the batter before baking helps to achieve a better texture.
  • Use fresh or frozen blueberries; if using frozen, do not thaw and toss them in flour directly.
  • The crumb topping adds a nice crunch and flavor contrast but can be omitted if you prefer a plain muffin.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/blueberry-muffins-with-crumble-topping-recipe/