Blueberry Crumb Muffins
Serves: 12
Blueberry Muffins with a cinnamon crumble topping.
  • 6 tablespoons butter
  • ¾ cup sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup whole milk
  • 2 teaspoons vanilla extract
  • Crumble Topping:
  • 1 cup all-purpose flour
  • ⅔ cup granulated sugar
  • 1 stick salted butter, melted
  • 1 teaspoon cinnamon
  • 2 cups fresh blueberries, ½ cup reserved
  1. Preheat your oven to 375°F. Line 12 muffin cups with paper liners and set aside.
  2. In a large mixing bowl, beat together the butter and sugar until they're light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. In a separate bowl, whisk together the flour, baking powder and salt.
  4. Add the dry ingredients to the butter mixture, and beat well. Stir in the milk, and vanilla extract, mixing only until smooth.
  5. Wash and dry blueberries on a dish towel or paper towels. In a bowl, toss blueberries with about 1 Tablespoon of flour. Gently fold 1½ cups of the berries into the batter. Reserve the remaining ½ cup for adding on top later.
  6. Fill the muffin cups ¾ to almost full, using all of the batter. Divide remaining blueberries between muffin cups pressing gently into the batter.
  7. In a bowl combine ingredients for the crumble topping; flour, sugar, melted butter and cinnamon and mix together with a fork. Divide between the muffin cups piling the crumble on top of each muffin. Don't worry if it looks too full.
  8. Bake the muffins for 25 to 30 minutes, until they're very light golden brown. Note: Check after 25 minutes and bake longer if needed. Muffins will be done when a toothpick inserted in the center comes out clean.
  9. Cool muffins on in the pan on a cooling rack just until they are cool enough to handle and remove.
  10. Serve warm or room temperature.
  11. Note: I find these muffins are best served next day. After muffins have completely cooled, store overnight on a tray wrapped in plastic and they will be even moister and in the morning!
Recipe by Freutcake at