These bakery style blueberry crumb muffins will be a new family favorite! Make them for breakfast served warm with butter for spreading. No need to visit the bakery when you can make these at home.
Blueberry Crumb Muffin Recipe
Some days you just want a muffin. A big ol’ blueberry muffin with a buttery, crumbly, cinnamon top…you know the kind. In fact I love this flavor combination so much that I also make it as a Blueberry Muffin Coffee Cake! There is something so comforting about this classic breakfast food.
Ingredients in Blueberry Muffins
I slightly adapted the King Arthur flour “Favorite Blueberry Muffins” recipe and added on my own crumble topping to create this recipe and it’s a winner. Here’s what you’ll need:
- Butter – I usually use unsalted butter for baking but if all you have is salted you can use that and remove the salt from the recipe.
- Sugar – just enough to make them sweet.
- Eggs – This creates structure and stability in your muffins.
- Flour – all purpose flour or white whole wheat will both work in this recipe.
- Baking Powder & Salt – because, baking!
- Milk – I generally bake with whole milk because it gives the most richness.
- Vanilla – use the good stuff, real vanilla extract!
- Blueberries – fresh or frozen will work.
- Cinnamon – for that flavorful topping.
How to Make Blueberry Muffins
- Preheat & Prep– get your oven preheat and your muffin tins prepped with cupcake liners.
- Cream & Eggs– get the butter and sugar creamed together and add the eggs one at a time until smooth.
- Dry Ingredients – whisk together flour, baking powder and salt.
- Mix the Batter – add the dry into the wet, extract and milk.
- Berries – fold in the blueberries. (see my recipe notes on flour!)
- Fill – fill the muffin cups with batter.
- Make the Crumb Topping – In a bowl combine flour, sugar, melted butter and cinnamon and mix together with a fork. Top the muffins.
- Bake – Bake for 25-30 minutes until golden brown!
Possible Variations and Substitutions
- Flour– although the recipe calls for all-purpose white flour, you can also use white whole wheat or even whole wheat. I haven’t personally tried Gluten-Free flour mixes but I’m sure that would work as well. The resulting texture and “height” of the muffins might change.
- Sugar – I’ve only tried these muffins with classic granulated white sugar but a combination of white and light brown sugar might also be good! That would result in a deeper flavor.
- Eggs – No eggs? Egg Allergy? Here is a great resource for Egg Substitutes in Baking. I have not personally tried these substitutes in this recipe.
- Blueberries– this recipe would also be delicious with raspberries or even cherries! No berries, you can always change the recipe up completely by adding in small diced apples. Delish!
- Crumb Topping – You can definitely leave this off if you want a classic blueberry muffin. You can also sprinkle the batter with just a bit of cinnamon sugar before baking in place of the crumb topping.
- Cupcake Liners – if you don’t have paper cupcake liners, you can grease your muffin pan well with non-stick spray and bake without them.
Trick for Getting Blueberries Not to Sink
One of the best baking tricks for any type of cake, muffin or cupcake is to toss fruit and even chips (like chocolate chips) in a little bit of flour before folding into the batter. This helps them suspend in the batter and prevents them from sinking to the bottom of the pan during baking.
Like all quick breads, these muffins were even more delicious the next day. Wrap them up tight on a platter covered in plastic wrap and they will be even more moist and delicious on day two. There is a strict day 1 “NO EATING” rule placed on my banana and pumpkin breads and for good reason. They are so much better the next day!
More Quick Baking Recipes
- The Best Sour Cream Banana Bread
- Cherry Crumb Muffins
- Chocolate Chip Pumpkin Bread
- Cinnamon Spice Apple Bread
- Chocolate Peanut Butter Banana Bread
- Chocolate Chip Zucchini Bread
- Pumpkin Bread with Maple Butter Icing
- Strawberry Rhubarb Crisp Muffins
I hope you enjoy these Blueberry Crumb Muffins as much as my family does! They really are best breakfast muffin to make for a sweet weekend treat or brunch. Serve them alongside scrambled eggs and bacon for the perfect meal. If you make this recipe, please leave me a comment letting me know what you think! Happy baking.
- 6 tablespoons butter
- 3/4 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- Crumble Topping:
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 stick salted butter, melted
- 1 teaspoon cinnamon
- 2 cups fresh or frozen blueberries, 1/2 cup reserved
- Preheat your oven to 375°F. Line 12 muffin cups with paper liners and set aside.
- 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.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add the dry ingredients to the butter mixture, and beat well. Stir in the milk, and vanilla extract, mixing only until smooth.
- Wash and dry blueberries on a dish towel or paper towels (only if using fresh). In a bowl, toss blueberries with about 1 Tablespoon of flour. Gently fold 1 1/2 cups of the berries into the batter. Reserve the remaining 1/2 cup for adding on top later.
- Fill the muffin cups 3/4 to almost full, using all of the batter. Divide remaining blueberries between muffin cups pressing gently into the batter.
- 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.
- 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.
- Cool muffins on in the pan on a cooling rack just until they are cool enough to handle and remove.
- Serve warm or room temperature.
I find these muffins are even better 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!