Blueberry Crumb Muffins
User Reviews
4.8
12 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
12 muffins
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Course
Bread
Blueberry Crumb Muffins
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These blueberry crumb muffins are the ultimate breakfast or snack with a cup of coffee. Bursting with fresh blueberries and topped with cinnamon crumbs, these tender muffins are a bakery-worthy treat.
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Ingredients
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 eggs
- 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
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Instructions
- Preheat the oven to 350°F. Line a standard muffin pan with paper liners. Set aside.
- In a medium bowl, whisk together 2 cups of the flour with the baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or with an electric hand mixer, cream together ½ cup butter with the granulated sugar until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition. Add the vanilla; beat to combine.
- Add half of the flour mixture; mix on low speed until just combined. Add all of the buttermilk; mix until just combined. Add the remaining flour mixture, mixing until just combined. Scrape the sides and bottom of the bowl to ensure the batter is well mixed.
- In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour. Gently fold the blueberries into the batter with a rubber spatula.
- Divide the batter evenly among the lined muffin cups. Set pan aside.
Make the crumb topping:
- In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until evenly distributed and crumbly in texture. Sprinkle topping over muffins.
- Bake for 22-27 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool slightly before removing from the pan. Place on a wire rack to cool completely.
Notes
- Helpful resources:
- Make sure you know how to measure flour correctly to get perfect muffins every time.
- You may use buttermilk substitute if you do not have buttermilk on hand.
- Use my tips for how to soften butter if you forgot to set your butter out ahead of time.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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