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Blueberry Crumb Muffins

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 muffins
Course: Bread

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

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Line a standard muffin pan with paper liners. Set aside.
  2. In a medium bowl, whisk together 2 cups of the flour with the baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. Add the eggs one at a time, beating well after each addition. Add the vanilla; beat to combine.
  5. 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.
  6. 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.
  7. Divide the batter evenly among the lined muffin cups. Set pan aside.
Make the crumb topping:
    Cup of Yum
  1. 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.
  2. Bake for 22-27 minutes, or until a toothpick inserted into the center comes out clean.
  3. 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.