These fluffy blueberry crumb muffins are bursting with juicy blueberries and topped with a sweet cinnamon crumble.
Blueberry Crumb Muffins
If you love blueberry muffins, this recipe takes them to the next level!!
Imagine this: fluffy muffins bursting with juicy berries, topped with a deliciously crunchy brown sugar cinnamon crumble. Whether you’re enjoying a leisurely breakfast or a quick afternoon snack, these muffins are sure to satisfy your sweet tooth and start the day in a flavorful way!
If you’re looking for a tasty bakery-style muffin that you can make at home, you can’t go wrong with these quick and easy muffins! They’re so simple to make and you can enjoy that bakery style deliciousness right in your own kitchen.
When it comes to texture and taste, these really remind me of coffee cakes, with the soft fluffy cake style muffin and the crunchy crumble topping. It is an incredibly delicious and crave-able combination that really elevates the basic blueberry muffin!
Ingredients
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For the Muffins
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream (or Greek yogurt)
- 2 teaspoon vanilla extract
- 1/4 cup milk, room temperature
- 1 1/2 cups fresh blueberries, rinsed and drained
Crumb Topping
- 3/4 cup light brown sugar
- 1 1/2 teaspoon ground cinnamon
Helpful Kitchen Tools
Instructions
To Prep: Preheat oven to 375° F and place cupcake liners in each of the muffin cups in a standard size muffin tin.
- In a small bowl, stir together the brown sugar and cinnamon with a fork to make the topping; set aside. In a separate mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder and salt.
- In a large bowl, or the bowl of a stand mixer, cream the butter and both types of sugar together until smooth and creamy. Add in the eggs, one at a time. Finally, mix in the sour cream, milk and vanilla extract, until well combined.
- Gradually add the dry ingredients to the bowl of wet ingredients, mixing until combined. Fold in the blueberries. Scoop about 1/4 cup of the muffin batter into each of the paper liners and sprinkle generously with the streusel topping mixture.
- Bake for 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Allow the muffins to cool for about 5 minutes before enjoying.
Video Demo:
Prep Tips
- Blueberries – We used fresh blueberries in this recipe, but you can use frozen blueberries too! If using frozen blueberries, do not thaw them first. Instead, roll them in a light coating of flour before adding to the recipe still frozen.
- Gluten-Free Variation – This blueberry muffin recipe is easy to modify for a gluten free lifestyle by substituting all-purpose gluten-free flour for the regular all purpose flour.
- Storage – Keep leftover muffins in an airtight container at room temperature for up to 2-3 days. For long-term storage, these can be frozen fro 2-3 months. I recommend wrapping each individual muffin in plastic wrap and placing them inside a large freezer bag. That way you can take one out at a time and they won’t freeze together.
More Muffin Recipes To Try:
- Lemon Poppyseed Muffins
- Air Fryer Double Chocolate Muffins
- Corn Dog Muffins
- Gluten Free Pumpkin Chocolate Chip Muffins
- Copycat Starbucks Pumpkin Cream Cheese Muffins
Blueberry Crumb Muffins Recipe (Printable Copy)
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Blueberry Muffins with Crumb Topping
Equipment
- Muffin Pan
- Mixing bowls
- Electric mixer
Ingredients
Crumb Topping
- 3/4 cup light brown sugar
- 1 1/2 tsp cinnamon
For the Muffins
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs room temperature
- 1/2 cup sour cream or Greek yogurt
- 2 tsp vanilla extract
- 1/4 cup milk room temperature
- 1 1/2 cups fresh blueberries rinsed and drained
Instructions
- Preheat oven to 375° F and prepare your muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder and salt.
- In a separate large bowl, or the bowl of a stand mixer, cream the butter and both types of sugar together until smooth and creamy. Add in the eggs, one at a time. Finally, mix in the sour cream, milk and vanilla extract, until well combined.
- Gradually add the dry ingredients to the bowl of wet ingredients, mixing until combined.
- Fold in the blueberries.
- Scoop about 1/4 cup of batter into each cupcake liner.
- In a small bowl, stir together the brown sugar and cinnamon to make the topping.
- Sprinkle the muffins generously with the crumble topping.
- Bake for 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Allow the muffins to cool for about 5 minutes before enjoying.
Video
Notes
Nutrition
Be sure to pin this recipe on Pinterest:
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