The Best Blueberry Crumb Muffins
These bakery-style blueberry muffins are loaded with juicy berries and topped with a tangy blueberry lemon compote and crunchy cinnamon pecan crumble.
Blueberry Muffins With Crumb Topping
If you love blueberry muffins, this recipe takes them to the next level! These bakery-style blueberry crumb muffins are soft, fluffy, and bursting with juicy blueberries. Each one is topped with a tangy blueberry lemon compote and a decadent brown sugar cinnamon crumble that adds the perfect sweet crunch. There are layers of flavor and textures in every bite!
We actually spent an entire week testing different versions of this recipe until we landed on the one — soft like a coffee cake, full of real blueberry flavor, and crowned with that irresistible crumb topping. Whether you’re baking for a weekend breakfast, a brunch treat, or just because you deserve it, these muffins are quick to make and taste like they came straight from a bakery. Perfect for breakfast, snack for the kids, dessert…you name it!
Ingredients
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- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, melted
- Granulated sugar & Brown sugar
- Large eggs, room temperature
- Heavy cream or Greek yogurt
- Vanilla extract
- Fresh blueberries, rinsed and drained
- Lemon Juice
- Pecans
- Ground Cinnamon
Full ingredient amounts available in the printable recipe card at the bottom of the post.
Helpful Kitchen Tools
Instructions
To Prep: Preheat oven to 410° F and place cupcake liners in each of the muffin cups in a standard size 12 cup muffin tin.
- Make the Compote – Add blueberries, sugar, and lemon juice to a medium saucepan over medium low heat. Cook slowly, stirring occasionally and smashing the berries, until the sauce thickens and reduces (about 10-15 minutes). Set aside.
- Make the Batter – Whisk together dry ingredients. In a separate large bowl, whisk together wet ingredients. Slowly add the wet ingredients to the dry ingredients, then stir in the blueberries.
- Make the Crumble – Add everything to a food processor and pulse until you have fine crumbs.
- Assemble & Bake – Scoop batter into the prepared pan, so that each muffin cup is about 2/3 full (about 2 Tablespoons of muffin batter). Add a Tablespoon of the compote to each, then sprinkle the top with a spoonful of the crumble. Bake 7 minutes at 410°F, then reduce heat and bake 13 minutes at 375°F.
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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The Best Blueberry Crumb Muffins
Equipment
- Muffin Pan
- Mixing bowls
- Electric mixer
Ingredients
For the Blueberry Compote
- 2 cups fresh blueberries
- 1 1/2 TB Granulated Sugar
- 1 TB lemon juice
Crumb Topping
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1 1/2 tsp cinnamon
For the Muffins
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup heavy cream or Greek yogurt
- 2 tsp vanilla extract
- 1 cups fresh blueberries rinsed and drained
Instructions
- Preheat oven to 410° F and prepare your muffin tin with cupcake liners.
- Cook the compote ingredients in a saucepan over medium, stirring regularly, until the mixture reduces into a jam-like consistency (about 10-15 minutes). Remove from heat and allow to cool.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder and salt.
- In a separate large bowl, or the bowl of a stand mixer, mix together the wet ingredients: butter, sugar, eggs, cream, 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 2 TB of batter into each cupcake liner.
- Spoon about a Tablespoon of compote on top of the batter in each muffin cup.
- Chop the crumble ingredients in a food processor until you have a crumb texture.
- Sprinkle the muffins generously with the crumble topping.
- Bake for 7 minutes at 410°F, then reduce heat to 375°F and bake 13 more minutes. Allow the muffins to cool for about 5 minutes before enjoying.
Video
Notes
Nutrition
Be sure to pin our bakery style blueberry crumb muffins on Pinterest:
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