The Best Blueberry Crumb Muffins

holding a homemade blueberry muffin that's been cut in half to show detail.

These fluffy blueberry crumb muffins are bursting with juicy blueberries and topped with a sweet cinnamon crumble.

Course Breakfast, Snack

Cuisine American

Keyword Blueberry Crumb, Blueberry Crumb Muffins, Blueberry Muffins, Crumb Muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings Muffins

Calories 349kcal

Author Stacey aka the Soccer Mom

Cost $12

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 information is provided as an estimate.

Yield - 12 muffins

Storage - Keep leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. To prevent sticking, wrap each muffin individually in plastic wrap, then place them together in a large freezer-safe bag. That way, you can grab one at a time whenever you’re craving a quick, homemade treat!

Nutrition