Blueberry Crumb Muffins

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These Blueberry Crumb Muffins are moist, packed with blueberries and covered in a buttery cinnamon crumb topping!

Blueberry Crumb Muffins with a cinnamon crumb topping

Blueberry muffins are already moist, fluffy and crazy easy to make but when you add a cinnamon crumb topping it just takes them to the next level.

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Ingredient Breakdown

Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt later on.

Granulated & brown sugar – sweetens and tenderizes muffins. Either light or dark brown sugar will work.

Buttermilk – adds flavor, moisture and makes muffins super fluffy.

Vanilla extract and salt – enhances flavor.

Blueberries – you can use fresh or frozen blueberries. If using frozen, do not thaw

Blueberry Crumb Muffins with a cinnamon crumb topping

How to Make Blueberry Crumb Muffins

1. Make the crumb topping: In a small bowl combine the all-purpose flour, brown sugar and cinnamon. Add melted butter and mix until well combined. Use clean hands to break into crumbs. Set aside.

2. Make the blueberry muffin batter: in a small bowl, whisk together the all-purpose flour, baking powder, salt and baking soda. Set aside.

3. In a medium bowl, whisk the melted butter, granulated sugar, brown sugar, eggs, vanilla and buttermilk until smooth and well combined.

4. Fold dry ingredients into the wets until almost combined, leaving a few streaks of flour. The batter will be thick!

Blueberry Crumb Muffin batter

5. Toss blueberries with a tablespoon of flour then gently fold into batter until just combined. Do not over mix!

6. Evenly divide batter between muffin cups. Sprinkle each muffin with the crumb topping and extra blueberries.

Blueberry Crumb Muffins with a cinnamon crumb topping before baking

Pro Tips for Blueberry Muffins

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Don’t over mix your batter! This will cause too much gluten development and nobody likes rubbery muffins so leave a few streaks of flour before adding the blueberries.
  • Toss the blueberries with about a tablespoon of flour before adding them to your batter to prevent them from sinking to the bottom.
  • Fill your muffin cups 2/3 of the way full to get tall muffin tops. For a jumbo muffin pan I like to do 3 scoops of batter per muffin cup using this cookie scoop.

My Favorite Muffin Tools

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Blueberry Crumb Muffins

These Blueberry Crumb Muffins are moist, packed with blueberries and covered in a buttery cinnamon crumb topping!
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 jumbo muffins
Author Maria Azzarelli

Equipment

  • 1 Jumbo Muffin Pan

Ingredients

Crumb Topping

  • 90 g (3/4 cups) all-purpose flour
  • 50 g (1/4 cup) brown sugar
  • ¼ tsp cinnamon
  • 56 g (4 tbsps) unsalted butter, melted

Blueberry Muffins

  • 250 g (2 cups + 1 tbsp) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 240 g (1 cup) buttermilk
  • 150 g (3/4 cup) granulated sugar
  • 50 g (1/4 cup) brown sugar
  • 113 g (1/2 cup) unsalted butter, melted
  • 2 eggs
  • 1 vanilla extract
  • 250 g (1 1/3 cups) blueberries fresh or frozen (do not thaw)
  • 1 tbsp all-purpose flour
  • extra blueberries for topping optional

Instructions

Crumb Topping

  • In a small bowl combine the all-purpose flour, brown sugar and cinnamon. Add melted butter and mix until well combined. Use clean hands to break into crumbs. Set aside.

Blueberry Muffins

  • Preheat oven to 400°F. Line a 6 count jumbo muffin pan muffin pan with paper liners.
  • In a small bowl whisk together the flour, baking powder, salt and baking soda. Set aside.
  • In a medium bowl whisk the melted butter, granulated sugar, brown sugar, eggs, vanilla and buttermilk.
  • Add the dry ingredients to the wets and fold together leaving a few streaks of flour. The batter will be thick!
  • Toss blueberries with a tablespoon of flour and gently fold into the batter.
  • Divide the batter between muffin cups. Sprinkle each muffin with the crumb topping and extra blueberries. Bake muffins for about 35 minutes or until a toothpick comes out clean.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Standard size muffins: You can use a standard size muffin pan for this recipe just decrease the baking time. Yields 12 standard muffins.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
 
  • Blueberries: Fresh or frozen blueberries work. If using frozen, do not thaw. 
 
  • Store blueberry muffins in an airtight container for up to 2 days at room temperature.

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