blueberry crumb muffins
Buttery, fluffy, and nicely domed, these blueberry crumb muffins may just be the perfect blueberry muffin! Bursting with juicy blueberries and topped with an irresistible brown sugar-cinnamon crumb topping, these muffins belong next to your morning coffee.
With a touch of lemon zest for brightness and a splash of pure vanilla extract for sweetness, a warm blueberry muffin with a slather of butter is the most perfect way to start the day.
Ingredients
Crumb Topping
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 2/3 cup flour
- 1/2 tsp cinnamon
- pinch of salt
- 3 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
Muffins
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 tsp aluminum-free baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup low-fat buttermilk, at room temperature
- 1/2 cup plain fat-free Greek yogurt, at room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg, lightly beaten
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 400°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. For the crumb topping, combine sugars, flour, cinnamon, and salt in a small bowl; add melted butter and vanilla, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside one tablespoon mixture to toss with berries, then make a well in the center of the mixture. Combine buttermilk, yogurt, melted butter, egg, lemon zest, and vanilla in a medium bowl; add to flour mixture and fold in just until almost incorporated. Toss blueberries with reserved flour mixture, and gently fold into the batter.
- Fill each baking cup 3/4 full of batter and sprinkle evenly with crumb topping. Place muffin pan in the oven and immediately reduce oven temperature to 375°F. Bake for 17 to 18 minutes, until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
Keywords: Blueberry, Muffin, Crumb Topping
More muffin recipes you’ll love:
Jam Crumb Muffins
Raspberry Almond Crumb Muffins
Banana Crumb Muffins
12 comments
I agree, these would be a wonderful way to start the day! And the aroma of these muffins baking would be a great way to pull sleepy heads out of bed without saying a word!
One of these definitely belongs next to my morning coffee Laura! Love that crumb topping!
Just made muffins today, but yours look so much better! I need them!
I make something similar. One of my favourites xx
I love those big crumbles! What a perfect breakfast treat!!
My Mr can’t get enough fresh blueberries! He’d claim the entire batch of these beauties just for himself! A fab summer recipe Laura.
These are like the ones straight from my favorite bakery, I can’t wait to make them!
There is nothing finer than a beautiful, blueberry muffin and these look perfect 🙂
I am baking these for sure. Got a huge bag of cherries, so will use that instead.
I never get tired of blueberries, Laura. I eat them all year round. I LOVE these muffins with their pretty crumb topping. These definitely belong next to my morning coffee. And one in my lunch bag. And of course I’ll need one for a snack before bed! 🙂
Could I substitute full fat buttermilk and Greek yogurt as that’s all I have on hand.?
Hi Kim, yes you can!