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.
Blueberry Crumb Muffins
- Yield: 12 muffins
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
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Jam Crumb Muffins
Raspberry Almond Crumb Muffins
Banana Crumb Muffins
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!
I am obsessed with these muffins!! Can you make the topping and batter night before? Leave the topping in freezer and batter in fridge overnight and bake in the morning? Any tips for this approach?
Hi Tiffany! You can definitely make the topping ahead and refrigerate it overnight. I haven’t tested making the batter ahead and letting it rest, so I can’t speak to how that may affect the batter rising. You can certainly mix up the dry ingredients ahead, and then add the wet ingredients just before you’re ready to bake. The fully baked muffins freeze and re-heat very well too.