To Die For Blueberry Muffins with Crumble Topping
To Die For Blueberry Muffins with Crumble Topping
There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These muffins are moist, fluffy, and packed with juicy blueberries, topped with a golden crumble that adds the perfect crunch. Whether you’re baking for a family breakfast or a cozy afternoon treat, this recipe is sure to become a favorite.
For more delicious muffin ideas, check out our Irresistibly Fluffy Blueberry Muffins with Crumble Topping or our Best Blueberry Muffin Recipe.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
2. Make the Crumble Topping
In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold, cubed butter and use your fingers or a fork to mix until the mixture resembles coarse crumbs. Set aside.
3. Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
4. Combine the Wet Ingredients
In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
5. Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
6. Fold in the Blueberries
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
7. Fill the Muffin Tin
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Add the Crumble Topping
Sprinkle a generous amount of the crumble topping over each muffin.
9. Bake
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Cool and Serve
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Expert Tips
- Use Fresh Blueberries: Fresh blueberries work best for this recipe, but you can also use frozen blueberries. If using frozen, do not thaw them before adding to the batter.
- Do Not Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
FAQ
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter to prevent the batter from turning blue.
Can I make these muffins ahead of time?
Absolutely! These muffins can be made ahead and stored in an airtight container. They also freeze well for up to 3 months.
What can I use instead of buttermilk?
You can make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 5 minutes.
For more baking inspiration, explore our Deluxe Blueberry Cream Cheese Muffins or our Easy 30 Minute Bakery Blueberry Muffins.
To Die For Blueberry Muffins with Crumble Topping
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
- In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the crumble topping. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt for the muffins.
- In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle a generous amount of the crumble topping over each muffin.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
