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To Die For Blueberry Muffins with Crumble Topping

These muffins are moist, fluffy, and packed with juicy blueberries, topped with a golden crumble that adds the perfect crunch. Whether for breakfast or an afternoon treat, this recipe is sure to become a favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 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
  • 1/2 cup all-purpose flour (for crumble topping)
  • 1/4 cup granulated sugar (for crumble topping)
  • 1/4 cup brown sugar (for crumble topping)
  • 1/2 teaspoon ground cinnamon (for crumble topping)
  • 1/4 cup unsalted butter, cold and cubed (for crumble topping)

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
  2. 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.
  3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt for the muffins.
  4. In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
  5. 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. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
  7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  8. Sprinkle a generous amount of the crumble topping over each muffin.
  9. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. 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.

Notes

Use fresh blueberries for best results, but frozen can be used if not thawed. Avoid overmixing the batter to keep muffins fluffy. Buttermilk can be substituted with milk and lemon juice or vinegar.