Blueberry Crumble Muffins
These blueberry crumble muffins are a cherished recipe from my grandpa, it is a classic with a bakery-style texture that’s moist and packed with blueberries. It is my go-to whenever I want to whip up some muffins for family and friends.
Notes:
Buttermilk Substitute: If you don’t have buttermilk, make it by combining 1 cup milk + 1 Tbsp lemon juice. Let it sit for 5 minutes.
Room Temperature Eggs: Use room temperature eggs to help the batter blend smoothly without overmixing.
Sinking Blueberries: Coat the blueberries with 1 Tbsp flour to keep them from sinking to the bottom.
The Recipe
Yield:
Regular Muffins: 24
Jumbo Muffins: 12
Ingredients
Muffins
1 cup butter, softened
1 ½ cups sugar
4 eggs, room temperature
2 tsp vanilla extract
4 cups all-purpose flour
1 tsp salt
1 tsp cinnamon
2 tsp baking powder
1 cup buttermilk (or 1 cup milk + 1 Tbsp lemon juice for a substitute)
1 Tbsp lemon zest
1 Tbsp flour (for coating the blueberries)
4 cups blueberries
Crumble Topping
½ cup all-purpose flour
½ cup sugar
½ tsp cinnamon
¼ cup butter, melted
Instructions
Prepare: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
Cream Butter & Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy.
Add Eggs & Vanilla: Add eggs one at a time, beating well after each addition, then mix in the vanilla.
Mix Dry Ingredients: In a medium bowl, whisk together 4 cups flour, salt, baking powder, and cinnamon.
Combine: Gradually add the dry ingredients and buttermilk (or milk mixture) to the butter mixture, alternating between each and mixing just until incorporated.
Prepare Blueberries: In a small bowl, toss the blueberries with 1 Tbsp lemon zest and 1 Tbsp flour. Gently fold into the batter.
Make Crumble: In another small bowl, combine the flour, sugar, and cinnamon for the crumble. Add melted butter and mix with a fork until crumbs form.
Assemble & Bake: Scoop the batter into the prepared muffin tins, filling each about ¾ full. Sprinkle with crumble topping and a little extra sugar.
Bake: Bake for 28-30 minutes, or until the muffins are golden brown and a toothpick comes out clean.
Cool & Enjoy: Let the muffins cool slightly, then enjoy!
Storage
Store in an airtight container at room temperature for 3-4 days.
Let me know if you give these a try—I’d love to hear how they turn out!