Blueberry Crumble Muffins

Grandpa's Favorite

Blueberry 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

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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

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Instructions

1. Prepare: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.

2. Cream Butter & Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy.

3. Add Eggs & Vanilla: Add eggs one at a time, beating well after each addition, then mix in the vanilla.

4. Mix Dry Ingredients: In a medium bowl, whisk together 4 cups flour, salt, baking powder, and cinnamon.

5. Combine: Gradually add the dry ingredients and buttermilk (or milk mixture) to the butter mixture, alternating between each and mixing just until incorporated.

6. Prepare Blueberries: In a small bowl, toss the blueberries with 1 Tbsp lemon zest and 1 Tbsp flour. Gently fold into the batter.

7. 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.

8. Assemble & Bake: Scoop the batter into the prepared muffin tins, filling each about ¾ full. Sprinkle with crumble topping and a little extra sugar.

9. Bake: Bake for 28-30 minutes, or until the muffins are golden brown and a toothpick comes out clean.

10. Cool & Enjoy: Let the muffins cool slightly, then enjoy!

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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!