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Blueberry Crumb Muffins are a perfect combination of tender, fluffy muffins bursting with juicy blueberries and topped with a buttery, cinnamon-infused crumb. The tanginess of buttermilk complements the sweetness of the blueberries, while the crumb topping adds a delightful crunch. Perfect for breakfast, brunch, or an afternoon treat!

Blueberry Crumb Muffins

Blueberry Crumb Muffins are a perfect combination of tender, fluffy muffins bursting with juicy blueberries and topped with a buttery, cinnamon-infused crumb. The tanginess of buttermilk complements the sweetness of the blueberries, while the crumb topping adds a delightful crunch. Perfect for breakfast, brunch, or an afternoon treat!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12

Ingredients
  

For the muffins:

  • 2 cups plus 1 tablespoon flour divided use
  • ¾ cup buttermilk
  • 1 ½ cups fresh or frozen blueberries not thawed if frozen
  • ½ cup 8 Tbsp unsalted butter, softened
  • ⅔ cup granulated sugar
  • 1 ½ Tsp baking powder
  • ½ Tsp baking soda
  • ½ Tsp salt
  • 2 large eggs
  • 1 ½ Tsp pure vanilla extract

For the crumb topping:

  • ⅓ cup packed brown sugar
  • ½ Tsp ground cinnamon
  • 2 Tbsp all-purpose flour
  • 1 Tbsp butter cold

Instructions
 

  • Start by preheating your oven to 350°F and lining a muffin tin with paper liners—simple prep for perfect muffins.
  • In a medium-sized bowl, whisk together 2 cups of flour, baking powder, baking soda, and a pinch of salt. Set this aside for now; it’s the dry mix magic!
  • Using a stand mixer with a paddle attachment or an electric hand mixer, cream together ½ cup of butter and granulated sugar. Beat until the mixture turns light and fluffy, about 3 minutes, and don’t forget to scrape down the bowl to make sure everything’s well blended.
  • Next, add the eggs one at a time, beating after each addition. Stir in the vanilla extract to bring it all together.
  • Now, it’s time to alternate! Mix in half of the dry ingredients on low speed, just until combined. Pour in the buttermilk and mix gently. Finish with the remaining dry ingredients, making sure everything’s just combined—no overmixing here! Give the bowl a quick scrape to make sure the batter is smooth.
  • For the blueberries, toss them in a small bowl with a tablespoon of flour. This keeps them from sinking! Gently fold the blueberries into the batter using a spatula.
  • Evenly divide the batter into the prepared muffin cups, filling them almost to the top. Set the pan aside for a moment while we whip up a delicious crumb topping.

Crumb Topping

  • In a small bowl, stir together brown sugar, flour, and cinnamon. Add in small pieces of butter and use a fork or your fingers to combine until you have a crumbly texture. Sprinkle this generously over the muffin batter.
  • Bake for 25 minutes, or until a toothpick poked into the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  • Enjoy these cozy blueberry muffins fresh from the oven or share them with friends and family!
Keyword Blueberry Crumb Muffins, Blueberry Muffins