Irresistibly Fluffy Blueberry Muffins with Crumble Topping

There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These irresistibly fluffy blueberry muffins with a buttery crumble topping are the perfect way to start your day or enjoy as a sweet treat. Bursting with juicy blueberries and topped with a golden, crispy streusel, these muffins are sure to become a family favorite.

If you love bakery-style treats, you might also enjoy our Bakery Style Blueberry Streusel Muffins or our Lemon Blueberry Muffins for a citrusy twist.

Ingredients

For the Muffins:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup cold butter, cubed
• 1/2 teaspoon ground cinnamon

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, sugar, and cinnamon for the crumble topping. 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, sugar, baking powder, baking soda, and salt.

4. Combine the Wet Ingredients

In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.

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 Blueberries

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

7. Fill the Muffin Tin

Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the crumble topping generously over each muffin.

8. Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. 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, but if they’re out of season, frozen blueberries can be used. Just don’t thaw them before adding to the batter.
• Don’t 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 toss them in a little flour before folding them into the batter to prevent them from sinking.

Can I make these muffins ahead of time?

Absolutely! These muffins taste great the next day. Store them in an airtight container to keep them fresh.

Can I add other fruits?

Yes, you can experiment with other berries like raspberries or blackberries, or even diced apples for a different flavor.

For more delicious muffin recipes, check out our Best Blueberry Muffin Recipe or our Deluxe Blueberry Cream Cheese Muffins.

Irresistibly Fluffy Blueberry Muffins with Crumble Topping

These irresistibly fluffy blueberry muffins with a buttery crumble topping are perfect for breakfast or a sweet treat. Bursting with juicy blueberries and topped with a golden, crispy streusel, they are sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Calories: 220

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1/2 cup all-purpose flour (for crumble topping)
• 1/4 cup granulated sugar (for crumble topping)
• 1/4 cup cold butter, cubed (for crumble topping)
• 1/2 teaspoon ground cinnamon (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, 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, sugar, baking powder, baking soda, and salt.
4. In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
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 blueberries, ensuring they are evenly distributed throughout the batter.
7. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the crumble topping generously over each muffin.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. 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 without thawing. Avoid overmixing the batter to keep muffins fluffy. Buttermilk can be substituted with milk and lemon juice or vinegar.