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To Die For Blueberry Muffins with Crumble Topping

These To Die For Blueberry Muffins with Crumble Topping are moist, fluffy, and bursting with juicy blueberries, topped with a golden, buttery crumble. Perfect for a cozy breakfast or delightful snack, this recipe is sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1/4 cup all-purpose flour (for crumble topping)
  • 1/4 cup granulated sugar (for crumble topping)
  • 1/4 cup cold unsalted 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 large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the melted butter, milk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
  3. In a small bowl, combine the flour, sugar, and cinnamon for the crumble topping. Add the cold cubed butter and use your fingers to mix until the mixture resembles coarse crumbs.
  4. Fill each muffin cup about 2/3 full with the batter. Sprinkle a generous amount of the crumble topping over each muffin. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  5. Allow the muffins to cool in the pan 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. For extra crunch, double the crumble topping and press gently onto the muffins before baking. Store in an airtight container for up to 3 days or freeze for up to 3 months.