Blueberry Crumble Muffins

Freshly baked blueberry crumble muffins with a golden-brown streusel topping and juicy blueberries. Styled with scattered blueberries on parchment paper. Recipe available on FoodForYourGood.com

There’s something magical about a warm, fresh-from-the-oven Blueberry Crumble Muffins. With every bite, you get a soft, buttery muffin bursting with juicy blueberries, topped with a golden, crisp crumble that adds just the right amount of sweetness. Whether you’re enjoying one for breakfast, as an afternoon pick-me-up, or even as a late-night treat, these muffins are guaranteed to satisfy.

But did you know muffins have been around for centuries? The term “muffin” dates back to the early 18th century, and while English muffins are quite different, the American-style muffins we know today became popular in the 19th century. Thanks to the invention of baking powder, fluffy, cake-like muffins like these became a breakfast staple.

Now, making Blueberry Crumble Muffins at home couldn’t be easier. Not only do they come together in minutes, but they also make your kitchen smell absolutely amazing. Plus, the crumble topping adds that bakery-style touch, making them feel extra special. So, why wait? Grab your ingredients, preheat your oven, and let’s bake up a batch of these irresistible muffins today!

Recipe Yield: 12 muffins

INGREDIENTS

Muffins:
2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2/3 cup buttermilk (or whole milk)
1/2 cup vegetable oil (or melted butter)
2 large eggs
1 1/2 tsp vanilla extract
1 1/4 cup fresh or frozen blueberries

Crumble Topping:
1/2 cup all-purpose flour
1/3 cup brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/4 cup unsalted butter (cold, cubed)

Optional Glaze (For Extra Sweetness):
1/2 cup powdered sugar
1 tbsp water
1/2 tsp vanilla extract

INSTRUCTIONS

1. Preheat & Prep: Set your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease with nonstick spray.

2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon until evenly combined.

3. Combine Wet Ingredients: In another bowl, whisk together oil, buttermilk, eggs, and vanilla until smooth.

4. Combine & Fold: Slowly mix the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix! Gently fold in the blueberries.

5. Make the Crumble: In a small bowl, mix flour, brown sugar, cinnamon, and salt. Add cold butter and use a fork or fingers to create a crumbly texture.

6. Fill & Top: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Generously sprinkle crumble topping over each muffin.

7. Bake: Bake for 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.

8. Optional Glaze: If using, whisk together powdered sugar, water, and vanilla, then drizzle over cooled muffins.

9. Serve & Enjoy: These are best enjoyed fresh, but they also keep for up to 3 days in an airtight container at room temperature!

Helpful Tips to Perfect This Recipe

Use Buttermilk for Extra Softness – Buttermilk creates a tender crumb and subtle tang. No buttermilk? Mix 2/3 cup milk + 2 tsp vinegar or lemon juice, let sit for 5 minutes.
Don’t Overmix the Batter – Stir just until the flour disappears! Overmixing makes muffins dense instead of fluffy.
Cold Butter for the Crumble – This ensures crispy, golden clusters instead of a melted sugary mess.

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