Blueberry Crumb Muffins

Indulge in the irresistible charm of homemade blueberry crumb muffins—a perfect balance of tender, fluffy interiors bursting with juicy blueberries and a buttery, cinnamon-scented crumb topping. This easy-to-follow recipe combines pantry staples like all-purpose flour and brown sugar with seasonal or frozen blueberries for an anytime treat that's as versatile as it is delicious. Ready in under 40 minutes, these bakery-style muffins feature a golden, streusel-like topping that adds both texture and a sweet, spiced depth to every bite. Perfect for breakfast, brunch, or a grab-and-go snack, these muffins are best served warm or at room temperature. With simple techniques and a wow-worthy result, this recipe promises to become a new household favorite!

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:22 mins

Total Time:37 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, melted and slightly cooled
• 0.5 cup milk
• 2 pieces large eggs
• 1 teaspoon vanilla extract
• 1.5 cups blueberries, fresh or frozen (if frozen, do not thaw)
• 0.5 cup brown sugar
• 0.5 cup all-purpose flour (for crumb topping)
• 0.25 cup unsalted butter, cold and cubed (for crumb topping)
• 1 teaspoon ground cinnamon

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the muffin wells with non-stick spray.

Step 2

In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoon of salt until well combined.

Step 3

In a medium bowl, whisk together 0.5 cup of melted butter, 0.5 cup of milk, 2 large eggs, and 1 teaspoon of vanilla extract until smooth and creamy.

Step 4

Add the wet ingredients to the dry ingredients and fold together gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 5

Gently fold in 1.5 cups of blueberries, ensuring they are evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 7

Prepare the crumb topping by mixing 0.5 cup of brown sugar, 0.5 cup of flour, 0.25 cup of cold cubed butter, and 1 teaspoon of ground cinnamon in a small bowl. Use a fork or your fingers to combine until the mixture is crumbly.

Step 8

Sprinkle the crumb topping evenly over the muffin batter in the tin.

Step 9

Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Step 10

Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 11

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.

Nutrition Facts

Serving size	1215.7 grams (1215.7g)

Amount per serving	% Daily Value*
Calories	3778

Total Fat 161.00g	206%
Saturated Fat 96.70g	484%
Polyunsaturated Fat 0.10g
Cholesterol 773mg	258%
Sodium 2306mg	100%
Total Carbohydrate 548.90g	200%
Dietary Fiber 14.90g	53%
Total Sugars 299.20g
Protein 50.40g	101%

Vitamin D 172IU	859%
Calcium 388mg	30%
Iron 15mg	85%
Potassium 978mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.7%

Protein: 5.2%

Carbs: 57.1%