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Crumb Topped Blueberry Muffins

Crumb Topped Blueberry Muffins

Ingredients

Directions

  1. Preheat oven to 400°F. Wash blueberries and allow to dry on paper towels. Zest lemon and reserve. Bring butter and egg to room temperature.
  2. Whisk flour, salt and baking powder together in a small bowl and set aside. Using a hand mixer, cream butter and sugar together in a medium-sized bowl. Add egg and vanilla and blend together.
  3. Stir a third of the flour mixture into the butter mixture, followed by a third of the milk. Repeat until all is combined. Gently stir in blueberries and lemon zest.
  4. Line a muffin pan with muffin cups. Spoon batter into muffin cups filling them 3/4 full.
  5. To prepare topping, gently mix flour, sugar, butter and cinnamon together in a small bowl and sprinkle one teaspoon of the mixture onto the top of each muffin.
  6. Transfer to oven and bake for 20 minutes or until tops are golden. After removing from oven, loosen the edges from the pan, and let sit for 5 minutes. Transfer to a rack to cool.
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Crumb Topped Blueberry Muffins

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Soft, delicate muffins studded with wild blueberries, topped with a brown sugar and cinnamon crumble, these BLUEBERRY MUFFINS are perfect all day, every day!

  • clock icon
    30 MIN
  • 12 SERVINGS

Wait until you try these Crumb Topped Blueberry Muffins!

Our dear friend Judy shared this recipe for her famous CRUMB TOPPED BLUEBERRY MUFFINS, and they do not disappoint. We’ve now added them into rotation and our family and friends absolutely love them.

Now, before I walk us through this recipe, how about a few more muffin suggestions since muffins are always a good idea in cottage country? I love these savoury CHEDDAR CORNMEAL MUFFINS and also these EASY SWEET POTATO MUFFINS. All these recipes are easy to make and the results are major tasty.

Let’s make CRUMB TOPPED BLUEBERRY MUFFINS.

Ingredients for Crumb Topped Blueberry Muffins

Before you get started, remember to bring the butter and eggs to room temperature. This will help create muffins that crumb, but don’t fall apart. Using soft butter for the topping also allows it to melt with the sugar while still holding its shape.

Another comment about ingredients, how about those blueberries? Try to purchase (or pick!) wild blueberries whenever possible. They are noticeably smaller in size, so they disperse better throughout the batter and ensure a higher chance of delicious blueberry flavour with each bite.

Pick up patterned paper cups to make your muffins look even more appetizing.

Ramp up the presentation of this dynamite recipe by using parchment or coloured muffin cups. Like my dear friend Chef Heinz Wagner says, “The eyes eat first!” I’ve listed a few options further down in this post should you wish to purchase.

The muffins with their crumb tops

Fresh baked goods are always a crowd-pleaser, and this recipe is one that never disappoints. The muffins are cakey yet not too dense. They’re also slightly sweet thanks to the fresh blueberries. Finally, we’re taken by how appetizing they look thanks to the crumbly, crumb topping. Beauty!

Serve them for breakfast, brunch or as an afternoon snack – this essential CRUMB TOPPED BLUEBERRY MUFFIN recipe is a keeper!

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Crumb Topped Blueberry Muffins

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Ingredients

  • MUFFINS:
  • 2 cups of flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • ¼ cup of unsalted butter, room temperature
  • 1 cup of sugar
  • 1 egg, room temperature
  • 1 teaspoon of vanilla extract
  • 1 cup of milk
  • cups of blueberries
  • 1 teaspoon of lemon zest
  • TOPPING:
  • ½ cup of flour
  • ¼ cup of butter, softened
  • ¼ cup of brown sugar
  • ¼ teaspoon of cinnamon, heaping

Directions

  1. Preheat oven to 400°F. Wash blueberries and allow to dry on paper towels. Zest lemon and reserve. Bring butter and egg to room temperature.
  2. Whisk flour, salt and baking powder together in a small bowl and set aside. Using a hand mixer, cream butter and sugar together in a medium-sized bowl. Add egg and vanilla and blend together.
  3. Stir a third of the flour mixture into the butter mixture, followed by a third of the milk. Repeat until all is combined. Gently stir in blueberries and lemon zest.
  4. Line a muffin pan with muffin cups. Spoon batter into muffin cups filling them 3/4 full.
  5. To prepare topping, gently mix flour, sugar, butter and cinnamon together in a small bowl and sprinkle one teaspoon of the mixture onto the top of each muffin.
  6. Transfer to oven and bake for 20 minutes or until tops are golden. After removing from oven, loosen the edges from the pan, and let sit for 5 minutes. Transfer to a rack to cool.

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