Introduction (Short)
Blueberry Crumb Muffins are soft, fluffy, and bursting with juicy blueberries, topped with a buttery golden streusel. They are perfect for breakfast, brunch, or a sweet afternoon snack. The crunchy crumb topping adds texture and makes them look bakery-style and irresistible.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter (melted)
2 large eggs
1 cup milk (or buttermilk)
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups fresh or frozen blueberries
For the Crumb Topping:
½ cup all-purpose flour
½ cup brown sugar
¼ cup cold butter (cubed)
½ teaspoon cinnamon (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, and salt.
In another bowl, mix melted butter and sugar until smooth.
Add eggs and vanilla extract, then mix well.
Pour in the milk and stir until combined.
Gradually add the dry ingredients into the wet mixture and mix gently. Do not overmix.
Fold in the blueberries carefully.
Fill each muffin cup about ¾ full with batter.
In a small bowl, combine flour and brown sugar for the topping.
Add cold butter and rub it in with your fingers until crumbly.
Sprinkle the crumb mixture generously over each muffin.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Allow muffins to cool for 5–10 minutes before serving.
How to Make (Step-by-Step Guide)
Start by preparing all ingredients at room temperature for better mixing.
Mix dry ingredients separately to ensure even distribution of baking powder.
Cream butter and sugar well to create a soft and tender texture.
Gently fold in blueberries to prevent them from breaking and coloring the batter.
Add the crumb topping right before baking to keep it crunchy.
Bake until golden brown on top and fully set in the center.
Let them rest before removing from the pan to avoid breaking.
Variations
Add lemon zest to the batter for a fresh citrus flavor.
Replace blueberries with raspberries or chopped strawberries.
Mix white chocolate chips with the blueberries for extra sweetness.
Use whole wheat flour for a healthier twist.
Add chopped nuts like walnuts or pecans to the crumb topping.
Tips
Do not overmix the batter to keep muffins soft and fluffy.
If using frozen blueberries, do not thaw them before adding.
Toss blueberries lightly in flour to prevent sinking.
Use an ice cream scoop to evenly divide the batter.
Store muffins in an airtight container for up to 3 days.
Nutrition (Approximate per muffin)
Calories: 250–300 kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Sugar: 18g
Fiber: 1–2g
Healthy Benefits
Blueberries are rich in antioxidants that help protect the body from free radicals.
They support heart health and brain function.
Homemade muffins allow you to control sugar and ingredient quality.
Using fresh ingredients avoids preservatives found in store-bought baked goods.
Adding whole grains can increase fiber for better digestion.
Conclusion (Short)
Blueberry Crumb Muffins are a delightful homemade treat with a perfect balance of softness and crunch. Easy to prepare and full of flavor, they are sure to become a family favorite for any time of the day.
