These blueberry crumble muffins are sure to become a summer favorite! They’re tender, fluffy, filled with juicy blueberries, and topped with a buttery cinnamon crumble.
While I absolutely love these bakery style blueberry muffins, it’s hard to resist the crumb topping on these lovely muffins! Looking for healthier blueberry muffins? I’ve got you covered! Try these AMAZING whole wheat blueberry muffins!
The Most Versatile Muffins!
These blueberry crumble muffins are ones we’ve made several times over the past years, and they’re always a hit!
They can be made with fresh or frozen blueberries which is always nice! That means you can bake up a fresh batch of these in the middle of winter and still enjoy the bounty of summer.
Not to mention, this recipe is SO versatile. You can swap out the blueberries for another fruit, and even change the yogurt flavor to compliment the fruit.
However you make them, you won’t be able to resist the crumble topping!!
How to Make Them
PREP. Preheat oven to 350 degrees. Line one standard size muffin tin with paper liners, set aside.
BATTER. Beat together the wet ingredients in one bowl, and the dry ingredients in another. Gradually add the dry ingredients to the wet ingredients without over-mixing.
BERRIES. Using a spatula or wooden spoon, gently fold in the blueberries.
FILL. Scoop the batter into the prepared muffin tin, filling each liner ¾ of the way full.
TOPPING. You don’t need a pastry blender or any fancy tool to make it. Just melt the butter and mix it in along with all of the other ingredients. Generously sprinkle tops with crumble, pressing it down into the batter.
BAKE. Place in the oven and bake for 22-24 minutes, or until the tops are golden brown in color. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Variations
Almond. I typically stick with vanilla extract in this recipe, however, we have made it with ½ tsp of almond extract in the batter and ¼ cup of sliced almonds in the topping and they were divine!
Fruit. You can also swap out the blueberries for any fruit (peaches, blackberries, raspberries etc) if you don’t have them on hand or just feel like something different.
Yogurt. If you change the fruit, make sure you pick up vanilla yogurt or something that pairs well with the fruit you’re using.
Making Ahead & Storing
You can make the batter ahead of time and store it in the fridge for a few days before folding in the blueberries and baking.
Once the muffins are baked, you can keep them STORED (completely cooled) in a Ziploc bag or air-tight container and keep them in the fridge for up to a week.
To FREEZE, place the muffins in a freezer-safe Ziploc bag or air-tight container and place in the freezer for up to 2 months. We typically let them thaw in the fridge overnight and reheat them before serving.
For more of our favorite muffin recipes, try:
Blueberry Muffins with Crumb Topping Recipe
Ingredients
- 1 cup granulated sugar
- 4 tbsp unsalted butter - room temperature
- 1 cup full-fat sour cream
- 1/3 cup blueberry yogurt - full-fat
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 large egg
- 2 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp kosher sea salt
- 1 1/2 cup fresh blueberries - OR frozen blueberries
For the Crumb Topping
- 2/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tbsp brown sugar
- 1/2 tsp ground cinnamon
- pinch kosher sea salt
- 5 tbsp unsalted butter - melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a standard-sized muffin tin with paper liners and set aside.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add the sour cream, yogurt, milk, and vanilla, mixing until smooth, about 1 minute. Add the egg and mix until combined.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. With mixing speed on low, gradually add the dry ingredients to the wet ingredients. Do not overmix.
- Using a spatula or wooden spoon, gently fold in the blueberries. Scoop the muffin batter into the prepared muffin tin, filling each liner ¾ of the way full.
- To make the crumb topping, combine all the ingredients in a small mixing bowl. Mix until the mixture is wet. Using your hands, press the mixture together, forming coarse crumbs. Generously sprinkle the tops with crumble, pressing it down into the batter.
- Place the muffin tin in the oven and bake for 22-24 minutes, or until the tops are golden brown. Remove the muffins from the oven and let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely.
My family loves this recipe, especially my wife. I followed it exactly and the muffins turned out rich and fluffy—better than any store or bakery I’ve tried!
These muffins are so dang yummy! I am always a sucker for a crumble topping and these do not disappoint! So good!