Blueberry Muffins with Crumb Topping Recipe

A close-up of a blueberry muffins with crumble, split in half.

5 from 6 votes

Blueberry Muffins with Crumb Topping Recipe

Warm from the oven, these Blueberry Muffins with Crumb Topping are everything you want in a homemade treat. Soft, filled with juicy blueberries, and topped with a crumbly, sweet streusel.

Prep Time18

Cook Time22

Total Time40

Course: Breads & Muffins

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 333kcal

Author: Andrea

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.

Notes

-You can add ½ teaspoon of almond extract to the batter and ¼ cup of sliced almonds to the topping for extra flavor and crunch.

STORE Blueberry Muffins with Streusel Topping leftovers in an airtight container or Ziploc bag at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week after they have completely cooled. To FREEZE, place the muffins in a freezer-safe Ziploc bag or airtight container for up to 2 months. Let them thaw in the fridge overnight before serving.

When ready to eat, let them thaw in the fridge overnight or at room temperature. To REHEAT, warm individual muffins in the microwave for 15-20 seconds. For multiple muffins, place them in a preheated 300-degree Fahrenheit (150-degree Celsius) oven for about 10 minutes until warmed through.

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