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Blueberry Crumble Muffins | lifemadesimplebakes.com
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5 from 4 votes

Blueberry Crumble Muffins Recipe

These blueberry crumble muffins are sure to become a summer favorite! They're tender, fluffy, filled with juicy blueberries, and topped with a crumble.
Prep Time18 minutes
Cook Time22 minutes
Total Time40 minutes
Course: Breads & Muffins
Cuisine: American
Servings: 12 muffins
Calories: 335kcal
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 oven to 350 degrees. Line one standard size muffin tin with paper liners, set aside.
  • In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat together butter and sugar until light and fluffy, about 2-3 minutes. Add the sour cream, yogurt, milk, and vanilla, mix until smooth, about 1 minute. Add the egg and mix just until combined.
  • In a medium size mixing bowl, whisk together the flour, baking powder and salt. With mixing speed on low, gradually add dry ingredients to the wet ingredients, do not over-mix.
  • Using a spatula or wooden spoon, gently fold in the blueberries. Scoop the batter into the prepared muffin tin, filling each liner ¾ of the way full.
  • To make the crumb topping, combine all of ingredients in a small mixing bowl. Mix until wet. Using your hands, press the mixture together, forming coarse crumbs. Generously sprinkle tops with crumble, pressing it down into the batter.
  • 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.

Notes

-You can also add 1/2 tsp. almond extract to these muffins and 1/4 cup sliced almonds to the topping.

Nutrition

Serving: 12serving | Calories: 335kcal | Carbohydrates: 50g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 130mg | Potassium: 203mg | Fiber: 1g | Sugar: 27g | Vitamin A: 435IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 2mg