Blueberry Crumble Muffins

Welcome back to the kitchen! Is there anything better than waking up to the smell of freshly baked muffins? Today, I am so excited to share my absolute favorite recipe for Blueberry Crumble Muffins. They are soft, perfectly sweet, and bursting with juicy blueberries in every single bite.

What really takes these muffins to the next level is the buttery, cinnamon-spiced crumble topping. It gives them that gorgeous, professional bakery look and a delightful crunch. Whether you are using fresh summer berries or frozen ones straight from the freezer, this recipe guarantees a perfect batch every time!

⏱️ Recipe at a Glance

Prep Time: 15 minutes
Cooking Time: 18-22 minutes
Servings: 12 muffins

🛒 What You Will Need (Ingredients)

To make baking easier, I have divided the ingredients into the crumble topping and the muffin batter. Here is exactly what you need:

For the Crumble Topping:

1/2 cup (60g) all-purpose flour
1/4 cup (50g) granulated sugar
2 tablespoons (28g) unsalted butter: Make sure it is cold and cut into small pieces!
1/4 teaspoon ground cinnamon: Optional, but highly recommended for that warm bakery aroma.
A pinch of salt

For the Muffin Batter:

1 1/2 cups (180g) all-purpose flour
1/2 cup (100g) granulated sugar
2 teaspoons baking powder: For that beautiful rise.
1/4 teaspoon salt
1 large egg: Lightly beaten and at room temperature.
1/2 cup (120ml) milk: Whole or 2% works best for a tender crumb.
1/4 cup (56g) unsalted butter: Melted and cooled slightly.
1 teaspoon vanilla extract
1 cup (150g) blueberries: Fresh or frozen (if using frozen, do not thaw them!).
1 tablespoon all-purpose flour: A special trick to toss the berries in so they do not sink.

👩‍🍳 Step-by-Step Instructions

Ready to bake? Follow these simple steps for the most amazing homemade muffins:

Prep the Oven: Preheat your oven to 400°F (200°C) and line a standard 12-cup muffin pan with paper liners. Getting the oven nice and hot right away is the secret to a tall muffin top!
Make the Crumble: In a small bowl, whisk together the flour, sugar, cinnamon, and salt. Toss in your cold, cubed butter. Using your fingertips or a pastry blender, work the butter into the dry ingredients until it looks like coarse crumbs with some pea-sized pieces left. Set this deliciousness aside.
Mix Dry Ingredients: In a large mixing bowl, whisk your flour, sugar, baking powder, and salt. Make a little well right in the center.
Whisk Wet Ingredients: In a separate medium bowl, combine your beaten egg, milk, melted butter, and vanilla extract. Whisk until perfectly smooth.
Combine Wet and Dry: Pour your wet mixture into the well of the dry ingredients. Using a spatula, fold everything together gently. Pro tip: Stop mixing as soon as the dry flour disappears! A few lumps are totally fine. Overmixing will make your muffins tough.
Coat the Berries: In a small bowl, gently toss your blueberries with the 1 tablespoon of flour. This is my favorite baking trick to stop the berries from sinking to the bottom of the pan!
Fold in the Berries: Carefully fold the floured blueberries into your batter. Stir just enough to distribute them evenly without crushing those beautiful berries.
Fill the Cups: Divide the batter evenly among your 12 lined muffin cups. They should be about two-thirds full.
Add the Topping: Generously sprinkle your prepared crumble over each muffin cup. Press it down just a tiny bit so it sticks to the batter.
Bake: Bake for 18 to 22 minutes. You will know they are done when the tops are a gorgeous golden brown and a toothpick inserted into the center comes out clean.
Cool and Enjoy: Let the muffins cool in the pan for 5 to 10 minutes (if you can wait that long!), then transfer them to a wire rack to cool completely.