Get the Recipe:
Blueberry Crumb Muffins
Blueberry Crumb Muffins are a classic breakfast treat. These traditional blueberry muffins get a little extra flavor from a sweet crumb topping!
Ingredients
For the crumb:
- 3/4 cup (90 g) all-purpose flour
- 2 tablespoons (25 g) firmly packed light brown sugar
- 2 tablespoons (25 g) granulated sugar
- 1/4 cup (56 g) unsalted butter, melted
- 1/4 teaspoon vanilla extract
- pinch salt
For the muffins:
- 2 1/4 cups (270 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- pinch salt
- 2 large eggs
- 1/2 cup (120 ml) buttermilk
- 1/2 cup (100 g) firmly packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest, optional
- 1/2 cup (113 g) unsalted butter, melted
- 3/4 to 1 cup blueberries*
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Instructions
To make the crumb:
- Preheat oven to 400°F (200°C). For crisper edges, grease a standard muffin pan. For softer edges, use liners in each cup instead.
- Using a fork, mix all the crumb ingredients together until well-combined. Set aside.
To make the muffins:
- Whisk together the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
- In a large bowl, lightly beat the eggs. Stir in the buttermilk. Add both sugars and mix until combined. Stir in the vanilla and lemon zest. Stir in the melted butter.
- Add the flour mixture in 2-3 portions. Mix until there are still streaks of flour remaining. Stir in the blueberries, mixing just until combined.
- Scoop about 1/4 cup of batter into each cup of the prepared pan. This should fill each cup almost to the top (about 3/4 full). Sprinkle the tops of each muffin with the crumb mixture.
- Bake for 14-16 minutes, or until a pick inserted into the center comes out with moist crumbs. Cool in the pan on a wire rack.
Notes
- *The more blueberries you use, the more muffins you’ll make. I like to use the lesser amount, and I get exactly 12 muffins with lots of crumb for each.
- Store in an airtight container at room temperature for up to 4 days.
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