The Secret to the Perfect Blueberry Muffin (With Buttery Crumble!)
Are your blueberry muffins with buttery crumbs coming out flat, dry, or just plain boring? Well, today, I’m about to change that. Stick around because I’m sharing the ultimate blueberry muffin recipe—with a buttery, crunchy crumble that takes them to the next level!
The Muffin That Will Change Your Mornings
Imagine biting into a warm, fluffy muffin, bursting with juicy blueberries, and topped with the most irresistible buttery crumble. Sounds amazing, right? Well, that’s exactly what we’re making today. But here’s the thing—most people make some big mistakes when baking muffins. Too dry, too dense, or the blueberries just sink to the bottom.
But not today. We’re fixing all of that. You’ll know the exact tricks to get bakery-style muffins every single time. And the best part? You don’t need fancy ingredients or baking skills—just a few simple tweaks will make all the difference.
Alright, let’s get into it!
Ingredients You’ll Need
For The Muffins
- Blueberries: Rinse and Drain very well. I’ve used fresh blueberries but you could also use frozen blueberries.
- Plain Greek Yogurt: You can use fat-free plain greek yogurt or plain yogurt.
- Eggs
- Whole Wheat Flour, you can also replace this with all purpose flour.
- All-purpose flour
- Baking Soda: Baking soda is important leaveners for making cakes and cookies rise.
- Salt
- White sugar
- Vanilla Extract: Vanilla extract adds a nice flavor to baked goods
For The Crumb Topping
- Unsalted butter
- Light brown sugar: packed means you press it down a bit since the sugar has space in between.
- White sugar
- Cinnamon powder
- salt
The Perfect Crumble Topping
Okay, now let’s talk about the real game-changer: that buttery crumble on top. If you’ve ever had a muffin with a golden, crunchy topping, you know what I’m talking about.
To make it, just mix flour, brown sugar, granulated sugar, cinnamon, and cold butter. Use your fingers to rub the butter into the dry ingredients until it looks like coarse crumbs. Don’t overmix—it should still have small chunks of butter.
How to make Blueberry Muffins
These Blueberry muffins with buttery crumbs are full of fresh blueberries, extremely easy to prepare, and they’d make a great breakfast or snack with a cup of coffee or tea.
I like to store these muffins in an airtight container in the fridge where they will last up to one week. To reheat the muffins, you can slice them in half and place them in the toaster oven or pop them in the microwave for 20-30 seconds.
Blueberry Muffin with Buttery Crumbs
Ingredients
- 1/2 cup whole wheat flour
- 1 cup all purpose flour
- 1 cup blueberries fresh or frozen, fresh is better.
- ¼ cup butter softened
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 2 eggs
- ¾ cup plain greek yogurt (fat free) you can substitute with plain yogurt or sour cream
- ¼ teaspoon salt
For The Topping
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup sugar
- ½ teaspoon cinnamon
- 6 tablespoons cold butter (if it is unsalted butter then add 1/4 tsp salt)
Instructions
- Spray a 12-cup muffin tin with cooking spray or butter to ensure nothing sticks.
Start with the Butter Crumb Topping
- Whisk the flour, brown sugar, granulated sugar, cinnamon, and salt. Cut the butter into small cubes and add this to the dry mixture. Use a fork or pastry cutter to combine until the mixture turns into fine crumbs. Set aside
Make the muffin batter
- preheat oven to 450 degrees
- In a medium bowl, add butter and sugar. Use a hand mixer or stand mixer to beat until light and fluffy. Add vanilla and eggs and mix again for 1 minute. Add yogurt and mix until all combined.
- Add flour, salt, and baking soda to the bowl and mix until all incorporated. Once the flour is added, do not overmix.
- Now add the blueberries and use a spatula to fold it in.
- Evenly divide the batter mixture between all 12 muffin cups and then add the crumb topping to each of the muffins. Bake in the oven for 12-15 minutes or until the muffins are set through and lightly golden brown on the top.
- Cool completely before removing muffins from the pan and enjoy!
The Biggest Muffin Mistakes (And How to Fix Them!)
Mistake #1: Overmixing the Batter
- Solution: Mix gently. A few lumps are totally fine!
Mistake #2: Using Too Much Flour
- Solution: Spoon the flour into your measuring cup and level it off. Don’t scoop straight from the bag—it packs in too much flour.
Mistake #3: Blueberries Sinking to the Bottom
- Solution: Toss them in flour before adding them to the batter.
Mistake #4: Dry Muffins
- Solution: Don’t overbake. Check them at the 15-18 minutes mark.
Time for the Taste Test!
Alright, let’s break one open. Just look at that! Moist, fluffy, and packed with juicy blueberries. And that crumble? Absolute perfection. You have to try these!
Stand Mixer
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Useful Equipment
- Visit our amazon shop to check out our favorite kitchen Tools
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Frequently Asked Questions
Can you make these blueberry muffins with frozen blueberries?
Although fresh blueberries make these muffins even more delicious, this recipe also works nicely with frozen blueberries! Fold the frozen berries (do not thaw) into the muffin batter in the same way you would fresh berries.
How To Store Muffins
The crumb topping on these blueberry muffins is at its crunchiest on the day they are baked.
You can store these muffins in the freezer for up to 3 months in an airtight container. You may thaw them in the fridge or microwave one for a quick breakfast on the run. Just keep in mind that the crumble topping will not be as crunchy as it is when freshly baked.