Blueberry Muffin with buttery crumb topping
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.
What Ingredients You’ll Need For This Recipe
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
How to make Blueberry Muffins
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!
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.