Blueberry Crumb Muffins are a great start to your day! This is a light muffin loaded with fresh blueberries and topped with a classic streusel topping will soon become a favorite breakfast or snack. Make this recipe in large batches for sharing with friends and neighbors.
Scrumptious Blueberry Crumb Muffins
Have you ever wondered how to make blueberry muffins that taste like the perfect ones you get from the bakery? Well, I have just the recipe for you! Make this just once, and you'll never go back to boxed mix again.
Here are the ingredients I used in my recipe, along with any substitutions you can make.
- All-Purpose Flour - Substitute with gluten-free flour if you are allergic
- Baking Powder
- Brown Sugar
- Granulated Sugar
- Greek Yogurt - you can also use sour cream or milk instead
- Canola Oil
- Vanilla Extract
- Fresh Blueberries
- Lemon Zest
HOW TO MAKE BLUEBERRY CRUMB MUFFINS
Begin by preheating your oven and preparing your muffin tins. You can use cupcake liners like shown, or you can easily use silicone muffin pans or simply spray the cups with nonstick cooking spray. I prefer using liners, especially if I plan to take them to share with others.
Once you have your ingredients all out and measured, you will make your streusel topping. This includes flour, sugar, cinnamon, nutmeg, and melted butter. Set this aside until your batter is ready.
When making the blueberry crumb muffin batter, you want to mix dry ingredients together then add your wet ingredients to the batter. Mix until they are just combined, and add blueberries last making sure you fold them in gently. The key to light fluffy muffins is to avoid over mixing.
Scoop into your prepared tins, then top each muffin with a bit of the streusel crumb topping you made earlier. Once they are done baking, allow them to cool a few minutes before removing from the muffin tin.
These are wonderful by themselves, but I love slicing one open and adding fresh real butter to the middle.
CAN I USE FROZEN BLUEBERRIES FOR THESE MUFFINS?
While I much prefer using fresh blueberries for this blueberry crumb muffin recipe, you can use frozen berries if needed. When using frozen berries, I recommend rinsing them well, then pat them dry before adding to the batter. This will prevent too much extra moisture from being added and will keep the batter from turning purple throughout.
HOW I FREEZE BLUEBERRY CRUMB MUFFINS FOR LATER
Sometimes, I feel like baking a lot in a single day. When that happens, I may prefer to make muffins and freeze them to use later in the month. When I do this, especially for ones that have a streusel topping like this, I have to freeze them a bit differently.
I make them and allow them to cool completely. Then I will line them on a baking sheet or cookie tray and set it into the freezer for 1-2 hours. I'll then pop them off the tray and drop them into a large freezer bag that has been labeled. This will set the crumb topping in place so it doesn't crumble and fall off in the bag.
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MORE MUFFIN RECIPES
I love making muffins! They are the perfect breakfast food as I run out the door. Here are some of my favorite recipes.
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup Greek yogurt
- 1/2 cup canola oil
- 1 1/2 tsp vanilla extract
- 2 2/3 cups fresh blueberries or frozen
- 1 tsp lemon zest
- 1 1/4 cup all-purpose flour
- 3/4 cup brown sugar
- 9 Tbsp unsalted butter melted
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Preheat oven to 375 degrees and line 12-cup cupcake tin with cupcake liners.
- In a medium bowl, stir together 1 1/4 cups flour, brow sugar, cinnamon, and nutmeg. Drizzle over melted butter and mix well. Set aside
- In a large bowl, stir together flour, baking powder, and salt.
- In a separate medium bowl, stir together eggs, sugars, yogurt, oil, lemon zest and vanilla. Add wet ingredients to dry ingredients, stirring to combine. Gently fold the blueberries into the muffin batter.
- Fill liners 2/3 full with the batter and top with streusel topping.
- Bake 18 to 20 minutes, or until a toothpick comes out clean when inserted in the center.
- Cool in pan for 10 minutes before removing to cool completely on a cooling rack.