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Irresistible Blueberry Muffins With Crumble Topping – Juicy & Moist Recipe

These blueberry muffins with a crumble topping are a perfect blend of juicy berries, tender crumb, and a buttery streusel. They are easy to make and ideal for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1/2 cup all-purpose flour (for crumble topping)
  • 1/4 cup granulated sugar (for crumble topping)
  • 1/4 cup brown sugar (for crumble topping)
  • 1/2 teaspoon ground cinnamon (for crumble topping)
  • 1/4 cup unsalted butter, cold and cubed (for crumble topping)

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
  2. In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the crumble topping. Add the cold, cubed butter and use your fingers or a fork to mix until the mixture resembles coarse crumbs. Set aside.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt for the muffins.
  4. In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix—the batter should be slightly lumpy.
  6. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
  7. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the crumble topping generously over each muffin.
  8. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use fresh blueberries for best results, but frozen can be used if not thawed. Avoid overmixing the batter to keep muffins light and fluffy. Add lemon zest for a citrusy flavor. Store in an airtight container for up to 3 days or freeze for up to 3 months.