Blueberry Muffins with Crumb Topping

Blueberry muffins—soft vanilla cake studded with jammy pockets of fruit—are the hands-down choice for our all-time favorite muffin. A tender topping of cinnamon crumbs makes them even more delightful, whether for a special occasion brunch spread or just your standard Saturday morning. Our recipe takes only 15 minutes to assemble and 25 to bake, so you can have warm muffins on the table in under an hour, anytime you like.

Ingredients for Blueberry Muffins with Crumb Topping

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• Butter: Creamed with sugar until fluffy, butter provides rich flavor and also structure in these blueberry muffins, and in combination with the dry ingredients, it helps form the crumbs on top. Let the butter soften to make the cake for about an hour before you start, but for the crumbs, make sure to keep it cold so it doesn’t smear as you try to mix it.
• Sugar: There’s sugar to sweeten the batter, and also sugar in the crumb topping.
• Egg: An egg provides the muffin batter with structure and elasticity. Note that it’s best to use room-temperature eggs when baking muffins.
• Vanilla extract: Vanilla extract, whether store-bought or homemade vanilla, perfumes the batter with a delicate aroma and pairs beautifully with the fruit.
• All-purpose flour: Flour is the base of this muffin recipe and the crumb topping. You can substitute a gluten-free all-purpose flour blend.
• Baking powder: The leavening in the batter, baking soda reacts with the moisture in the batter in the oven’s heat to contribute lightness and lift.
• Milk: Milk, the primary liquid in this recipe, adds moisture and richness to these muffins. Feel free to choose from nonfat, 2%, whole milk or a non-dairy option. Whichever you have on hand will work fine.
• Blueberries: Use fresh or frozen berries to give these scones their sweet polka dots. If you’re using frozen blueberries, don’t defrost them first. The juice they’ll release will stain the dough gray.
• Cinnamon: A touch of ground cinnamon adds a warm, autumnal aroma to the crumb topping and helps differentiate it from the vanilla cake below.

Directions

Step 1: Make the muffin batter

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Preheat the oven to 375°F. In a large bowl, cream the butter and sugar. Beat in the egg and vanilla, and mix well. Combine the flour, baking powder and salt, then add the dry mixture to the creamed mixture, alternating with milk. Fold in the blueberries.

Step 2: Fill the muffin tin and bake

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Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon, then cut in the butter until it’s crumbly. Sprinkle the topping over the muffins. Bake for 25 to 30 minutes or until browned. Let the muffins cool in the pan for five minutes before removing them to a wire rack. Serve warm.

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Blueberry Muffin with Crumb Topping Variations

• Swap the white sugar for brown sugar: If you like a deeper and more caramelized flavor, try substituting the white sugar in this recipe for brown sugar. You can substitute the sugar at a 1-to-1 ratio. Brown sugar will leave you with denser, more chewy muffins, but the flavor will be much more caramelized and rich.
• Customize the streusel: If you want to add some extra crunch or texture, try adding a handful of rolled oats, seeds or a nutty granola to the streusel on top of the muffins before baking.
• Swap in another berry: Trade blueberries for raspberries, blackberries or finely chopped strawberries. Love berries? Try one of our best mixed berry recipes this summer.

How to Store Blueberry Muffins with Crumb Topping

Once they’re cooled, store leftover muffins at room temperature in an airtight container for up to four days, or in the fridge for up to five days.

Can you freeze these blueberry muffins with a crumb topping?

Yes. Freeze cooled muffins in freezer containers for up to two months. When you’re ready to eat them, thaw them at room temperature or, if desired, microwave each muffin on high for 20 to 30 seconds or until heated through.

Blueberry Muffin with Crumb Topping Tips

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Can you bake this muffin batter in a loaf pan to make a blueberry quick bread?

These muffins can easily be turned into a loaf of crumb-topped blueberry muffin bread. While the recipe will remain the same, you’ll need much more time in the oven. Instead of pouring the batter into muffin tins, pour it into a greased loaf pan. Place it in the oven and double the cook time outlined in the recipe. Be sure to check for doneness by inserting a toothpick or knife into the center of the loaf.

How do you make blueberry muffins that are tender and soft?

As you’re making this blueberry muffin recipe with crumb topping, know that the more you mix the batter, the more you develop the gluten in the mixture, which means tough muffins. Mix the batter together only until everything is slightly moistened. Resist the urge to stir the mixture enough to smooth out all the lumps.

How do you prevent blueberry muffins from sticking to the pan?

Paper muffin liners make it easy to lift muffins out of the pan without tearing them. Even with liners, add a fine layer of vegetable oil or cooking spray to the top surface of the muffin pan to make muffin removal easier.