A fresh, hot from the oven, muffin is always a welcomed way to start my day. This blueberry muffins recipe is ideal for any breakfast or snack, and the crumble topping makes it even better. Soft and moist muffins with a sweet and butter topping turn this into a delicious treat. I have always loved blueberry muffins, but the streusel style topping on top elevates these tot he next level making them a fantastic choice for a satisfying addition to any breakfast or brunch.
Blueberry Muffins Recipe with Crumble Topping
Muffins! One of the worlds best inventions, by far. They are a perfect way to serve up a moist and sweet breakfast or brunch item that is easy to hold, requires no utensils, and ideal for eating on the go. I love making a batch on the weekend to have on the counter for snacks with a piece of fruit. Another favorite addition to these is a cup of yogurt. In fact, I adore eating one of these with a bowl of Noosa blueberry yogurt. It’s so delicious!
Can I Use Frozen Berries In This Muffin?
You can definitely use frozen berries if you don’t have access to fresh blueberries. When working with frozen berries in baked goods, the only concern you have is with extra liquid. I prefer to let my berries thaw then drain and pat dry before adding to my muffins. This helps keep the batter just the right amount of moist, and keeps them from watering things down or turning the entire batter blue.
If blueberries aren’t your thing, you might prefer this fresh strawberry bread recipe or even this classic banana bread recipe instead. Both make excellent breads or muffins and are perfect for breakfast or brunch.
How Do I Keep My Blueberries From Sinking to the Bottom?
When working with fresh berries in any baked good, it is best to coat them in just a bit of the dry ingredients before mixing them into your batter. You also want to make sure that you are only adding them to the batter just before they are added into the muffin cups.
The flour coating, even though it is just a small amount, will help them to stay suspended in the batter rather than sinking right to the bottom. While muffins with berries at the bottom don’t taste bad, it makes it hard to get that perfect bite with just enough crumb muffin and blueberry every time.
How Do You Keep Crumble Topping From Getting Soggy?
A crumble topping has a very specific ratio of butter to dry ingredients. This recipe is easy to follow and should give you perfect results, but if you are unsure or feeling like your crumble is getting too soggy, it’s likely that you used a bit too much butter. Make sure to follow the measurements exactly and add the topping just before popping into the oven.
Why Did My Crumb Topping Sink?
Typically if the crumb topping sinks in your muffins it is because the heat was too low and cook time was too long. If the crumb topping sits on top of the moist batter too long, it will sink into the muffin eventually. A slightly higher heat will cook the muffins faster and prevent the crumble topping from having time to sink into the muffin.
The other reason that it will sink is if the batter is too thin. Following this recipe exactly should prevent that from happening but sometimes humidity in an area or during specific seasons can create more moisture. The batter should be thicker and easy to spoon or pour into the muffin tin. It should be more thick than thin.
Instead of muffins, you might also like to try this yeast-free buttery cinnamon raisin bread recipe. It’s a delicious combination that just melts in your mouth!
Tips for Storing Blueberry Muffins
Typically, I toss muffins into a gallon storage bag and leave on the counter if I know we will eat within the next 1-2 days. If I make a larger batch, I will divide and freeze some if needed, but usually just put them into the same bag in the refrigerator.
The problem with doing that for these muffins is the crumble topping. That means you need to leave the flat. Many years ago, I invested in a cupcake carrier for parties and potlucks, and it works great for these since I can put them in single layers protected so nothing gets smashed. You can use any large tub that is airtight, or simply slide into a storage bag but leave it flat and make sure they stay sitting up in the bag.
Ingredients for Muffins
- All-purpose flour
- Baking powder
- Granulated sugar
- Sour cream
- Vegetable oil
- Vanilla extract
Ingredients for Crumble Topping
- All-purpose flour
- Granulated sugar
- Unsalted butter
How to Make Blueberry Muffins with Crumble Topping
Preheat the oven to 400°F and line a muffin pan with paper liners and set aside.
In a small bowl, whisk together the flour, sugar, cinnamon and nutmeg for the crumb topping (save the extra blueberries for later). Stir in the melted butter and set aside.
In a large bowl, sift the flour, baking powder, and salt together then set aside.
Using a separate bowl, mix together the eggs and granulated sugar until combined.
Add in the yogurt, vegetable oil, and vanilla extract to the egg mixture.
Gently fold the wet ingredients into the flour mixture until just combined.
In a small bowl, sprinkle 1 1/2 cups blueberries with 1-2 tablespoons flour until the berries are coated with just a bit of flour.
Fold the berries into the batter without over mixing.
Scoop the batter into the prepared pan filling each cup only 2/3 full.
Spread the remaining blueberries on top of the muffins so there is a small layer on each muffin.
Top the berries with the crumble so that it is evenly distributed between all of the muffins.
Reduce the oven heat to 375°F and place bake the muffins for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Allow them to cool for at least 5 minutes in the pan before moving to a wire rack to continue cooling.
Best served warm with a bit of fresh butter.
More Delicious Breakfast Recipes You’ll Love
These muffins are just the start of the deliciousness I have to share with you. If you loved baked goods, then you will love the ones listed below. Tons of yummy recipes to add to your routine!
- Moist Cheesecake Banana Bread Recipe
- Decadent Cinnamon Rolls with Cream Cheese Glaze
- Strawberry Lemon Muffins
- Apple Oat Muffins Recipe
- Banana Mocha Chocolate Chip Muffins Recipe
- Delicious Lemon Glazed Zucchini Bread Recipe
- Blueberry Breakfast Bread Recipe
- Apple Cinnamon Monkey Bread Recipe
Skip the paper cupcake or muffin liners by using a silicone muffin pan instead. They are easy to clean, make removal simple, and are a great addition to your kitchen.
Crumble Topping Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup blueberries
Blueberry Muffin Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 1/2 cups fresh blueberries
- 1 tbsp flour (for coating berries)
- Preheat the oven to 400°F and prepare your muffin tin with cupcake liners;
- In a small bowl, whisk together the dry ingredients for the crumble then mix in the butter until a crumble and set aside;
- Into a large bowl, sift the flour, baking powder, and salt;
- In a medium bowl, mix together the eggs and granulate sugar until combined;
- Add the sour cream, vegetable oil, and vanilla to the egg mixture;
- Gently fold the wet ingredients into the flour mixture until just combined;
- In a small bowl, sprinkle 1 1/2 cups of the blueberries with just a little flour and toss to coat;
- Fold the berries into the batter;
- Fill the muffin tins until 2/3 full;
- Top the muffins with the remaining blueberries;
- Add the crumble to the top of the muffins;
- Reduce the heat of the oven to 375°F and bake the muffins for 18-20 minutes;
- Let the muffins cool for 5 minutes in the pan before cooling the remainder of the time on a wire rack;
- Serve immediately with butter or let cool and store for later.
Double the batch and prepare as normal then separate into individual bags to freezer for a fast on the go breakfast when needed.
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Amount Per Serving: Calories: 353Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 55mgSodium: 133mgCarbohydrates: 42gFiber: 1gSugar: 25gProtein: 3g