Blueberry Muffins have always been able to put me in a good mood. Growing up, it was always much easier for me to wake up for school on cold Monday mornings in Pennsylvania knowing that a fresh batch of Blueberry Muffins had just finished baking in the oven. Sometimes, my mom would even make a double or triple batch (24 or 36 total muffins) so she could store them away for us to have at the ready and reheat when we wanted them. The wonderful thing about these muffins is that they can be frozen for up to three months at a time. This is great because you can bake multiple batches and have plenty for later.
Since I love blueberry muffins so much, I decided to give them a lot of love so I could make them that much better. I decided to make Blueberry Crumb Muffins and did this by adding a simple, but nonetheless delicious crumb topping. Do not let the idea of making a crumb topping intimidate you. This is EASY and almost EFFORTLESS. The crumb topping is simply made up of flour, granulated sugar and softened butter. These ingredients are all combined to form a crumbly mixture and then the mixture is placed in the fridge until ready to use.
Crumb mixture
Blueberries coated in 2 tablespoons of the flour from this recipe help them to not sink to the bottom of the muffin.
Blueberry Crumb Muffins
Course: DessertDifficulty: Easy12
servings10
minutes30
minutesIngredients
- Crumb Topping:
3/4 cup 3/4 flour
1/3 cup 1/3 granulated sugar
1/4 cup 1/4 unsalted butter, softened
- Blueberry Muffin Batter:
2 cups 2 flour
2 teaspoons 2 baking powder
1/2 teaspoon 1/2 salt
1/2 cup 1/2 unsalted butter, softened
1 cup 1 granulated sugar
2 large 2 eggs
1 1/2 teaspoons 1 1/2 vanilla extract
1 cup 1 milk (any kind)
2 cups 2 fresh blueberries
1 teaspoon 1 lemon zest
Directions
- Preheat the oven to 375ºF (190° C).
- Next, prepare a 12-cup muffin pan with paper liners (or do not use liners and simply spray a muffin pan well), and set aside.
- Create the crumb topping by mixing together the flour, sugar and butter. Place in refrigerator to firm up while making the batter.
- In a large bowl, whisk together flour, baking powder, and salt.
In a separate bowl mix sugar, butter, vanilla, eggs, milk, and lemon juice and lemon zest together. - Combine with dry ingredients and mix everything together.
- Add in the blueberries and stir to distribute them evenly. Pour batter in muffin cups and top each one with equal portions of the crumb topping.
- Bake for 30 minutes or until baked all the way through (use a toothpick or knife to check). Enjoy!
Notes
- TIP: Take a couple teaspoons from the 2 cups of flour you already have and use it to coat the blueberries. This will help them to not sink to the bottom of the batter when combined.
- These muffins can be frozen for up to 3 months.
Blueberry Muffin Batter
Blueberry Crumb Muffins ready to be baked!
If you are short on time, this crumb mixture can be made a couple days in advance and placed in the refrigerator until ready to use. I have experimented with adding cinnamon and brown sugar to this mixture, but I much more prefer it the way this recipe states. It is so simple this way. Give your crumb topping a taste to see if it is as sweet as you like before adding it as your topping. What I think you will love about this topping is that it is extremely versatile for other desserts too. Keep this Crumb Topping in your recipe journal because you can put it on top of pies, other kinds of muffins, and even coffee cakes. Play around with it and see what magic you create!
Blueberry Crumb Muffins
After whipping up the blueberry muffin batter and placing it in the muffin tin, simply top with the crumb mixture and bake on 375° F (190° C) for 30 minutes. It is important to check on these muffins as soon as they hit the 30 minute baking time in the oven. Over baking these will result in a dried out muffin with hard edges. That is no fun at all to eat!
Do you see how simple this can be to put together? You can serve them on a cute tray. Not much is needed to dress them up since they speak for themselves. Hopefully you are convinced to make these. If you love plain blueberry muffins, but want to take them to the next level, try making my Blueberry Crumb Muffins by following this recipe and adding my simple crumb topping. Serve these either warm or room temperature with a nice, tall cold glass of milk. These go nicely with coffee or tea! The options are endless.
Enjoy your delicious batch of Blueberry Crumb Muffins!
-Madison
