Best Blueberry Crumble Muffins

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These Blueberry Crumble Muffins are not just your ordinary, plain jane, blueberry muffins!  These are super-moist buttermilk blueberry muffins bursting with zesty blueberry flavor and a slightly crunchy, crumble topping. Perfect for breakfast and snacking!

Now that’s a mouthful, which I only want filled with these best blueberry crumble muffins, yo!  Ya feelin’ me? You may love this Ultimate Blueberry Cheesecake Recipe and this Lemon Blueberry Bundt Cake too!

Best Blueberry Crumble Muffins

Bar the door and let no one in.  I’m so all over these blueberry muffins with crumble topping!

These muffins are so good, I wanted to hog them to myself.  But, I can share and I am a nice person, so it is now established, that it is not nice to hoard them to myself and I’m a nice person.  Ok, then… 🙂

Umm…And then out of the blue, I didn’t know my husband even liked blueberries?  He latched on to one of those muffins as soon as they peered out of the oven door! Talk about psyching me out!  Like them?  He loves them.

Me: *rolling eyes*.  Wha? Why did I not know this?  We’ve been together for over 10 years. Things that make you go *hmmmm*.

Best Blueberry Crumble Muffins

Pssst…Anyways, back to these Blueberry Crumble Muffins! 

I will let you in on a little secret.   Buttermilk is the secret ingredient that makes these muffins extra moist.  These muffins are excellent warm slathered with butter or at room temperature.

You can freeze them, refrigerate them after you’ve made them…it’s all good and these are great to pack in lunches, breakfast or when the kids want a yummy snack!

Best Blueberry Crumble Muffins

Ingredients You Need

Crumble Topping

Blueberry Muffins

  • all-purpose flour
  • granulated sugar
  • baking powder
  • salt
  • vegetable oil or coconut oil, melted and cooled
  • egg
  • buttermilk or milk, or milk + 1 teaspoon lemon juice or vinegar mixed together to make buttermilk, let stand for 5 minutes, then stir and use.
  • fresh or frozen blueberries

How to Make The Best Blueberry Muffin Recipe with Crumble Topping!

  1. Preheat oven to 400 degrees F.
  2. Grease muffin tins or line with cupcake liners.

Crumble Topping

  1. In a small bowl, mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon using a pastry cutter or fork until you have chunky crumbles and set aside.

Blueberry Muffins

  1. In a large bowl, whisk together 1½ cups flour, ¾ cup sugar, ½ teaspoon salt and 2 teaspoons baking powder; set aside.
  2. Add oil, egg and buttermilk.to the flour mixture and mix until just barely incorporated.
  3. Fold in blueberries and do not overmix.
  4. Fill muffin cups ¾ of the way up (using an ice cream scoop is easiest), and sprinkle each muffin with the crumble topping. (You will probably have some leftover.)
  5. Bake muffins for 20 to 25 minutes, or until done.
  6. Makes 10 muffins
Best Blueberry Crumble Muffins

If blueberries aren’t you thing, you can use either raspberries, peaches, strawberries, blackberries or a mixture of berries in this muffin recipe. I hope you enjoy these as much as we did.  You may love these Apple Crumble Muffins as well!

Best Blueberry Crumble Muffins

Best Blueberry Crumble Muffins

Kim Lange
Spectacular, super-moist buttermilk blueberry muffins bursting with sweet-tart blueberry flavor with a slightly crunchy, crumble topping.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 10 Servings
Calories

Ingredients
  

Crumble Topping

Blueberry Muffins

  • 1½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup vegetable or coconut oil
  • 1 egg
  • ⅓ cup + 2 tablespoons buttermilk or milk, or milk + 1 teaspoon lemon juice or vinegar mixed together to make buttermilk, let stand for 5 minutes, then stir and use.
  • 1 ¼ cup fresh blueberries

Instructions
 

  • Preheat oven to 400 degrees F.
  • Grease muffin tins or line with cupcake liners.

Crumble Topping

  • In a small bowl, mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon using a pastry cutter or fork until you have chunky crumbles and set aside.

Blueberry Muffins

  • In a large bowl, whisk together 1½ cups flour, ¾ cup sugar, ½ teaspoon salt and 2 teaspoons baking powder; set aside.
  • Add oil, egg and buttermilk.to the flour mixture and mix until just barely incorporated.
  • Fold in blueberries and do not overmix.
  • Fill muffin cups ¾ of the way up (using an ice cream scoop is easiest), and sprinkle each muffin with the crumble topping. (You will probably have some leftover.)
  • Bake muffins for 20 to 25 minutes, or until done.
  • Makes 10 muffins
Tried This Recipe?Let us know how it was by commenting below!

 

Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

21 Comments

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  6. I’ve made these 5 times now and I find myself eating most of them when my grandson is not here. These are great!

  8. Going to make these as soon as I get answer to ” can I use frozen berries? Thawed or keep frozen ?” You would think I would know this after 50 years plus baking. Lol !!!

  16. hi! im about to make these but i have a question! for the crumble is it granulated sugar ?

  19. Thank you for sharing, this looks great , not sur which recipe I want to try out first.. this or the peach greek yoghurt cakes 🙂 Thank you for linkis this our Oh My Heartsie Girl Wordless Wednesday Link Party, co-host Evija @Fromevijawithlove

5 from 1 vote

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