Blueberry Crumb Top Muffins

Three blueberry crumble muffins in a stack, one bitten beside them; white background with linens.

Soft homemade muffins with blueberries that rise beautifully. They're berry-packed with a buttery crumb topping and finished with a lemon glaze. They're ready in 45 minutes and freeze well.

Course Muffins

Cuisine American

Keyword blueberry crumb muffins

Prep Time 20

Cook Time 25

Total Time 45

Servings regular muffins

Calories 360kcal

Author Paula Montenegro

Ingredients

For the crumb topping:

½ cup all-purpose flour
⅓ cup light brown sugar
¼ cup unsalted butter

For the muffins:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup sugar
½ cup light brown sugar
2 eggs at room temperature
¾ cup buttermilk at room temperature
½ cup vegetable oil I use sunflower oil
½ teaspoon vanilla extract
1 ½ cups blueberries fresh or frozen, unthawed

For the glaze:

¾ cup powdered sugar
1 tablespoon lemon juice maybe more

US Customary - Metric

Instructions

Preheat the oven to 350ºF (180ºC).
Line 12 regular muffin tins with paper liners or butter/spray the pans.

For the crumble:

Mix ½ cup all-purpose flour and ⅓ cup light brown sugar in a bowl.
Add ¼ cup unsalted butter, in cold pieces and integrate until crumbly. Refrigerate while making the batter.

For the blueberry muffins:

In a large bowl, sift 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon ground cinnamonand ½ teaspoon salt. Add ½ cup sugar and ½ cup light brown sugar and stir to combine.
In a medium bowl, whisk 2 eggs, ¾ cup buttermilk, ½ cup vegetable oil and ½ teaspoon vanilla extract. Do not beat, but mix well until no streaks of egg whites remain.
Add the wet ingredients at once to the dry ingredients.
Stir until you barely have streaks of flour, but do not overmix. It will be lumpy and not completely smooth, and that is fine.
Fold in 1 ½ cups blueberries lightly. Be careful not to mash them. I do it with a rubber spatula.
Divide evenly among the muffin cups or liners, filling no more than ¾ of their capacity.
Sprinkle the crumble on top, clumping it a little.
Bake for 25 minutes or until the top is cracked, golden brown and a cake tester or toothpick inserted in the center comes out clean.
Let cool completely on a wire rack before glazing.

For the glaze:

Mix ¾ cup powdered sugar and 1 tablespoon lemon juice until smooth and creamy. Add more juice, ¼ teaspoon at a time, if you want it thinner.
Drizzle it lightly over the streusel. You might not need to use all of it.

Notes

Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.

Light mixing: you mustn't overmix the batter if you want a tender muffin.

Berries: fresh berries are always my first choice, but these homemade muffins can be made year-round with frozen blueberries. Add them to the batter straight from the freezer; no need to thaw them.

Homemade buttermilk: mix 1 cup of milk (preferably whole milk) with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes at room temperature until it thickens and slightly curdles. Stir it once more, and measure it again before using.

Nutrition