Blueberry Muffins with Crumb Topping- Tender blueberry muffins loaded with fresh blueberries and topped with crunchy buttery streusel topping. These muffins are easy to make and are a crowd-pleaser.
Why you will love this recipe
Easy to make. This recipe does not require a mixer. It’s an easy one-bowl recipe made by mixing the dry and wet ingredients. You get a bakery-style muffin without the fuss.
Soft and tender. These muffins are perfectly moist and soft on the inside.
Rich in flavour. The muffin batter is loaded with sweet blueberries, and topped with a delicious, crunchy buttery streusel topping.
Ingredients to use
Flour: Plain flour is used for the muffin batter and for the streusel.
Sugar: Granulated sugar sweetens the muffin batter while light brown sugar adding flavour to the streusel.
Baking powder: Gives the muffins their rise.
Salt: Enhances the flavour of the muffins.
Nutmeg: This is optional, but I love the extra flavour it adds.
Eggs: Adds moisture and binds the ingredients together.
Buttermilk: Adds moisture to the muffins and aids in giving the muffins their rise. Make your own buttermilk by adding a tablespoon of vinegar or lemon juice to 250 ml (1 cup) of whole milk and leave to sit for 5 minutes before using.
Oil: It produces muffins that stay moist longer.
Butter: Adds rich flavour to the crumb topping.
Vanilla Extract: Adds flavour to the muffins.
Blueberries: You can use fresh or frozen blueberries for these muffins. Toss fresh blueberries in a teaspoon of flour to prevent them from sinking to the bottom of your muffins.
How to make the blueberry muffins with the Crumb Topping
Start with the streusel topping. In a small bowl, combine the plain flour, brown sugar, granulated sugar, nutmeg and melted butter. Whisk together to combine, then pour in melted butter. Stir together with fork until large crumbs form. Cover with cling film and chill in the fridge while you prepare the muffin batter
Whisk the flour, sugar, baking powder, nutmeg, and salt. Set aside.
Toss blueberries in a teaspoon of flour. This prevents the berries from sinking to the bottom of the muffins.
Add oil, eggs, vanilla extract, and buttermilk to a mixing jug. Whisk to combine.
Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula until just combined.
Fold in the blueberries.
Scoop the batter evenly into a lined muffin tin, 2/3 of the way full. Top with the crumb topping, using your fingers to gently press the crumbs into the batter.
Bake muffins in a preheated oven for 20 minutes.
Can I use frozen blueberries
Yes you can. Mix the frozen blueberries straight into the batter. There is no need to toss them in flour as frozen berries do not sink to the bottom of the batter.
Storing the Muffins
These muffins stay moist for days. Allow the muffins to cool completely then store them in an airtight container at room temperature for up to 5 days or in the fridge for 1 week. Muffins can be frozen for up to 3 months. Thaw in the fridge or on the counter.
For more muffin recipes check these out:
Blueberry Muffins with Crumb Toppings
- 120 grams (½ cup) plain or all-purpose flour
- 6 tablespoons unsalted butter, melted
- 50 grams granulated sugar
- 50 grams light brown sugar
- ⅛ teaspoon cinnamon
- ¼ teaspoon salt
- 120 ml oil
- 2 large eggs, room temp
- 120 grams buttermilk, room temp
- 1 teaspoon vanilla extract
- 240 grams (2 cups) plain or all-purpose flour
- 200 grams granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅛ nutemeg
- 150 grams (¾ cup) fresh blueberries
- Preheat oven to 170 °C. Line a muffin tin with muffin liners.
- Toss blueberries in a teaspoon of plain flour and set aside.
- To make the streusel mix flour, sugars, nutmeg, salt and cinnamon in a small bowl. Pour in melted butter and mix with a fork until crumbs form. Chill in the fridge while you make the muffin batter.
- In a large mixing bowl, add flour, sugar, baking powder, and salt. Whisk to combine. Set aside
- To a jug, add buttermilk, oil, eggs and vanilla extract. Whisk to combine.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Add blueberries to the batter and gently fold them in.
- Fill muffin liners to ⅔ full and then top each muffin with the streusel mixture. Press the streusel gently into the batter.
- Bake for 20 - 25 minutes or until a toothpick inserted comes out clean.
- Leave muffins to cool briefly before serving.