Blueberry Crumble Muffins

Blueberry crumble muffins are fluffy and soft, filled with bright juicy blueberries and topped with a cinnamon crumble. They make the perfect quick and easy breakfast or snack!

Info and tips for blueberry crumble muffins

Here are some of my tips to get muffins that have that bakery style feel!

• Let your batter rest for 15-30 minutes before baking. This helps the flour hydrate and rise better.
• Fill the muffin cups with batter almost to the top! Make sure you only fill every other muffin cup so they have room to expand when baking.
• Baking at a high heat first then lowering will help the muffins get that high domed top.
• Toss the blueberries in flour to help prevent them from sinking to the bottom of the muffins, and always fold them into the batter gently as the last step.
• Don’t overmix the batter, this will make your muffins sad and dense.

Equipment

Having a quality muffin tin will help your muffins get nicely browned edges.

Ingredients for blueberry crumble muffins

• 3 cups flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1.5 cups sugar
• 1 ¼ cup milk
• ½ cup salted butter, melted
• 2 eggs
• ⅓ cup sour cream
• ¼ cup olive oil
• 1 tbsp vanilla
• 1 ½ cups fresh blueberries

crumble

• ½ cup flour 
• ¼ cup brown sugar
• 2 tbsp granulated sugar
• ½ tsp cinnamon 
• pinch of salt
• 1 tbsp lemon zest (optional)

Instructions

1. Begin by mixing your dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
2. In another large bowl mix the sugar, milk, melted butter, eggs, sour cream, olive oil, and vanilla together until relatively smooth (it’s okay if there are some lumps).
3. Next gently mix the dry ingredients into the wet. Don’t over mix!
4. Toss the blueberries in a little flour (this prevents them sinking to the bottom of the muffins) and gently fold into the batter.
5. While the batter rests for 15 minutes make the crumble by mixing the flour, brown sugar, granulated sugar, cinnamon, salt, and lemon zest together.
6. Preheat the oven to 425 F. Add a muffin liner to every other muffin tin (so that the muffins have room to expand) and fill with batter almost to the top. Add a tbsp of the crumble to the top of each muffin.
7. Bake the muffins for 10 minutes, then without opening the oven door drop the temperature to 350 and bake another 10-15 minutes.
8. Let the muffins set in the pan for five minutes before removing them to a wire rack to finish cooling. Enjoy warm with some butter!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Chocolate Blueberry Yogurt Clusters
• Blueberry Crumble Muffin Cookies
• Maple Pumpkin Spice Muffins

Print Recipe

Blueberry Crumble Muffins

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Desserts

By Kenna's Cooks – Serves: 12 muffins

Prep Time: 30 minutes – Cooking Time: 20 minutes – Total Time: 50 minutes

Blueberry crumble muffins are fluffy and soft, filled with bright juicy blueberries and topped with a cinnamon crumble.

Ingredients

• 3 cups flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1.5 cups sugar
• 1 ¼ cup milk
• ½ cup salted butter, melted
• 2 eggs
• ⅓ cup sour cream
• ¼ cup olive oil
• 1 tbsp vanilla
• 1 ½ cups fresh blueberries
• -Crumble-
• ½ cup flour 
• ¼ cup brown sugar
• 2 tbsp granulated sugar
• ½ tsp cinnamon 
• pinch of salt
• 1 tbsp lemon zest (optional)

Instructions

1

Begin by mixing your dry ingredients: flour, baking powder, baking soda, and salt. Set aside.

2

In another large bowl mix the sugar, milk, melted butter, eggs, sour cream, olive oil, and vanilla together until relatively smooth (it's okay if there are some lumps).

3

Next gently mix the dry ingredients into the wet. Don't over mix!

4

Toss the blueberries in a little flour (this prevents them sinking to the bottom of the muffins) and gently fold into the batter.

5

While the batter rests for 15 minutes make the crumble by mixing the flour, brown sugar, granulated sugar, cinnamon, salt, and lemon zest together.

6

Preheat the oven to 425 F. Add a muffin liner to every other muffin tin (so that the muffins have room to expand) and fill with batter almost to the top. Add a tbsp of the crumble to the top of each muffin.

7

Bake the muffins for 10 minutes, then without opening the oven door drop the temperature to 350 and bake another 10-15 minutes.

8

Let the muffins set in the pan for five minutes before removing them to a wire rack to finish cooling. Enjoy warm with some butter!