Blueberry Muffins with Crumb Topping

5 from 2 votes

Blueberry Muffins with Crumb Topping

These blueberry muffins are filled with juicy blueberries and the buttery streusel topping adds an irresistible sweet crunch.

Prep Time10

Cook Time22

Total Time32

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 445kcal

Author: Jessica

Ingredients

Muffins

2 cups all-purpose flour
1 cup granulated sugar
1 tbs baking powder
pinch salt
¼ teaspoon cinnamon
½ cup buttermilk*
½ cup vegetable oil
2 eggs
½ cup sour cream
2 teaspoon vanilla extract
2 cups blueberries fresh or frozen
1 tbs flour - for blueberries

Crumb Topping

⅓ cup granulated sugar
⅓ cup light brown sugar
1 teaspoon cinnamon
1 ½ cup all-purpose flour
pinch salt
½ cup unsalted butter cold and cubed

Instructions

Preheat oven to 425°F . Add muffin liners to muffin tin, filling every other one for best results. Set aside.

For the Muffin Batter

In a medium-sized bowl, toss 1 ½ cups of blueberries with 1 tbs of flour. Reserve the remaining blueberries for later.
In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon together.
In a separate bowl, whisk buttermilk, melted butter, eggs, sour cream and vanilla until smooth. Stir wet ingredients into dry until fully combined, do not over-mix. Fold blueberries in gently by hand.

For the Crumb Topping

In a large bowl, stir granulated sugar, brown sugar, cinnamon, flour and salt together. Add butter cubes and cut it in until the mixture resembles a coarse crumb.
Distribute batter to each muffin liner, filling all the way to the top. Top batter with a few of the remaining blueberries then add crumble on top.
Bake for 5 minutes, then reduce temperature down to 350°F and bake for another 20-25 minutes or until a toothpick in the center comes out clean. Allow muffins to cool in pan until completely cooled. Best served fresh the same day. See storing and freezing instructions in notes section.

Notes

To make homemade buttermilk: Stir ½ tablespoon of distilled white vinegar or fresh lemon juice into the milk needed for this recipe and allow to sit for 5-10 minutes to thicken slightly.

For gluten-free muffins: I have tested this recipe using a gluten-free measure for measure flour. You will use it as a one for one substitute for all-purpose flour.

To freeze: Wrap each muffin individually in plastic wrap and place in a freezer-safe container or plastic bag. They will stay fresh for up to three months. Thaw at room temperature overnight for best results. If you need to thaw quickly, use the microwave at 10 second intervals.

How to store muffins: You will need a large airtight container with a secure lid - alternatively, you can use a plastic bag. Line your container with paper towels and arrange the muffins in a single layer. Pro tip: Add a slice of bread to the container - this will help to absorb excess moisture and ensure that your muffins don't get soggy or gummy! Store them for up to 4-5 days.

Nutrition