Blueberry Crumble Muffins with Sweet Cinnamon Topping
These tender blueberry muffins feature a delightful sweet crumble topping made with brown sugar, cinnamon, and butter that creates a bakery-style finish. Fresh blueberries are gently folded into a vanilla-scented batter brightened with lemon juice, while the crumbly topping adds texture and extra sweetness. Perfect for breakfast, brunch, or an afternoon snack, these muffins strike the ideal balance between fluffy interior and crispy top. The combination of granulated and brown sugars in the crumble creates depth of flavor that sets these apart from basic blueberry muffins.
Ingredients
- 1 ¾ cups all-purpose flouralmond flour3:4gluten-freegluten-free
use 3/4 the amount
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg, lightly beaten
- ⅓ cup milk
- 1 tsp pure vanilla extract
- 2 tsp lemon juice
- ½ cup unsalted butter, melted
- 6 oz blueberries
- 2 Tbsp granulated sugar
- 2 Tbsp light brown sugar
- 3 Tbsp all-purpose flouralmond flour3:4gluten-freegluten-free
use 3/4 the amount
- 2 Tbsp unsalted butter, cut into cubes
- ¼ tsp ground cinnamon
- 1 pinch salt
Instructions
- 1
Place rack in center of oven and preheat to 350 degrees
- 2
Line muffin tin with 12 paper liners
- 3
Combine flour, sugar, baking powder, baking soda and salt in large mixing bowl
- 4
Mix in beaten egg, milk, vanilla, lemon juice and melted butter until just combined
- 5
Fold in blueberries
- 6
Scoop batter into muffin liners, filling each about 3/4 full
- 7
Mix granulated sugar, brown sugar, flour, salt and cinnamon in separate small bowl
- 8
Cut in butter or mash with fork until mixture resembles coarse crumbs
- 9
Sprinkle topping over unbaked muffins
- 10
Bake 28-30 minutes, checking at 25 minute mark
- 11
Test doneness with toothpick for few moist crumbs and firm centers
- 12
Cool muffins for about 10 minutes before serving
Tips
Don't overmix the batter when combining wet and dry ingredients - stir just until combined to keep muffins tender.
Check muffins at 25 minutes to prevent overbaking, as oven temperatures can vary.
The crumble topping doesn't need to be uniform - some butter pieces and dry spots create better texture.
Good to Know
Store covered at room temperature for 2-3 days or refrigerate up to 1 week.
Can be made night before - store covered and serve at room temperature.
Serve warm or at room temperature. Can be reheated briefly in microwave.
Common Mistakes
Don't overmix batter to avoid tough, dense muffins.
Check early to avoid overbaking and dry muffins.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen blueberries?
Yes, use frozen blueberries without thawing. Toss lightly in flour before folding in to prevent sinking and bleeding.
How long do these muffins keep?
Store covered at room temperature for 2-3 days or refrigerate up to 1 week. Freeze for up to 3 months.
Can I make mini muffins instead?
Yes, reduce baking time to 15-18 minutes for mini muffins. Fill cups 2/3 full and check doneness early.