These Blueberry Crumble Muffins are light, soft and fluffy, bursting with juicy blueberries and finished with a sweet, crunchy crumble on top. Skip the bakery—make them at home instead.
These muffins rise high above the liners with a tender, cakey interior packed with blueberries. The batter is thick enough to hold the fruit, and a little lemon zest brightens the flavor. A crispy crumble topping adds contrast in texture and a touch of sweetness.
They’re simple to prepare using pantry staples, so whenever you have blueberries available you can whip up a batch. Once you try this recipe, it may become your go-to blueberry muffin.
Fresh vs Frozen Blueberries
Fresh blueberries are my preference, but frozen berries work well too. Add frozen blueberries straight from the freezer—do not thaw them first. Thawing can cause the berries to bleed and color the batter and finished muffins.
How to Keep Blueberries From Sinking
Blueberries are denser than the batter and can sink, especially in thin batters. A common tip is to coat the berries in flour, but the difference is minimal.
A more reliable approach is to layer the batter: spoon a little plain batter into each muffin cup, then fold the blueberries into the remaining batter and spoon that on top. This places fruit higher in the muffins and prevents soggy bottoms.
Tips for the Best Blueberry Muffins
- Use all butter. Butter gives a richer flavor than oil in vanilla-based muffins.
- Cream the butter and sugar. Creaming traps small air pockets that help the muffins rise and stay light.
- Don’t overmix. Mix the batter and the crumble only until combined. Overmixing makes muffins tough and the crumble dense.
- Add a few berries on top. Placing extra blueberries on the surface makes the muffins look more appealing.
- Avoid soggy bottoms. Let muffins rest in the pan for about five minutes after baking, then transfer them to a wire rack to cool completely.
More Dessert Recipes
- Sour Cream Double Chocolate Muffins
- Lemon Madeleines
- Mini Chocolate Cherry Galettes
- Famous Amos Style Mini Chocolate Chip Cookies
- Pistachio Snowball Cookies
- Lemon and Thyme Yogurt Bundt Cake
Blueberry Crumble Muffins
Ingredients
Blueberry Muffins
- 1/2 cup (113 gr) unsalted butter, room temperature
- 1 cup (200 gr) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- Lemon zest, from 1 lemon (optional)
- 1/2 cup (120 ml) milk
- 2 cups (250 gr) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cups (270 gr) fresh blueberries, divided
Crumble
- 1/4 cup (55 gr) unsalted butter, cold
- 1/4 cup (50 gr) granulated sugar
- 1/2 cup (65 gr) all-purpose flour
Instructions
Crumble
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In a medium bowl combine cold butter, sugar, and flour. Use a fork or pastry cutter to cut the butter into the flour until you have fine crumbs. Chill until ready to use; avoid overmixing so the crumble stays crumbly.
Blueberry Muffins
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Preheat oven to 425°F (220°C). Line a muffin pan with paper liners.
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With a hand or stand mixer fitted with the paddle attachment, cream the butter and granulated sugar until pale and fluffy. Scrape down the bowl as needed.
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Add the eggs, vanilla and lemon zest and mix on low until combined. Add the milk and mix until incorporated.
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Sift in the flour, baking powder and salt. Mix on low just until combined—do not overmix.
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Spoon about a tablespoon of batter into each liner and spread to cover the bottom. This helps keep blueberries from sinking.
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Fold 1 1/4 cups (190 g) of the blueberries into the batter. Divide the batter evenly among the cups, filling them to the top.
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Top each muffin with the crumble and the remaining 1/2 cup (80 g) blueberries.
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Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (180°C) and bake 15–17 more minutes, or until a toothpick comes out clean.
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Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.