Blueberry Crumb Muffins

As I mentioned earlier, the lovely Joanna of Cup of Jo began a “best recipe” series a few months back. Her goal is to curate the best versions of basic recipes. To do this, she asked several food bloggers to contribute recipes, ranging from cookies to pasta sauce to cocktails.

Last week on National Blueberry Muffin Day, Joanna featured my favorite recipe for blueberry muffins. As I told Joanna, I prefer for-real muffins versus the cake-like versions that have evolved. If you’re with me on this, I think you’ll love these as much as I do.

Blueberry Crumb Muffins are a classic breakfast treat. These traditional muffins get a little extra flavor from a sweet crumb topping. - Bake or Break

I do include a crumb topping, which is maybe a bit of a departure from traditional muffins. But, it’s just so good, I can’t resist! These are perfect for a weekend morning treat, especially when fresh blueberries are abundant. You can have them mixed up quickly and get back to your lazy morning. Enjoy!

Blueberry Crumb Muffins

Prep Time: 20 minutes

Cook Time: 16 minutes

Yield: 12 standard-size muffins

Blueberry Crumb Muffins

Ingredients

    For the crumb:
  • 3/4 cup all-purpose flour
  • 2 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 1/4 teaspoon vanilla extract
  • pinch of salt
  • For the muffins:
  • 2 & 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest (optional)
  • 1/2 cup unsalted butter, melted
  • 3/4 to 1 cup blueberries

Instructions

Using a fork, mix all crumb ingredients together until well-combined. Set aside.

Preheat oven to 400°. For crisper edges, grease a standard muffin pan. For softer edges, use liners in each cup instead.

Whisk together flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.

In a large bowl, lightly beat eggs. Stir in buttermilk. Add both sugars and mix until combined. Stir in vanilla and lemon zest. Stir in melted butter. Add flour mixture in 2-3 portions. Mix until there are still streaks of flour remaining. Stir in blueberries, mixing just until combined.

Scoop about 1/4 cup of batter into each cup of prepared pan. This should fill each cup almost to the top. Sprinkle tops of each muffin with crumb mixture.

Bake for 14-16 minutes, or until a pick inserted into the center comes out with moist crumbs. Cool in pan on wire rack.

Notes

The more blueberries you use, the more muffins you’ll make. I like to use the lesser amount, and I get exactly 12 muffins with lots of crumb for each.

http://www.bakeorbreak.com/2012/07/blueberry-crumb-muffins/

20 Comments

  1. These sound fabulous! Love this idea!

  2. Cafetería July 14, 2012 Reply

    Very good recipe, we do tomorrow to try.
    Thanks

  3. Thanks for a very good recipe …

  4. Rachel July 14, 2012 Reply

    Oh my goodness these look delicious – I’ll definitely be trying them one day (and crediting right back here!)
    Rach..Xx

  5. robyn July 15, 2012 Reply

    I made these today and they turned out sooo well. thank you!

  6. Riley July 15, 2012 Reply

    Love that crumb topping! I can’t wait to try these.

  7. swathi September 30, 2012 Reply

    This looks lovely. However, can you tell me how many gms approx 1/2 cup butter translates to? Also, can we substitute buttermilk for milk(not sure I can get buttermilk at my store)…is there a big difference?

  8. jennifer October 1, 2012 Reply

    swathi, I believe that 1/2 cup butter is about 113 grams. Milk doesn’t have the same acidity as buttermilk. While milk may work, something like yogurt is probably a better substitution. If you have cream of tartar, you can also add about 3/4 teaspoon to 1/2 cup of milk to make something close to buttermilk.

    • Gina February 5, 2014 Reply

      I added 1 Tablespoon of distilled vinegar to my milk and it worked fine. The vinegar also works in almond milk. :0)

  9. lisa g. October 30, 2012 Reply

    Hi, can I use frozen blueberries? If so, what
    would your recommened method be with frozen? Thx U !

    • jennifer November 2, 2012 Reply

      Hi, Lisa. I’m sorry I haven’t responded sooner. Crazy week! You can use frozen blueberries. Your best bet is probably not to thaw them but just use them frozen. Let me know how it works!

  10. Chai Ling December 28, 2012 Reply

    These are great! I tried your recipe and love it!

    Thanks for the share. :D

  11. Rachel April 3, 2013 Reply

    Hello!
    I found your recipe through Cup of Jo and have a concern! This is my second time trying thins recipe and it still isn’t working for me. It is taking MUCH longer to bake. Like, these have already been in the oven for 30 minutes and they are still straight batter in the center. I am making it in a cake pan instead this time around thinking more space would allow the heat to distribute more evenly, but nope. When I made this recipe for muffins the first time, I had them in the oven about the same amount of time and they never cooked either. I can smell the edges slowly over cooking and hate wasting all those ingredients! Plus, I have been really excited to try this since I saw it!

    I have a gas stove and haven’t had any problems with other recipes like this, so do you have any ideas as to what could be causing this one recipe to not work?

    Thank you!

    • jennifer April 3, 2013 Reply

      Hi, Rachel! I’ve made these many times with consistent results. If you made no changes to the recipe, it’s hard to pinpoint the problem. Of course, there are always differences in equipment and ingredients. Does your oven run hot or cool? Are your ingredients (even dry ingredients) fresh?

  12. Gigi June 3, 2013 Reply

    I’ve made these a few times now using milk instead of butter milk. They’re delicious! Thanks for sharing :)

  13. April June 9, 2013 Reply

    I also had problems with falling/lack of cooking through. I suspect, based on how they look in the muffin tin, that my oven cooks unevenly (I recently moved and don’t know the oven well), or that it has to do with using frozen berries.

  14. Gina February 5, 2014 Reply

    Thanks for the recipe! I’ve made this recipe three times in the last 1 1/2 weeks. The only substitutions that I’ve made is adding 3/4 cup liquid instead of 1/2 cup, as well as adding more bluberries. Yum!! Thanks again.

  15. Ana February 21, 2014 Reply

    I just made these this morning. Everybody loved them. They are sooo pretty! I was looking for a recipe similar to the Starbucks Bountiful Blueberry Muffins and these taste way better.
    Here’s a photo of the ones a baked today: http://instagram.com/p/kr8QKCrnjf/

    Thanks for the recipe :)

  16. Jaclyn April 12, 2014 Reply

    There’s nothing like a perfect blueberry muffin! That crumb looks awesome!

Leave a reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>