Big Blueberry Crumble Muffins

The BEST Blueberry Crumble Muffins made from scratch. Filled to the brim with fresh blueberries and topped with a cinnamon sugar crumble, these soft and fluffy muffins will be a staple in your kitchen.

Blueberry Muffins baby! 💙

I’ve been eating Blueberry Crumble Muffins day and night over here. And it’s no wonder, because I’ve figured out how to make unbelievably soft and fluffy muffins that are bursting with juicy, fresh blueberries. And don’t even get me started on that crunchy cinnamon topping.

These are a muffin version of my favourite Blueberry Sour Cream Coffee Cake, and they do NOT disappoint.

If you’ve always wondered how to make big, bakery-style Blueberry Muffins at home, let’s talk 👉🏻

I LOVE a good bakery-style muffin. But it’s taken me years to figure out how to make a decent muffin at home. Mine always used to be flat and wet – or worse, dry, tough and crumbly.

But those days are over my friend.

Now we are all about those big Blueberry Muffins with sky-high muffin tops covered in sweet cinnamon sugar. I could eat these Blueberry Muffins FOR DAYS.

If you’ve ever had trouble making great muffins at home, keep reading. I’ve put together all my best tips for making soft and fluffy Blueberry Muffins from scratch.

Just like my favourite White Chocolate Raspberry Muffins, these muffins use oil for moisture and buttermilk for their soft and tender texture.

I usually opt for fresh blueberries when they’re in season, but you can make these using frozen blueberries too, just like we do in my Toddler Muffins.

But it’s the method that truly sets these Blueberry Muffins apart. Check out my tips for perfect muffins below!

You will LOVE these Blueberry Muffins because:

• They’re quick and easy to make (no electric mixer)
• They have big, domed bakery-style muffin tops
• They are soft and fluffy on the inside
• The cinnamon crumble is delicious
• You can eat them for breakfast, lunch or tea!

So what are you waiting for? Get in the kitchen and make a batch of these Blueberry Muffins. Smear the inside with butter and enjoy one (or two) while they’re still warm from the oven. Go, go, go!

TIPS FOR MAKING PERFECT BLUEBERRY MUFFINS

• This Blueberry Muffin recipe produces seriously light and fluffy muffins with a crunchy cinnamon sugar crumble. You don’t need an electric mixer for this recipe – just use a bowl and spoon, otherwise you risk over mixing your batter. 
• This recipe produces a large amount of batter because we want to fill each muffin hole almost to the top to help create those beautiful high muffin tops. Even so, I recommend using a kitchen scale when making these, as adding just the right amount of flour will help produce the perfect muffin – too much and they will be dry. Too little and they won’t hold their shape.
• You will need buttermilk for this recipe. It helps to produce a soft, light and moist muffin. If you don’t have any buttermilk on hand, make your own by adding 1 tablespoon of white vinegar to 1 cup of full fat or whole milk. Let it sit for a few minutes and then use as normal.
• I prefer using fresh blueberries for maximum flavour but you can use frozen blueberries if you like. Just add them to the batter frozen. Try not to over mix them though, as they tend to bleed into the batter.
• When it comes to mixing together the dry ingredients with the wet ingredients, use a light hand. Gently fold the mixture together and do NOT over mix. If you over mix the batter, your muffins will be tough and dry – boo.
• To get those lovely sky-high muffin tops, you need to bake your muffins in a hot oven for the first 5 minutes. This is key as it will cause the muffins to rise quickly, then turn the temperature down for the remaining 13-15 minutes.
• Muffins are best eaten on the day they are made. If you have leftovers, I recommend wrapping them in plastic wrap once they are completely cooled and placing them in the freezer. To eat, let them thaw, or heat them up in the microwave for a 30 seconds or so until warm.

MORE MUFFIN AND BREAD RECIPES TO TRY:

• Chocolate Chip Muffins
• White Chocolate Raspberry Muffins
• Chocolate Chip Banana Bread
• Blueberry Bread
• Double Chocolate Muffins
• Chocolate Banana Bread

Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.

Let’s Bake

Blueberry Muffins

Yield Makes 12 muffins 1x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

Prep: 30 minutesCook: 20 minutesTotal: 50 minutes

Best ever Blueberry Crumble Muffins made from scratch.

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Ingredients

Blueberry muffins

• 350 grams (2 and 1/2 cups) plain flour or all purpose flour
• 3 level teaspoons baking powder
• 200 grams (1 cup) caster sugar or granulated sugar
• 120 ml (1/2 cup) flavourless oil (see notes)
• 1 teaspoon vanilla extract
• 2 large eggs
• 240 ml (1 cup) buttermilk
• 185 grams (1 and 1/2 cups) fresh blueberries (or frozen, see notes)

Crumble

• 50 grams (1/4 cup) caster sugar or granulated sugar
• 35 grams (1/4 cup) plain flour or all purpose flour
• 1/2 teaspoon ground cinnamon
• 1–2 tablespoons butter, melted

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Instructions

1. Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter or olive oil spray or use cupcake liners. In a large mixing bowl, add flour, baking powder and sugar and whisk briefly.
2. To a small bowl, add oil, vanilla and eggs and whisk together just to break up the egg yolks. Make a well in the middle of your dry ingredients, add the wet ingredients, along with the buttermilk. Very gently start to fold the mixture using a wooden spoon or spatula.
3. Add blueberries. Fold until the mixture is just combined – be careful not to over mix or your muffins will be tough. Spoon out the mixture into your prepared tin.
4. To make the crumble, stir together the sugar, flour and cinnamon. Add 1 tablespoon of melted butter and stir until it forms a wet paste. Add extra butter if needed. Sprinkle crumb over each muffin.
5. Bake muffins for 5 minutes before turning the oven temperature down to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or golden brown on top (and a skewer inserted into the middle comes out clean).

Notes

Flavourless oil: Choose a flavourless oil or neutral-tasting oil for this cake. I prefer to use grapeseed oil or a mild olive oil, vegetable oil will also work.

Buttermilk: If you don’t have any buttermilk on hand, make your own by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup of full fat or whole milk. Let it sit for a few minutes and then use as normal.

Blueberries: I prefer using fresh blueberries for maximum flavour but you can use frozen blueberries if you like. Just add them to the batter frozen. Try not to over mix them though, as they tend to bleed into the batter.

Storage: Muffins are best eaten on the day they are made. If you have leftovers, I recommend wrapping them in plastic wrap once they are completely cooled and placing them in the freezer. To eat, let them thaw on the kitchen bench, or heat them up in the microwave for a 30 seconds or so until warm.

Nutrition Information

Serving Size: 1 muffin Calories: 315 Sugar: 23.5 g Sodium: 45.3 mg Fat: 12 g Carbohydrates: 48.7 g Protein: 4.9 g Cholesterol: 35.8 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: MuffinsCuisine: American

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This recipe was first published on Sweetest Menu in May 2016.