Go Back

Blueberry Crumb Muffins

These moist blueberry crumb muffins are perfect for breakfast, brunch, or snack time. Full of blueberries and topped with a brown sugar crumb topping, they’re a treat no matter when you eat them.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 23 minutes
Servings: 18 Muffins
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Crumb Topping:
  • 1/3 cup brown sugar
  • 1 tbsp white sugar
  • 1/2 tsp ground cinnamon
  • 4 tbsp butter melted
  • 2/3 cup all-purpose flour
Muffin Batter:
  • 1/2 cup 8 Tbsp, one stick butter, softened
  • 1/2 cup cup white sugar
  • 1/4 cup brown sugar
  • 1/2 cup sour cream or plain yogurt
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/4 cup whole milk
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 1/2 cups blueberries fresh or frozen

Equipment

  • Muffin Pans
  • Cupcake Liners

Method
 

  1. Preheat oven to 425°F. Prepare 18 count muffin pan by spraying with nonstick spray or line with cupcake liners.
  2. Make the crumb topping: In a medium bowl, mix together the brown sugar, granulated sugar, cinnamon, flour, and melted butter. Use a fork and combine until crumbly. Set aside.
  3. Make the muffins: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the sour cream, eggs, vanilla, and milk. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
  4. Add the flour, baking powder, baking soda, salt, and cinnamon and mix until just combined.
  5. Stir in the blueberries. The batter will be thick.
  6. Spoon the batter into the prepared muffin cups, filling them all the way to the top. Spoon the crumb topping on top and lightly press the crumbles so they stick to the batter.
  7. Bake the muffins for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 350°F and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow muffins to cool completely and then enjoy!
  9. Store muffins in airtight container.