Blueberry Crumb Muffins Recipe

blueberry streusel muffin recipe featured image

Craving blueberry streusel muffins? This foolproof recipe delivers moist, tender muffins with a crunchy crumble topping—and they’re ready in about 30 minutes!

Course Breakfast, Snack

Cuisine American

Keyword Blueberry Crumb Muffins

Prep Time 10

Cook Time 25

Servings servings

Calories 332kcal

Author Faith Gorsky

Equipment

Jumbo muffin pan (see Notes for regular muffins)

Ingredients

Crumb Topping:

1 tablespoon unsalted butter softened but not melted
2 1/2 tablespoons all-purpose flour
1 tablespoon light brown sugar lightly packed
1/2 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract
1/8 teaspoon salt

Muffin Batter:

1 tablespoon unsalted butter melted and cooled slightly
2 tablespoons vegetable oil or avocado oil or any mild or neutral-flavored oil
1/3 cup granulated white sugar
2 tablespoons light brown sugar lightly packed
1 large egg white
1/2 tablespoon pure vanilla extract
3 tablespoons sour cream
78 g all-purpose flour about 1/2 cup + 2 tablespoons, plus 1 teaspoon more to toss the blueberries
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup blueberries

US Customary - Metric

Instructions

Prep. Preheat the oven to 400F. Line a jumbo muffin tray with 2 paper liners.
Make the streusel. Add all ingredients to a medium bowl. Use a fork to mix until crumbly, then pop it into the fridge for 5 minutes while you make the batter.
Make the muffin batter. Add the blueberries and 1 teaspoon flour to a small bowl and toss gently to coat the berries in flour. Add the melted butter, oil, white sugar, brown sugar, egg white, vanilla extract, and sour cream to a medium bowl, and whisk well to combine. Add the flour, baking powder, baking soda, and salt, and stir with a wooden spoon until just combined (being careful not to over-mix; a few lumps are fine). Gently fold the floured blueberries into the batter.
Assemble and bake. Divide the batter between the 2 lined jumbo muffin wells, and top each with half of the streusel. If you have a couple extra berries, sprinkle them on top. Bake until the muffins are golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs, about 25 to 30 minutes.

Notes

Recipe Yield and Serving Size: This recipe makes 2 jumbo muffins or 4 to 5 regular muffins. If you're making jumbo muffins, 1 serving is 1/2 a muffin.
Storage: Once cooled, store muffins in an airtight container lined with paper towels for up to 3 days at room temperature, 5 days in the fridge, or 3 months in the freezer.
Reheating: After the first day, for best texture reheat muffins until warm in 10-second intervals in the microwave, or a 325F oven for 8 to 10 minutes.
To Make These in a Regular-Sized Muffin Tin: You'll get 4 to 5 regular-sized muffins from this recipe. Bake them at 400F until the crumble topping is golden and a toothpick inserted in the center comes out clean, about 18 to 20 minutes.
For Domed Muffins: I love the perfect soft, moist, cake-like crumb to these muffins and I don't mind that they aren't domed. However, if you want domed muffins, increase the flour in this recipe by 2 tablespoons (for a total of 3/4 cup), and keep everything else the same. (For more info on this, read the tip in the article above "If You Want a Domed Muffin Top".)

Nutrition