There’s something universally comforting about a warm blueberry muffin, especially one with a generous, buttery crumb topping. This blueberry crumb muffin recipe is the one I turn to time and time again. It delivers everything you crave: a perfectly moist and tender crumb, juicy blueberries in every bite, and a crunchy, addictive streusel that makes them truly bakery-worthy. Forget the coffee shop; you can achieve perfection right in your own kitchen.
We’re not just making muffins; we’re creating an experience. The aroma that fills your house is half the fun! This recipe is straightforward, uses simple ingredients, and includes all the pro tips you need for guaranteed success.
Why This is the Best Blueberry Crumb Muffin Recipe
In a world of endless muffin recipes, this one truly stands out. Here’s why you’ll fall in love with it:
- Perfect Texture: We use sour cream to create an unbelievably moist and tender crumb that stays fresh for days.
- The Ultimate Crumb Topping: It’s the perfect ratio of butter, sugar, and flour, creating a crunchy, golden-brown streusel that provides a delightful contrast to the soft muffin below.
- Bursting with Blueberries: We use a generous amount of blueberries and a special trick to ensure they don’t all sink to the bottom.
- Foolproof & Easy: The steps are simple and clear, making this a fantastic recipe for bakers of all skill levels. It’s one of our favorite bakery-style muffin recipes.
Key Ingredients for Success
Great muffins start with great ingredients. Here’s what you’ll need and why each component is important.
For the Crumb Topping (Streusel)
- All-Purpose Flour: Provides the structure for the crumbly topping.
- Brown Sugar: Adds moisture and a slight molasses flavor that pairs beautifully with the butter.
- Granulated Sugar: Contributes to the crispiness of the topping.
- Ground Cinnamon: A touch of warm spice that elevates the flavor.
- Unsalted Butter: Use it cold and cubed! This is the secret to a crumbly, not pasty, topping.
For the Muffins
- All-Purpose Flour: The foundation of our muffin batter.
- Granulated Sugar: Sweetens the muffins perfectly.
- Baking Powder & Baking Soda: Our leavening agents that work together to create those beautiful, high muffin tops.
- Salt: Balances all the flavors.
- Unsalted Butter: Melted butter adds richness and moisture.
- Egg: Binds the ingredients and adds structure. Use a large egg at room temperature for the best results.
- Sour Cream: This is a key ingredient for a super moist crumb. Full-fat, room temperature sour cream is best. Check out our blueberry muffins with sour cream for more on why this works so well.
- Milk: Adds moisture and helps create a tender texture. Whole milk is preferred.
- Vanilla Extract: Pure vanilla extract adds essential flavor depth.
- Blueberries: The star of the show! You can use fresh or frozen.
How to Make Blueberry Crumb Muffins (Step-by-Step)
Follow these simple steps for muffin perfection. The key is to work efficiently and not overmix the batter!
Step 1: Make the Crumb Topping
In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Add the cold, cubed butter. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until it resembles coarse, pea-sized crumbs. Place the bowl in the refrigerator to keep it cold while you prepare the muffin batter.
Step 2: Prepare Your Muffin Tin & Preheat
Preheat your oven to 400°F (200°C). Line a 12-cup standard muffin tin with paper liners. Setting the initial temperature high helps the muffins rise quickly, creating those coveted dome tops.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
Step 4: Combine Wet Ingredients
In a separate medium bowl or a large liquid measuring cup, whisk together the melted butter, egg, sour cream, milk, and vanilla extract until smooth and well combined.
Step 5: Mix Wet and Dry (Don’t Overmix!)
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the ingredients together until they are just combined. A few streaks of flour are okay! Overmixing develops gluten, which will result in tough, dense muffins.
Step 6: Fold in Blueberries
In a small bowl, gently toss the blueberries with 1 tablespoon of flour from your dry ingredients. This light coating helps prevent them from sinking to the bottom of the muffins. Carefully fold the floured blueberries into the batter.
Step 7: Fill, Top, and Bake
Using an ice cream scoop for even portions, divide the batter evenly among the 12 muffin cups. They should be filled almost to the top. Generously sprinkle the chilled crumb topping over each muffin. Bake at 400°F for 5 minutes, then, without opening the oven door, reduce the temperature to 375°F (190°C) and bake for another 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips for Bakery-Style Muffins
Want to take your muffins from good to absolutely incredible? Follow these expert tips.
The Secret to a Moist Muffin
Room temperature ingredients are key. When your egg, sour cream, and milk are at room temperature, they emulsify better into the batter, creating a smoother, more uniform texture and trapping more air for a fluffier result. The sour cream adds fat and acidity, which tenderizes the gluten and results in a wonderfully moist muffin.
How to Prevent Blueberries from Sinking
The simple trick of tossing blueberries in a tablespoon of flour before adding them to the batter works wonders. The flour absorbs some of the berry juice and helps the berries grip the batter, keeping them suspended as the muffins rise.
The “Don’t Overmix” Rule Explained
When you mix flour with liquid, gluten begins to develop. A little gluten is good for structure, but too much makes muffins tough and chewy instead of light and tender. Mix only until you no longer see big streaks of dry flour for the perfect texture.
Achieving the Perfect Domed Top
There are two secrets to a high muffin top. First, fill your liners nearly full. Second, the initial blast of high heat (400°F) causes the leavening agents to react quickly, creating a burst of steam that lifts the tops up before the crust sets.
Ingredient Substitutions & Variations
This recipe is great as-is, but you can easily adapt it.
| Ingredient | Substitution | Notes |
|---|---|---|
| Sour Cream | Plain Greek Yogurt | Use full-fat for the best results. The texture will be nearly identical. |
| Blueberries | Other Berries or Chopped Fruit | Raspberries, chopped strawberries, or even diced peaches would be delicious. |
| Cinnamon | Nutmeg or Cardamom | A pinch of nutmeg or cardamom in the crumb topping adds a different kind of warmth. For other ideas, see this fantastic blueberry streusel muffin recipe. |
Storage and Freezing Instructions
Proper storage is crucial to keep your muffins tasting fresh.
- At Room Temperature: Store muffins in an airtight container lined with a paper towel for up to 3 days. The paper towel absorbs excess moisture, preventing the crumb topping from becoming soggy.
- Freezing: These muffins freeze beautifully. Let them cool completely, then place them in a single layer in a freezer-safe zip-top bag or container. They will keep for up to 3 months. To enjoy, thaw at room temperature or warm gently in the microwave.
The Perfect Blueberry Crumb Muffin Recipe
Blueberry Crumb Muffin Recipe (Bakery-Style Perfection)
Ingredients
Equipment
Instructions
- In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Add the cold, cubed butter and use your fingertips to work it in until coarse crumbs form. Refrigerate.
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the 2 cups of flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the melted butter, egg, sour cream, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined. Do not overmix; a few flour streaks are okay.
- In a small bowl, toss the blueberries with 1 tablespoon of flour. Gently fold the berries into the batter.
- Divide the batter evenly among the 12 prepared muffin cups. Sprinkle generously with the chilled crumb topping.
- Bake at 400°F for 5 minutes. Then, reduce oven temperature to 375°F (190°C) and bake for an additional 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Using room temperature dairy and eggs is crucial for a tender, fluffy crumb.
Don't thaw blueberries if using frozen; toss them in flour straight from the freezer.
Frequently Asked Questions
Absolutely! Do not thaw the blueberries first. To prevent them from sinking and turning the batter purple, gently toss the frozen berries with one tablespoon of flour before folding them into the batter at the very end.
The two most important tips for moist muffins are: 1) Do not overmix the batter—mix only until the flour is just combined. 2) Use a high-fat dairy product like the full-fat sour cream called for in the recipe. It adds moisture and tenderness.
To achieve high, domed muffin tops, fill your muffin liners nearly to the top with batter. Then, start baking at a higher initial temperature (400°F) for the first 5-7 minutes. This creates a quick burst of steam that lifts the muffin tops before the crust has a chance to set.
Store the cooled muffins in an airtight container at room temperature. To prevent the crumb topping from getting soggy, place a paper towel on the bottom of the container and another on top of the muffins to absorb excess moisture. They will stay fresh for up to 3 days.
The key is to use very cold, cubed butter. Work it into the dry ingredients with your fingertips or a pastry cutter until it resembles coarse crumbs. Chilling the finished topping in the fridge while you make the batter also helps it stay crumbly and bake up perfectly crisp.
More Muffin Recipes to Try
If you loved this blueberry crumb muffin recipe, you’re in for a treat! We have a whole collection of delicious muffin recipes to explore. After you’ve mastered these, share your beautiful creations with us on Pinterest!
