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Blueberry Muffins with Crumb Topping Recipe

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4.2 from 50 reviews

  • Author: Mary & Susan
  • Total Time: 45 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

Delicious blueberry muffins topped with a buttery crumb topping, bursting with fresh citrus zest and juicy blueberries. These muffins have a tender, moist crumb with a crisp, sweet streusel topping, perfect as a breakfast treat or snack.

Ingredients

Crumb Topping

  • 1/2 cup all-purpose flour (72g)
  • 1/2 cup sugar (112g)
  • 1/2 tsp ground cinnamon
  • 1/4 cup butter, melted (salted or unsalted)

Muffin Batter

  • 1.5 cups all-purpose flour (212g)
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp kosher salt
  • Zest of 2 Meyer lemons (or zest of 1 orange plus zest of 1 lemon)
  • 1/3 cup unsalted butter, melted (about 5.33 tbsp)
  • 1 large egg
  • 2/3 cup buttermilk
  • 2 cups blueberries (frozen works fine)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for baking.
  2. Make Crumb Topping: In a small bowl, whisk together flour, sugar, and cinnamon. Pour in melted butter and mix with a fork until crumbs form. Chill this crumb topping mixture in the refrigerator while you prepare the batter.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and citrus zest until well combined.
  4. Mix Wet Ingredients: In another large bowl, whisk the melted butter, egg, and buttermilk together. It’s okay if this mixture looks slightly curdled or lumpy.
  5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently just until the batter comes together. It will be thick and lumpy; avoid overmixing to keep your muffins tender.
  6. Add Blueberries: Gently fold the blueberries into the batter, distributing them somewhat evenly without stirring too vigorously, to prevent the batter from turning purple.
  7. Fill Muffin Cups: Using a large 3-Tbsp cookie scoop, evenly portion slightly overfilled scoops of batter into the 12 lined muffin wells.
  8. Add Crumb Topping: Remove the crumb topping from the fridge, break it up with your fingertips, and sprinkle it evenly over each muffin batter portion.
  9. Bake Muffins: Bake for 28-30 minutes, or until the crumb topping is golden brown and the muffins spring back when gently pressed in the center.
  10. Cool and Serve: Allow muffins to cool for about 2 hours to enhance the flavor and texture, though they can be enjoyed warm right out of the oven.

Notes

  • You can use either salted or unsalted butter for the crumb topping according to your preference.
  • Frozen blueberries work well and prevent the batter from turning too purple, but fresh can be used if preferred.
  • Do not overmix the batter to avoid tough muffins; lumps are perfectly fine.
  • Letting the muffins cool enhances their flavor and crumb texture.
  • Use Meyer lemons for a sweeter, more fragrant citrus flavor, or substitute with a combination of orange and lemon zest.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/blueberry-muffins-with-crumb-topping-recipe/