Go Back
Homemade Blueberry Muffins With Crumb Topping photo

Blueberry Muffins With Crumb Topping

These Blueberry Muffins With Crumb Topping are a must-try! Bursting with juicy blueberries and a crunchy topping, they're perfect for breakfast or a snack!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 1 egg
  • 1/3 cup oil (melted butter flavor)
  • 1 cup buttermilk
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 pinch salt
  • 1 1/2 cups blueberries (fresh or frozen, not thawed)
For the Crumb Topping:
  • 2 tablespoons sugar mixed with the zest of 1 lemon

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk or Fork
  • Measuring cups and spoons
  • Rubber spatula

Method
 

Instructions:
  1. Start by preheating your oven to 375°F (190°C). This ensures that your muffins bake evenly and achieve that perfect golden color.
  2. Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
  3. In a large mixing bowl, combine the egg, melted butter, and buttermilk. Whisk until well blended.
  4. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
  5. Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  6. Gently fold in the blueberries, taking care not to break them up too much, especially if you’re using frozen ones.
  7. Scoop the batter into each muffin cup, filling them about two-thirds full for the best rise.
  8. In a small bowl, mix the sugar and lemon zest. Sprinkle this mixture generously over the muffin batter in the tin.
  9. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Blueberry Muffins With Crumb Topping warm or at room temperature!

Notes

  • These muffins freeze well; wrap them individually and store in an airtight container for up to 3 months.
  • For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
  • Mix in other berries like raspberries or blackberries for a twist on flavor.