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These Blueberries Crumble Muffins are light, soft, fluffy, loaded with juicy blueberry goodness, and crowned with a sweet crunchy crumble topping. No need to visit the bakery when you can just make these at home!

These Blueberry Crumble Muffins will be a new family favorite! They are a big, beautiful muffin that rises over the top of the muffin cups. The inside is properly loaded with lots of blueberries, held together with a thick muffin batter that bakes up light, soft, tender, and fluffy with a wonderful hint of citrus taste from lemon zest, and finished off with a sweet and crunchy crumble topping.

Plus, they are easy to makeup and every ingredient is a pantry staple, which means that as long as you have blueberries on hand, you can whip up these Blueberry Crumble Muffins anytime! Once you try these, you will never need another blueberry muffin recipe!

Fresh vs Frozen Blueberries

I prefer to make blueberry muffins with fresh blueberries, but this recipe also works well with frozen blueberries. Add frozen blueberries to the batter straight out of the freezer. You don’t need to thaw them first because defrosting them will make them bleed and cause blueish-green welts throughout the batter and muffins.

How to Keep Blueberries From Sinking to the Bottom

Compared to the batter, blueberries are dense and heavy. This means that they commonly sink down into the batter, especially if your muffin batter is thin. And nobody wants to have the fruit at the bottom of their muffin.

Many recipes recommend dusting the berries in flour and others do not. There was very little difference between the two. Another and far more effective method I have tested, to prevent sunken berries is to put blueberries at the top of the muffin. To do so, spoon some plain batter into the muffin trays. Then, fold the blueberries into the remaining muffin batter. Spoon this on top of the plain batter. With this method, you will not have any more soggy bottoms on your muffins.

My Secret for the Best Blueberry Muffins

Use all butter. For richer and tastier vanilla-based muffins.
Cream the butter. This method adds pockets of air that aerate the batter. This air puffs up the muffins as they bake, giving them a lighter and fluffier texture.
Don’t overmix. This applies to the batter and the crumble. Overmixing the batter will cause the muffins to lose some of their tenderness. Meanwhile, overmixing the crumble will leave you with a dough-light mixture rather than the crumbly topping you are aiming for.
Add some blueberries on top. For the best visual blueberry muffins.
Avoid soggy bottoms. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing them to a wire rack. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.

blueberry lemon crumble streusel muffins

More Dessert Recipes

5 from 5 votes

Blueberry Crumble Muffins

Print Pin Rate

Author: Jaja Bakes

Course: Dessert, Snack

Cuisine: American

Servings: 12 -14 muffins

Prep Time30

Cook Time25

Total Time55

Ingredients

Blueberry Muffins

1/2 cup (113 gr) unsalted butter, room temperature
1 cup (200 gr) granulated sugar
2 eggs
1 tsp vanilla extract
Lemon zest, from 1 lemon (optional)
1/2 cup (120 ml) milk
2 cups (250 gr) all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 3/4 cups (270 gr) fresh blueberries, divided

Crumble

1/4 cup (55 gr) unsalted butter, cold
1/4 cup (50 gr) granulated sugar
1/2 cup (65 gr) all-purpose flour

Instructions

Crumble

In a medium bowl, add cold butter, granulated sugar, and all-purpose flour. Using a fork, cut the butter into the flour until fine crumbs form. Don't overmix or the crumble will be clumpy. Refrigerate until using the crumble.

Blueberry Muffins

Preheat the oven to 425F/220°C. Line the muffin mold with cupcake liners.
Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar until pale and fluffy. Scrape the side with a spatula.
Add eggs, vanilla extract, and lemon zest. Beat on low speed until well combined. Add milk and beat on low speed until combined.
Sift in all-purpose flour, baking powder, and salt. Beat on low speed until just combined. Don't overmix.
Scoop a tablespoon of the batter into each cup of liner. Spread evenly on the bottom of the liners. This step will prevent the blueberries from sinking to the bottom of the muffins.
Fold in 1 1/4 cups (190 gr) of fresh blueberries into the batter. Spoon the batter evenly into each cup of liner, filling each all the way to the top.
Distribute the crumble and the remaining 1/2 cup blueberries (80 gr) evenly over the muffin tops.
Bake the muffins for 5 minutes at 425F/220°C. Then, keeping the muffins in the oven, reduce the oven temperature to 350F/180°C. Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 5 minutes in the muffin pans, then transfer to a wire rack to continue cooling.

Notes

You can use frozen blueberries for the recipe. If using frozen blueberries, make sure not to thaw them. Add them frozen into the batter and bake the muffins a few minutes longer.