Homemade Blueberry Muffins with Crumble Topping
There’s nothing better than a batch of homemade blueberry muffins fresh from the oven. These muffins are soft, tender, and packed with juicy blueberries, then finished with a buttery crumble topping that gets golden and slightly crisp while the muffins bake.
They’re easy enough for a weekday breakfast but delicious enough to serve for brunch or whenever you’re craving something homemade. And because we’re making these from scratch, you get that fresh-baked flavor without needing anything complicated.
Why You’ll Love These Homemade Blueberry Muffins
These homemade blueberry muffins are:
- Soft and tender on the inside
- Packed with juicy blueberries
- Topped with a buttery, crumbly topping
- Easy to make with simple ingredients
- Perfect for breakfast, brunch, or an afternoon snack
- Delicious served warm with a little butter
The Secret to a Delicious Crumble Topping
The crumble topping is what takes these blueberry muffins to the next level. It adds a sweet, buttery crunch to every bite and gives the tops of the muffins that bakery-style finish.
For an extra homemade touch, use [homemade butter] in the crumble topping. Homemade butter gives the topping a rich, buttery flavor and is a great way to use something you’ve already made from scratch.
How to Make Homemade Blueberry Muffins
Start by preparing your muffin batter. Combine the dry ingredients in one bowl and the wet ingredients in another. Gently combine the two, being careful not to overmix the batter.
Fold in the blueberries until they’re evenly distributed throughout the batter.
Next, spoon the muffin batter into your prepared muffin pan and generously sprinkle the crumble over each muffin.
Bake until the muffins are golden on top and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the muffins cool for a few minutes before digging in. That crumble topping is going to be very tempting.
Tips for the Best Blueberry Muffins
Don’t overmix the batter. Mix just until the ingredients are combined. Overmixing can make your muffins dense instead of soft and tender.
Fresh or frozen blueberries work. If using frozen blueberries, there’s no need to thaw them first. Fold them into the batter gently to avoid turning the entire batter purple.
Don’t skip the crumble. Seriously. The buttery, sweet topping is what makes these muffins extra special.
Let them cool slightly. Fresh-from-the-oven muffins smell amazing, but giving them a few minutes to cool helps the texture set.
Serve These Blueberry Muffins for Breakfast
These homemade blueberry muffins are perfect alongside a cup of coffee for an easy breakfast. They’re also great for weekend brunch, school mornings, or an afternoon snack when you want something sweet.
If you’re building a completely homemade breakfast, serve them with a little [homemade butter] for an extra-from-scratch touch.
Homemade AF Tip
Make a double batch and freeze the extras. Once completely cooled, place the muffins in a freezer-safe container or bag. When you’re ready for one, thaw it at room temperature or warm it briefly in the microwave.
Because future-you deserves homemade blueberry muffins, too. 😏
Homemade Blueberry Muffins
Ingredients
Method
- Preheat the oven to 375℉. Line a 12-cup muffin pan with paper liners or lightly grease it.
- Make the crumble: Combine flour, sugar, cinnamon and salt. Pour in melted butter and stir with a fork until coarse crumbs form. Set aside.
- Combine dry ingredients: In a large bowl, whisk together flour, sugar, baking power and salt.
- Combine wet ingredients: In another bowl, whisk the eggs, melted butter, milk and the vanilla until smooth.
- Make the batter: Pour the wet ingredients into the dry ingredients. Stir gently just until combined. Don't overmix- the batter should still be slightly lumpy.
- Add blueberries: Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.
- Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Add crumble: Generously sprinkle the crumble topping over each muffin.
- Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with few moist crumbs.
- Cool: Let muffins cool in the pan for about 5 minutes, then transfer them to a wire rack.
Notes
- Don’t over-mix the batter – this keeps muffins tender.
- For taller muffin tops, fill the cups almost to the top and bake immediately.
- Fresh blueberries work beautifully, but frozen blueberries can also be used. Don’t thaw them first.
- For extra flavor, add 1 teaspoon of lemon zest to the batter.
- Want an extra sweet finish? Drizzle cooled muffins with a simple powdered-sugar glaze.
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