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To make these tasty blueberry crumble muffins, you need the following main ingredients: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 large egg - ¾ cup buttermilk (or ¾ cup milk + 1 tablespoon vinegar) - ½ cup unsalted butter, melted - 1 cup fresh blueberries These ingredients create a soft and fluffy base for the muffins. The blueberries add a sweet and juicy burst in every bite. You likely have some of these pantry staples at home. Here’s what you need: - ½ cup rolled oats - ½ cup brown sugar - ½ teaspoon ground cinnamon These staples give the muffins a crunchy and sweet topping. The cinnamon adds warmth and flavor that makes these muffins special. Feel free to get creative! Here are some optional add-ins you might enjoy: - Chopped nuts like walnuts or pecans - A sprinkle of lemon zest for brightness - A handful of chocolate chips for sweetness These add-ins can change the flavor profile and make each batch unique. Mix and match to find your perfect muffin! {{ingredient_image_1}} First, gather your ingredients. You will need: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 large egg - ¾ cup buttermilk (or ¾ cup milk + 1 tablespoon vinegar) - ½ cup unsalted butter, melted - 1 cup fresh blueberries - ½ cup rolled oats - ½ cup brown sugar - ½ teaspoon ground cinnamon Next, preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it. This step helps your muffins bake evenly and prevents sticking. In a large bowl, mix your dry ingredients. Whisk together flour, granulated sugar, baking powder, baking soda, and salt. This mix sets the base for your muffins. In another bowl, combine the wet ingredients. Whisk the egg, buttermilk, and melted butter until smooth. Pour this mixture into the dry ingredients. Gently fold until just combined. Be careful not to overmix. It’s okay if some flour shows. Now, gently fold in the fresh blueberries. This adds that juicy burst of flavor in every bite. In a small bowl, mix rolled oats, brown sugar, ground cinnamon, and about 2 tablespoons of melted butter. Stir until the mixture looks crumbly. This topping adds a nice crunch and sweetness to your muffins. Spoon the muffin batter into the prepared tin, filling each cup about ¾ full. This gives space for the muffins to rise. Generously sprinkle the crumble topping over each muffin. Bake your muffins for 18-20 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, they are ready. Once baked, allow the muffins to cool in the tin for about 5 minutes. This helps them set. Then, transfer them to a wire rack to cool completely. Enjoy your warm, delicious blueberry crumble muffins! To bake the best muffins, start with a preheated oven at 375°F (190°C). This helps your muffins rise nicely. Use fresh ingredients for the best flavor. Measure your flour correctly by spooning it into the cup and leveling it off. This method prevents dense muffins. Always line your muffin tin with liners or grease it lightly. This step makes it easy to remove the muffins after baking. Overmixing is a common mistake. When you combine the wet and dry ingredients, mix just until you see no dry flour. Lumps in the batter are okay; they will bake out. Gently fold in the blueberries, too. This preserves their shape and keeps your muffins light and fluffy. Remember, muffins need to be tender, not tough. Serve the muffins warm for the best taste. A dusting of powdered sugar on top adds a nice touch. You can also place a small bowl of fresh blueberries beside the muffins. This looks great and gives guests an option to add more fruit. For a fun twist, pair the muffins with a scoop of ice cream for dessert. Enjoy! Pro Tips Use Fresh Blueberries: Fresh blueberries will provide the best flavor and texture. If using frozen, do not thaw them before adding to the batter as this can cause them to become mushy. Don’t Overmix the Batter: To keep your muffins light and fluffy, mix the wet and dry ingredients until just combined. A few lumps are perfectly fine! Customize the Topping: Feel free to add chopped nuts or shredded coconut to the crumble topping for added texture and flavor. Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage. Thaw at room temperature before enjoying. {{image_2}} To make gluten-free blueberry crumble muffins, swap the all-purpose flour. Use a gluten-free flour blend. Make sure it has xanthan gum for structure. The rest of the recipe stays the same. These muffins will still be tasty and soft! For vegan blueberry muffins, skip the egg. You can use a flax egg instead. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes. Replace buttermilk with plant milk and vinegar. Use melted coconut oil in place of butter. These muffins will still be moist and delicious! You can add different flavors to your muffins for fun. Here are some ideas: - Lemon Zest: Add one tablespoon of lemon zest for a fresh taste. - Almond Extract: Use half a teaspoon of almond extract for a nutty flavor. - Chocolate Chips: Fold in half a cup of chocolate chips for a sweet twist. - Nuts: Add chopped walnuts or pecans for crunch. These variations let you make the muffins your own! Enjoy exploring different tastes. To keep your blueberry crumble muffins fresh, place them in an airtight container. This helps maintain their soft texture and flavor. You can store them at room temperature for up to three days. If you live in a humid area, consider placing a paper towel in the container. This absorbs excess moisture and keeps the muffins from getting soggy. Freezing muffins is a great way to save them for later. To freeze, first, let the muffins cool completely. Next, wrap each muffin in plastic wrap. Then, place them in a freezer bag or container. They will stay fresh for up to three months in the freezer. When you're ready to enjoy them, just take out a muffin and let it thaw at room temperature. Reheating your muffins is easy and quick. You can warm them in the microwave for about 15-20 seconds. If you prefer a crispier top, use the oven. Preheat your oven to 350°F (175°C) and place the muffins on a baking sheet. Heat them for about 5-10 minutes. This method brings back that fresh-baked taste and texture. Enjoy your blueberry crumble muffins warm! Yes, you can use frozen blueberries! They work well in muffins. Just toss them in a bit of flour before adding to the batter. This helps them not sink. Keep in mind that frozen blueberries may release more juice. This can make your muffins a bit more moist and colorful. Check the muffins after 18 minutes. Insert a toothpick in the center of a muffin. If it comes out clean, they are done. If it has wet batter, bake for a few more minutes. The tops should look golden brown and spring back when touched lightly. You can easily make your own buttermilk! Just mix ¾ cup of milk with 1 tablespoon of vinegar. Let it sit for about 5 minutes. It will thicken and curdle a bit. You can also use plain yogurt or sour cream, thinned with some milk, as a substitute. Blueberry crumble muffins are simple yet delicious. We covered the main ingredients and pantry staples you need. You learned the step-by-step process, from prepping to baking. I shared tips to improve your baking skills and tasty serving ideas. You can also explore variations like gluten-free and vegan options. Finally, I provided storage tips to keep your muffins fresh. Now, you can enjoy baking and sharing these tasty treats anytime!

Blueberry Crumble Muffins

Delicious muffins filled with fresh blueberries and topped with a crunchy crumble.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 large egg
  • 0.75 cup buttermilk (or ¾ cup milk + 1 tablespoon vinegar)
  • 0.5 cup unsalted butter, melted
  • 1 cup fresh blueberries
  • 0.5 cup rolled oats
  • 0.5 cup brown sugar
  • 0.5 teaspoon ground cinnamon

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  • In another bowl, whisk the egg, buttermilk, and melted butter until smooth.
  • Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix. Gently fold in the fresh blueberries, ensuring they are evenly distributed.
  • In a small bowl, mix the rolled oats, brown sugar, ground cinnamon, and a drizzle of melted butter (about 2 tablespoons) until crumbly and well combined.
  • Spoon the muffin batter into the prepared muffin tin, filling each cup about ¾ full.
  • Generously sprinkle the crumble topping over each muffin.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm with a dusting of powdered sugar on top, accompanied by a small bowl of fresh blueberries for added visual appeal.
Keyword baking, blueberry, breakfast, muffins