This nostalgic twist on a classic blueberry muffin is about to make your day a whole lot sweeter. These Blueberry Crumble Muffins take two classics and combine them for a delicious, cakey treat that you’ll soon have on repeat.
Blueberry muffins were my favorite as a kid. They were a staple in our home and I literally could never have too many! Now that I have a little one of my own, I love reaching back for these nostalgic recipes that take me back to my own childhood.
These easy Blueberry Crumble Muffins take the best parts of a blueberry muffin and top it with a crumble that adds a great texture and buttery-smooth aftertaste. Trust me, your entire family will love it!
For some background, blueberry crumble is a traditional dessert made with layers of blueberries baked with a crumble topping, usually made of flour, sugar, butter, and sometimes even oats or nuts. The satisfying, crumbly texture adds to the delicious experience.
A crumble is usually served warm and can be enjoyed on its own or topped with vanilla ice cream. On the other hand, blueberry muffins are typically enjoyed after they’ve cooled down. In fact, I find that even when you make them from scratch, they taste best after you let them sit for a while!
These crumble muffins are exactly the same. They’re fantastic for making ahead of time, making them the perfect option for when you’re hosting at home, need a sweet treat to bring to a party, or just want to make some indulgent breakfast options in preparation for a busy week. Blueberry Crumble Muffins are also fantastic for gifting to friends, family, and neighbors!
What I love most about this muffin recipe is that it’s tender and moist on the inside with those fresh bursts of blueberry. However, the top provides a contrasting texture with that crunchy, buttery topping.
How to Make the Best Blueberry Crumble Muffins
You can make these muffins with either fresh or frozen blueberries. I prefer to use frozen blueberries because it makes it so much easier, but fresh will always add a brighter flavor.
If you use fresh blueberries, make sure to wash and fry the berries well before creating your compote. As you may already know, I’m also an advocate for seasonal eating, which is the practice of only consuming foods that are grown and harvested that are in season and locally grown, which results in them being fresher, more flavorful, and more nutritious.
Blueberries are in season during the summer months, typically from June through August in the United States, though the exact timing of the season can vary depending on the location and climate, so check with your local farmers’ market or grocery store to see when blueberries are in season in your area.
If you choose to use frozen berries, feel free to add them to your pan frozen. You can certainly thaw them, but if you’re in a pinch, there’s actually no need since they’re going in a warmed-up pan anyway!
The real key to getting beautiful, fluffy muffins is to avoid overmixing your batter. When you continue to mix batter after all the ingredients are well-combined, it gets rid of all the air bubbles. This will give your final product a much chewier feel, which is really only ideal in cookies or brownies.
However, for a light, cakey muffin that retains its moisture, you’ll want to be careful not to overmix the batter.
The best part about these muffins is that they freeze quite well, which means you can batch these ahead of time and store them in your freezer for up to three weeks – though they may not last as long anyway…
You can wrap them individually or put them all in a freezer-safe container. Simply thaw at room temperature or throw it in the microwave for a gentle reheat, between 30 seconds to 1 minute.
Try this twist on the classic blueberry crumble in muffin form. Made with blueberries and a delicious crumble topping on a soft, cakey muffin, you’re breakfast recipes just got a whole lot sweeter.
2 cups + 1 tbsp all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 + 1/4 cup granulated sugar
1 stick butter, melted
2 tsp vanilla extract
1/2 cup milk
1 + 1/4 cup frozen wild blueberries
1 tbsp granulated sugar
1 tbsp lemon juice
1/2 cup all-purpose flour
1/3 cup granulated sugar
Lemon zest from 1 lemon
Pinch of salt
4 tbsp unsalted butter, soft
Preheat oven to 350ºF and line muffin pockets.
Begin the blueberry topping – in a saucepan over medium heat bring all the ingredients together and reduce to a simmer for about 10 minutes. Smush the blueberries and mix often – once done set aside when done.
Next, make your muffin batter – transfer it into muffin pockets once done.
Top batter with your blueberry topping + swirl it with a toothpick. Finish off with the crumble! Bake for about 15-20 minutes or until a toothpick comes out clean. Enjoy!