These delicious blueberry crumble muffins are easy to make and bursting with fresh blueberries in a soft, moist muffin with a crumble topping.
These blueberry crumble muffins are so delicious and a family favorite! They are perfect for breakfast, afternoon snacks, or even for dessert. I particularly love the crumble topping and could eat it straight from the bowl.
While this recipe works best with fresh blueberries, you can use frozen blueberries just make sure to stir them into the batter without thawing, otherwise they will turn your muffins purple.
If you do not have buttermilk, just add a little bit of lemon juice to your measuring cup and then fill to the 1/4 cup mark with milk and let sit 5 minutes before using. This is what I do as I never have buttermilk in the house and it works perfectly.
Blueberry Crumble Muffins
Toss blueberries with flour and set them aside.
In a mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, vanilla, and lemon zest and mix together.
Add in half the flour, salt, and baking powder and mix until combined. Then add sour cream and buttercream and mix. Then add the remaining flour and mix until combined.
Fold in the blueberries. Using a cookie scoop divide out the batter into a lined muffin pan.
For the crumble, combine flour, sugar, brown sugar, baking powder, and salt. Stir in melted butter and combine until mixture is about the size of pea-size clumps.
Top muffins with crumble topping. Bake and enjoy!
Ingredients
- 1/2 cup butter, room temperature
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- zest from one lemon
- 2 cups + 1 Tablespoon flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup buttermilk
- 1/4 cup sour cream
- 2 cups blueberries
- 1 cup flour
- 4 Tablespoons brown sugar
- 2 Tablespoons sugar
- 1 teaspoon baking powder
- pinch of salt
- 6 Tablespoons butter, melted
Instructions
- Preheat oven to 375 degrees.
- Toss blueberries with 1 Tablespoon of flour and set them aside.
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs, vanilla, and lemon zest and mix together.
- Add in half the flour, salt, and baking powder and mix until combined. Then add sour cream and buttercream and mix. Then add the remaining flour and mix until combined.
- Fold in the blueberries.
- Using a cookie scoop divide out the batter into a lined muffin pan.
- For the crumble, combine flour, sugar, brown sugar, baking powder, and salt. Stir in melted butter and combine until mixture is about the size of pea-size clumps.
- Top muffins with crumble topping.
- Bake for 25-30 minutes.
What are your favorite muffins?
