Blueberry Crumble Muffins Recipe
Blueberry muffins with crumble topping, inspired by the ones from Starbucks, are a beloved classic in our home. Soft, full of fruit, and with that little tangy kick from the blueberries, they’re perfect for an afternoon snack or even breakfast. They’re sprinkled with a crumble topping that adds crunch and even more indulgence, and that’s what really makes them stand out.
This is the first fruit muffin I ever tried, and it remains one of my favorite recipes. I usually make chocolate chip muffins or chocolate muffins, but this blueberry version is always a hit, especially in summer. They’re easy to make, quick, and super tasty. If you like simple, effective recipes, you’ll love these.
This is a Martha Stewart recipe I adopted from the very first try. I always make a big batch, as you can see in the photos, I had tripled the recipe
Table of Contents
Tips and Tricks :
Add crumb topping: The crumble adds a crunchy, indulgent touch, reminiscent of apple crumble, and pairs perfectly with fruit. It’s a classic topping for fruit muffins and pies, like the popular crumble pie.
To vary the flavor, you can replace 30g of sugar with almond or hazelnut flour to make an almond or hazelnut crumble. If the crumble feels too dry, increase the butter to 50g.
Use frozen or fresh blueberries: I usually use frozen ones, but fresh blueberries work just as well. Add them to the batter just before baking to prevent the color from bleeding into the dough. If you’re making a large batch, only add blueberries to the portion you’re about to bake.
Substitute blueberries: You can replace them with raspberry bits, whole raspberries, or a mix of red berries.
Video recipe
Ingredients for 12 muffins:
NB: Find the printable recipe card at the end of the article.
For the muffin batter:
- 420 g all-purpose flour
- 200 g granulated sugar (300 g in Martha Stewart’s original recipe)
- 90 g salted butter, softened (or unsalted, see note below)
- ½ teaspoon salt (only if using unsalted butter)
- 1 large egg
- 2 egg yolks
- 230 ml milk
- 1 sachet baking powder (usually about 11 g)
- 300 g fresh or frozen blueberries
- 1 teaspoon vanilla extract or vanilla powder
For the crumb topping:
- 30 g all-purpose flour
- 90 g granulated or brown sugar (you can substitute 30 g with almond or hazelnut flour)
- 25 g salted or unsalted butter
- ½ teaspoon ground cinnamon or a splash of vanilla extract (optional)
Preparation steps
Prepare the crumb topping
Rub the flour, sugar, and butter together with your fingertips until the mixture has a sandy texture.
Place in the refrigerator while you prepare the muffin batter.
Prepare the muffin batter
Preheat the oven to 175°C (fan-assisted).
Beat the butter with the sugar and vanilla until light and creamy. Add the eggs one at a time, mixing well after each addition.
Sift together the flour and baking powder.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour.
Just before baking, add the blueberries to the batter.
Transfer the batter into a piping bag and fill the muffin liners.
Spoon a generous amount of crumb topping onto each muffin, then bake for 25 minutes. Check doneness with a skewer, it should come out clean.
If you’re making a large batch, divide the batter into portions and add the fruit only right before baking. Otherwise, the blueberries may bleed into the batter if left too long.
Tips of storage :
These muffins will keep for a week in the refrigerator in an airtight container and up to 2 months in the freezer. Simply take them out a few hours before consuming. Once thawed, you can reheat them for a few seconds in the microwave to restore their softness.
Other muffin recipes
- Chocolate and Walnut Muffins
- Cherry and lemon muffins
- Muffins with buttercream
- Lemon and walnut muffins
Best Blueberry muffins recipe
INGREDIENTS
For the muffin batter:
- 420 g all-purpose flour
- 200 g granulated sugar 300 g in Martha Stewart's original recipe
- 90 g salted butter softened (or unsalted, see note below)
- ½ teaspoon salt only if using unsalted butter
- 1 large egg
- 2 egg yolks
- 230 ml milk
- 1 sachet baking powder usually about 11 g
- 300 g fresh or frozen blueberries
- 1 teaspoon vanilla extract or vanilla powder
For the crumb topping:
- 30 g all-purpose flour
- 90 g granulated or brown sugar you can substitute 30 g with almond or hazelnut flour
- 25 g salted or unsalted butter
- ½ teaspoon ground cinnamon or a splash of vanilla extract optional
PREPARATION
Prepare the crumb topping
- Rub the flour, sugar, and butter together with your fingertips until the mixture has a sandy texture.
- Place in the refrigerator while you prepare the muffin batter.
Prepare the muffin batter
- Preheat the oven to 175°C (fan-assisted).
- Beat the butter with the sugar and vanilla until light and creamy. Add the eggs one at a time, mixing well after each addition.
- Sift together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour.
- Just before baking, add the blueberries to the batter.
- Transfer the batter into a piping bag and fill the muffin liners.
- Spoon a generous amount of crumb topping onto each muffin, then bake for 25 minutes. Check doneness with a skewer, it should come out clean.
- If you're making a large batch, divide the batter into portions and add the fruit only right before baking. Otherwise, the blueberries may bleed into the batter if left too long.
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