I have several recipes for blueberry muffins. These Blueberry Muffins with Crumb Topping are at the top of the list when it comes to being downright tasty! They will help you start any morning off with a smile.
Our house detox last week went really well. My boys actually cooperated most of the time and didn’t complain too much. We finished almost every room in the house, and even tackled the garage. It is so nice having everything cleaned and organized. Now I just need to work on my craft room, AKA the pit of despair. I’ve been putting it off because it is a monumental task. Yikes. Wish me luck, I hope I don’t get lost in there. 😉
Before I get started, here is a recipe for some amazing blueberry muffins. It’s no secret that I’m a sucker for muffins. I love storing them in the freezer so I can pop a couple in the microwave for a fast breakfast. Unfortunately, none of these blueberry muffins made it to the freezer.
My family inhaled them! I got the recipe from America’s Test Kitchen and they really are fantastic. You cook down half the blueberries, so they have extra blueberry flavor without being soggy from all the berries. Then there’s the yummy crunchy topping. These are amazing! For a different twist, add some lemon zest to the batter and topping. To die for!
Blueberry Muffins with Crumb Topping
Ingredients
- 2 cups blueberries, divided
- 1 tsp sugar
- 2 1/2 cups flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 1/8 cups sugar
- 2 eggs
- 1/4 cup melted butter
- 1/4 cup oil
- 1 cup buttermilk
- 1 1/2 tsp vanilla
- 2 tsp lemon zest (optional)
Topping:
- 3 Tbsp sugar
- 2 Tbsp flour
- 1 1/2 Tbsp butter
- 1/2 tsp lemon zest (optional)
Instructions
- Rinse 1 cup of the berries and lay out to dry on a cooling rack.
- Cook the other cup of berries in a small saucepan with 1 tsp sugar. Cook and stir over medium heat for about 6-8 minutes, or till berries are mashed and mixture is thick. Cool. (I placed my pan in an ice water bath to speed up the process.)
- Mix flour, baking powder, and salt in a large mixing bowl. Gently stir in the rinsed and dry berries.
- In another bowl, mix eggs and sugar till thick. Add butter, oil, buttermilk, and vanilla. Fold into dry ingredients.
- Fill muffin cups 3/4 full. Spoon about 1 tsp of cooked berries on top of each muffin. Swirl in with a knife.
- Combine topping ingredients till crumbly and sprinkle on top of muffins. Bake at 350° for about 18 minutes.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 248Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 311mgCarbohydrates: 38gFiber: 1gSugar: 21gProtein: 4g
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Hi Kara,
Delectable recipe!! I’ve made before and want to make again this week. Do you think if I used whole wheat flour that this would alter the recipe at all? Thank you so much!
Kindest regards,
Caroline
So glad you liked them Caroline! I’ve made them with half whole wheat flour, and they turn out just great. I bet they would be fine with all wheat flour.
If you try it, let me know how they turn out!
How many muffins does this make?
These are AMAZING!!!!!!!!!!!!!!!! I made these saturday and yesterday!!!!! O WOW is all I can say!!!!!!!! I also made these with the same batter:
Banana and Strawberry Muffins
Chocolate Jimmy Muffins
Cherry Muffins
Plain Banana Muffins
Banana Smore Muffins
Just Yummy!!!
I’ve never heard of banana smore muffins, but they sound delicious. I’ll have to try them. š
My kids and hubby LOVE blueberry cupcakes. But I’m not a blueberry fan. BUT I love blueberry cupcake batter! I think I’ll make half with blueberries and half with Chocolate chips for me! Thank you for linking up to Topsy Turvy Tuesdays!
Hmm, chocolate chips? I think I’ll be trying that. š
Everything you make sounds too delish!!!!
wow these look yummy! im trying them tonight!!
Can’t wait to try this. I love blueberries in a muffin but find it hard to eat them solo.
These muffins look awesome! My husband loves making muffins. He makes them all the time!
Definitely my favorite š
We just picked a gallon of blueberries that are in the freezer ~ I believe some of them need to be made into these muffins!! Thanks for sharing the recipe!!
I’m going to be redundant and say those look delicious!
Almost forgot … the muffins look yummy! I’m envious of the finished house purge! And I grabbed your button! š
Hey!
I ventured here by way of the request for a critique on SITS. You’re going to like this one! š You have a beautiful, creative, inviting, user friendly blog! I clicked BOTH follow and like before commenting! š
OH MY! Those look wonderful! I feel like such a cheeseball now because I have a lil baggy of blueberry muffin mix. I actually planned on making it today with my lil princess. She’s only 2 so she need to be just a lil bit older before I do a recipe like the above. See now, that makes me a lil less cheeseball…..yes? LOL
Thanks so much for sharing. Can’t wait to try these.
I love making big batches of muffins ahead of time and having them on hand in the freezer. Your muffins look lovely and the recipe sounds great.
Those look fantastic.
mmmmm…. those look so good! I have never thought about making a big batch and putting them in the freezer – I am so going to do that – probably with these!!
ooo I am so printing this out so I can make some! Thanks for sharing!
These look scrumptuous!. Will have to try these
So jealous. Our home could really use another detox. And those muffins look delish! I’d love for ya to link them up with my tasty tuesdays tomorrow if ya can.