Blueberry Crumble Muffins

These muffins are the reason I wake up excited on weekend mornings. They’re tall, domed, bursting with juicy blueberries, and topped with the most addictive buttery crumble that shatters when you break off a piece. They taste like they came from a fancy bakery, but they come together in one bowl in about 15 minutes.

The secret to getting those big bakery-style domes? Start with a high oven temperature for the first five minutes, then lower it. That initial blast of heat creates a quick rise that gives you those gorgeous puffy tops. It’s a game-changer. Once you try it, you’ll never bake flat muffins again.

Sarah Mitchell

Blueberry Crumble Muffins

These muffins are the reason I wake up excited on weekend mornings. They're tall, domed, bursting with juicy blueberries, and topped with the most addictive buttery crumble that shatters when you break off a piece.

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 260

Ingredients Method Notes

Ingredients

  

• 1/3 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries
• 1/3 cup all-purpose flour
• 3 tablespoons cold butter, cubed
• 3 tablespoons granulated sugar
• Pinch cinnamon

Method

 

1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
2. Make the crumble: in a small bowl, combine the flour, sugar, and cinnamon. Cut in the cold butter with your fingers until you have pea-sized crumbles. Set aside in the fridge.
3. In a large bowl, whisk the melted butter, sugar, egg, milk, and vanilla together.
4. Add the flour, baking powder, and salt. Stir until just combined — lumps are okay.
5. Gently fold in the blueberries. Toss them in a tablespoon of flour first to prevent sinking.
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. Top each muffin generously with the crumble mixture.
8. Bake at 425°F for 5 minutes, then reduce the temperature to 375°F (190°C) and bake for 15-17 more minutes until golden and a toothpick comes out clean.
9. Let cool in the tin for 5 minutes before transferring to a wire rack.

Notes

Don't skip the high-temperature start — it's the key to tall, domed muffins. Frozen blueberries work great; don't thaw them first or they'll bleed purple into the batter. For extra-large bakery muffins, fill 8 cups instead of 12 and extend the baking time by 3-4 minutes. The crumble topping should stay cold until it goes on the muffins.