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Beautiful tall blueberry crumble muffins on a wire cooling rack, golden brown domed tops with crumbly streusel topping, blueberries bursting through the surface, one muffin broken open showing tend...
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
Cook Time 22 minutes
Total Time 37 minutes
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.