This is a recipe for super moist and fluffy blueberry muffins with a cinnamon crumb topping. The muffins are buttery and packed with fresh blueberries. You’ll love how easy-to-make and delicious they are!
These crumb top blueberry muffins are big, fluffy, and all around delicious. If you’ve followed me for a while, you’ll quickly discover that blueberry muffins and I have a relationship where they exist and I like to make a lot of them….like these browned butter lemon poppyseed blueberry muffins that were the last iteration of the classic blueberry breakfast pastry.
While I love experimenting with different type of blueberry muffins, today I’m sharing a classic! These are fluffy and moist blueberry muffins with a crumb topping–because I wholeheartedly believe that a crumb topping makes almost any muffin better. They’re so fluffy and moist that this may just be the only blueberry muffin recipe that you need!
And if that doesn’t convince you, here is why else I love these muffins:
- They are easy to make–all you’ll need are some basic baking ingredients and a mixer.
- Made with butter and sour cream, they’re extra rich and moist.
- They are bursting with fresh blueberries.
- Perfect for serving at breakfast or brunch with coffee.
Ingredients for Blueberry Muffins with Crumb Topping
For the muffins
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Whole milk: I choose to use whole milk here because of how rich it is–this helps give the muffins a great flavor.
- Sour cream
- All-purpose flour
- Baking powder
- Kosher salt
- Vanilla
- Fresh or frozen blueberries: if using frozen, do not thaw the berries first.
For the streusel crumb
- Unsalted butter
- Brown sugar
- Granulated sugar
- Flour
- Ground cinnamon
Tips for Making the Best Muffins
Have you ever had a blueberry muffin that was dry, crumbly, and just generally lackluster? It may have tasted okay but the texture was all wrong or they were just flat? Here are my tips for how to avoid that:
- Chill the muffin batter: to get those dreamy bakery-style muffins with perfect domed tops, one of the key tricks is to actually chill your muffin batter before baking. Ideally, you would prepare the batter in advance and chill overnight. However, if you’re short on time, even an hour in the fridge will make a difference. As the batter rests, the starches absorb moisture from the eggs, milk, and sour cream. This thickens the batter to help support those beautiful muffin tops. It always ensures that your muffins are super moist!
- Don’t over-mix the ingredients: over-mixing the wet and dry ingredients is a recipe for tough, gummy muffins. To keep them soft and fluffy, mix the flour into the wet ingredients with as few strokes as possible.
- Don’t over-bake: this may seem self-explanatory, but over-baking can really dry the muffins out. Make sure to bake them until a toothpick comes out clean, or with a few moist crumbs.
How to Make These Blueberry Muffins
This muffin recipe is super easy to make–the batter comes together in less than 10 minutes.
- Cream butter and sugar together in a mixer, then add eggs, vanilla, and any remaining wet ingredients.
- Mix in the dry ingredients until just combined.
- Toss the blueberries with flour and gently fold them into the batter.
- Chill the batter for at least an hour or overnight, and then scoop it into lined muffin cups.
- Sprinkle with crumb topping and then bake.
How to Store Leftovers
These muffins are best enjoyed fresh or on the first day of baking. However, if you have any leftover, keep them in an airtight container in the fridge for up to 3 days. Make sure to heat them up before eating.
Did You Make This Recipe?
If so, I’d love to hear from you! Please leave a rating and/or comment to spread the love and help others find this recipe.
Also feel free take a picture and share it with me on Instagram @toppedwithhoney. Looking forward to seeing your fluffy crumb top blueberry muffins!
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Crumb-Top Blueberry Muffins
Ingredients
Muffins
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- ½ tsp vanilla extract
- ⅓ cup whole milk
- ⅓ cup sour cream or Greek yogurt
- 1 cup blueberries + 1 tsp flour
Crumb Topping
- 3 tbsp unsalted butter, melted
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- ½ tsp ground cinnamon
Instructions
- In a medium bowl, whisk together the flour, baking powder and salt. These are your dry ingredients–set them aside for now.
- In the bowl of your mixer, cream the butter and sugar together on medium-high for 2-3 minutes, or until light and fluffy. Scrape down the sides of your bowl and add the eggs, one a time, followed by the vanilla. Continue beating for another minute until creamy.
- Add the milk and sour cream and mix until combined. Then, add all of the dry ingredients at once and mix on the lowest speed possible or by hand until they are just combined. A few lumps are okay–do not over mix.
- Toss the blueberries with flour and then gently fold them into the batter with a flexible spatula.
- Transfer the batter to a large bowl, cover, and chill in the fridge for at least an hour, or overnight.
- When you're ready to bake, preheat the oven to 375°F and line 12 muffin cups. Divide the batter evenly between the 12 cups.
- Make the crumb topping by mixing the flour, brown sugar, cinnamon, and melted butter together in a small bowl until a dough comes together. Crumble a little bit on top of each muffin.
- Bake for 18-20 minutes. You can test if the muffins are done by inserting a toothpick, which should come out clean or with a few moist crumbs clinging to it. Let the muffins rest in the pan for 10 minutes to fully set before serving. Enjoy!
Looks delicious! Quick question: if I use frozen blueberries, do I refrigerate the batter and add the frozen blueberries the next morning right before baking? I have the batter in the fridge and can’t wait to try them baked!
Hi there, and thank you! I think adding right before baking will be totally fine–the frozen blueberries will thicken the batter a bit as a heads up so don’t be alarmed. You can also add them ahead of time–they just may thaw out a bit and make your batter a little more purple. 🙂