Blueberry Muffins With Crumb Topping

8/15/2020 Blueberry Muffins with Crumb Topping - The Ultimate Muffin Recipe
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H O M E » R E C I P E S » B R E A K FA S T A N D B R U N C H » blueberry muf ins
Blueberry Muffins
B Y J O A N N E O Z U G / / M AY 1 5 , 2 0 2 0 ( U P D A T E D A U G U S T 1 4 , 2 0 2 0 )
These Blueberry Muf ins are my absolute favorite. They have a soft, tender bite,
with a crunchy streusel crumb topping and tons of blueberries inside. They
taste AND smell incredible!
To me, these are the best of the best.
https://www.fifteenspatulas.com/blueberry-muffins/ 1/24
The inside is properly loaded with lots of blueberries, held together with a

muf in batter that bakes up soft and cakey, with a wonderful hint of citrus
taste and aroma, and inished o with a sweet and crunchy streusel topping.
Cookie Dough Cheesecake Bars
In some sense, there’s a lot going on with this muf in. That’s part of its
greatness, is there are multiple textures, avors, and aromas.
But they’re actually not fussy or dif icult to make.
It’s a bakery-quality muf in, with no mixer or fancy equipment required. It’s
simply made by stirring together the ingredients by hand in a standard bowl.
Another thing that’s nice about these muf ins is I ind they taste best a
couple hours after they’re baked.
This means that they’re fantastic for making ahead of time, whether you’re
baking them ahead for hosting at home or if you’re bringing them elsewhere.
I ind myself gifting these quite a bit to friends, family, and neighbors. I put
them in t ese cute paper boxes t at I buy o li e (af iliate) and they look so
beautiful!
How to Make Blueberry Muffins:
Start with the Streusel Crumb Topping:
The crumb topping takes less than 5 minutes to make and really takes the
muf ins up a notch. Don’t skip it!
In a small bowl, combine all-purpose our, granulated sugar, and ground

cinnamon:
Whisk that all to combine, then pour in some melted butter:
Stir together with a fork until large crumbs form:
Place that in the refrigerator to chill and harden while you prepare the
muf in batter.
How to Make the Muffin Batter:
In a medium bowl, combine our, sugar, baking powder, salt, and both
orange and lemon zest:
When I can ind them, I like to use solely Meyer lemon zest here. The day I
shot these pictures, the store actually had some but they didn’t look fresh.
When I can’t get Meyer lemons, I do a combination of equal parts orange and
lemon zest.
In another bowl, combine one egg, melted butter, and buttermilk:
Please, oh please, use true buttermilk here. Not milk mixed with vinegar. I
have used the latter in a pinch but the real stu is de initely better.
Buttermilk tends to come in a quart size container, which is more than you
need for this recipe, but it’s a good excuse to also try this incredible Le o
Butter ilk Pie.
Or make Butter ilk Pa cakes, this amazing Cor bread Recipe, or this

legendary Fried C icke Recipe. My friend Lindsay also has a post on How to
Freeze Butter ilk, though I haven’t tried it myself. I just make a point to use
it all up!
Whisk the wet ingredients until combined, and don’t worry if it looks curdled
and lumpy:
Combine the wet and dry ingredients and you’ll end up with a very thick
dough:
Add blueberries, either fresh or frozen (I almost always do frozen), and stir

them in just enough to distribute them somewhat evenly. If you stir too
much you’ll make the whole batter purple.
Use a large 3-tbsp cookie scoop (af iliate) to portion the batter into muf in
liners. I ind that a generous scoop with this size is the right amount for each
well.
Get the streusel crumb from the fridge, and break it up with your ingers a
bit. Crumble it over the tops of the muf in batter:
Bake the muf ins for about a half hour, until the crumb topping is golden.
If you have a toothpick handy, you can check that no wet batter comes out

when you insert it into the center of the muf in. Though I honestly ind it
easier to just press my ingertip gently onto the top center of the muf in. If it
springs back, it’s done.
These blueberry muf ins are nice enjoyed warm out of the oven, but I
personally believe they are best after they’ve cooled for a couple hours.
Ci a o Rolls, Ora ge Co ee Cake, and E glis Style Sco es are a few of

my other favorite brunchy baked treats. Enjoy!
Blueberry Muffins with Streusel Crumb

Topping
S E R VINGS : 1 2 / / P R E P TIM E : 1 5 M I N S CO O K TIM E : 3 0 M I N S
TOTAL TIME : 4 5 M I N S
These amazing blueberry muf ins are avored with citrus zest and topped with
a crunchy streusel crumb, for the perfect baked treat!
PR I N T R EC I PE PI N R EC I PE
14 reviews LEAV E A REVIEW »
Ingredients
F O R THE STREUS E L C R U M B TO P P I N G :
1/2 cup all-purpose our (72g)

1/2 cup sugar (112g)
1/2 tsp ground cinnamon
1/4 cup butter melted (salted or unsalted both work)
F O R THE BLUEBE R R Y M U F F I N S :
1.5 cups all-purpose our (212g)

3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp kosher salt
Zest of 2 meyer lemons (or do zest of 1 orange plus zest of 1 lemon)
1/3 cup unsalted butter melted (about 5.33 tbsp)
1 large egg
2/3 cup buttermilk
2 cups blueberries (I use frozen)


Instructions
1 Preheat the oven to 375 degrees F. Line a muf in tin with paper liners.
2 Start with the streusel crumb topping. In a small bowl, whisk to combine
the our, sugar, and cinnamon. Pour in the melted butter and mix with a
fork until crumbs form. Chill in the refrigerator while you continue with
the recipe.
3 For the muf in batter, in a large bowl, whisk to combine the our, sugar,
baking powder, salt and citrus zest.
4 In another large bowl, whisk to combine the melted butter, egg, and
buttermilk. It's ine if it looks curdled or lumpy.
5 Add the wet ingredients to the dry, and stir just enough to bring the
batter together. It will be thick and lumpy, and that's ine. Take care not
to overstir, which can make your muf ins tough.
6 Dump in the blueberries, and fold them in gently, just enough to

distribute them somewhat evenly. Take care not to stir too much, or your
batter will turn purple.
7 Use a large 3-Tbsp cookie scoop and scoop slightly over illed portions
evenly into the 12 lined muf in wells.
8 Remove the crumb topping from the fridge and break up the crumbs
with your ingertips, sprinkling the topping onto each of the muf in
batter scoops.
9 Bake for 28-30 minutes, until the crumbs are golden brown. To make
sure they are done inside, I gently press my ingertip in the top center of
the muf in. It should spring back to the touch.
10 They can be enjoyed warm out of the oven, but I personally ind the
avor to be at its best after they've cooled for about 2 hours. Enjoy!
Nutrition 
calories: 274kcal, carbohydrates: 42g, protein: 3g, fat: 11g, saturated fat: 3g,
cholesterol: 28 g, sodium: 96 g, iber: 2g, sugar: 24g
COUR S E : BREA KFA ST CUIS I N E : AMER I C A N

KEY WO R D : BLUE B E R RY MUFFIN S, BLUEBERRY MUFF I N S WI T H C R U M B TO P P I N G
Post and recipe updated in May 2020. Originally published July 2011.
POSTED IN: ALL RECENT POSTS, BREAKFAST AND BRUNCH, MOST POPUL AR SWEETS AND
DESSERTS // 48 COMMENTS
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48 COMMENTS ON “BLUEBERRY MUFFINS” 
BRENDA @ MEAL PL ANNING MAGIC — MARCH 27, 2012 @ 1:34 PM REPLY
Hi! I made these muf ins last night and they were delicious! I had a question
about measuring out the our. I keep my our in a big storage container so I
scoop it from there into my measuring cup. Not sure if this is the u & scoop
method but it is pretty loose. My question is when I measured the our using
my scale it was probably only 3/4 cup! I ended up using the 1.5 cup that was in
parentheses and that made the batter VERY thick. It worked ok and everything
turned out but I wondered if this is how your batter is? 3/4 cup of our just
didn’t seem like enough to make a dozen muf ins. Thanks for your help!
JOANNE OZUG — MARCH 27, 2012 @ 3:14 PM REPLY
Hi Brenda, Thanks for your comment. 3/4 cup measured out from 8
ounces of our?! Hm…that seems very strange to me. The general rule
of thumb is that one cup of our ( u ed, scooped, leveled o with a
knife) is 5 oz. King Arthur Flour says 1 cup is typically between 4.5 and
5.5 oz It sounds like you’ve got a scale (is it a reliable one?) in which case
it’s always best to follow the weights rather than the measurements
because they can vary a bit.
DEBORAH — J U LY 1 6 , 2 0 1 2 @ 2 : 5 0 A M REPLY
Joanne, These are the absolute best, most wonderful, moist, tender, light
muf ins I have ever baked in my entire life. Thank you for the recipe and the
reason for not overbeating. I can’t wait to try more of your recipes and have
saved your website as a shortcut on my computer. 😀
JOANNE OZUG — J U LY 1 6 , 2 0 1 2 @ 1 0 : 5 7 A M REPLY
Deborah, What a wonderful comment! I’m so glad to hear it. No


overbeating and no overbaking are the biggest secrets to great baking
(along with a good recipe, of course). Hope you enjoy the other recipes
too =)
YV — J U LY 1 7 , 2 0 1 2 @ 3 : 3 1 P M REPLY
Joanne, these muf ins were soooooooo good! Received raving compliments on
how moist they turned out. Who knew lemons and blueberry would be so good
together! I, too, am a new fan of your website. Thank you for your recipes and
your helpful advise. I am going to try the Dark Chocolate Cake with Chestnut
Buttercream Frosting next. Wish me luck!
JOANNE OZUG — J U LY 1 8 , 2 0 1 2 @ 9 : 4 1 A M REPLY
YAY!!!!! I’m so happy to hear you enjoyed them so much and they
turned out so well! Hope you continue to enjoy the site and the recipes!
J 'A I M E — J U LY 2 4 , 2 0 1 2 @ 7 : 0 2 P M REPLY
Hi, Joanne-
These look wonderful! I just got a ton of fresh, beautiful berries today and have
been looking up recipes and this one we can’t wait to try! I was wondering if
you’ve tried freezing any of these muf ins? We will certainly gobble a bunch
up, but I wanted to make extra because we’re getting ready to go camping and
we wanted special goodies! Thanks!
JOANNE OZUG — J U LY 2 4 , 2 0 1 2 @ 1 0 : 0 3 P M REPLY
Hi J’Aime, Yes, muf ins freeze well! Just like how cakes and breads

freeze well. Here are some tips that I found, as a guide:
ttp://w w w.quakeroats.co /cooki g-a d-recipes/co te t/baki g-
101/ uf i s/storage-a d-freezi g- uf i s.aspx Have fun on your
camping trip!
JOSALIN — AUGUST 13, 2012 @ 6:34 PM REPLY
If im not able to ind meyer lemons at any store near me, would i be able to use
a regular lemon or just not use a lemon at all? thanks
JOANNE OZUG — AUGUST 13, 2012 @ 7:54 PM REPLY
Hi Josalin, You can just do regular lemon or you can even do a regular
lemon plus the zest of an orange to give it a rounder citrus aroma. Enjoy
the muf ins!
JOSALIN — AUGUST 13, 2012 @ 9:37 PM REPLY
Ive been trying to ind a way to make em & now i can. thanks so
much 🙂
DEBORAH — AUGUST 13, 2012 @ 8:59 PM REPLY
I have made 3 batches of these delicious muf ins. I do have a meyer

lemon tree, but they were not ripe enough to use the irst 2 times. The
irst time, I used regular lemon and tangerine, the second time I used
regular lemon and key limes. They were all super delicious!
JOANNE OZUG — AUGUST 13, 2012 @ 9:18 PM REPLY
YAY! I bet key limes would be awesome in here. I need to try that!

PS I’m jealous you have a meyer lemon tree =)
DEBORAH — AUGUST 13, 2012 @ 9:22 PM REPLY
Well, those blasted meyer lemons take forever to ripen. I

live in Miami, FL, so we have great citrus, I want to try
grapefruit too…
DEB — SEPTEMBER 20, 2012 @ 1:24 AM REPLY
I made the muf ins without the lemon zest. They turned out great. But I would
like to try them with the lemons but do not understand what it means by zest
of lemons.
JOANNE OZUG — SEPTEMBER 20, 2012 @ 4:00 PM REPLY
Hi Deb, The zest of a lemon can be removed with a Zester. It’s a tool/rasp
that takes o the very outer skin of the lemon (the colored yellow part,
not the white part below it, which is called the pith and is very bitter).
The yellow lemon zest is very fragrant and makes a wonderful addition
to the muf ins.
MARTIN — OCTOBER 7, 2012 @ 9:46 AM REPLY
Just baking these muf ins up as I type. These are extremely easy to make! The
smell just permeates the entire house. I am going to check on them again. Just
can’t wait to eat them! Thank you for your dedication to making it all so easy.
JOANNE OZUG — OCTOBER 7, 2012 @ 9:07 PM REPLY


Hi Martin, I hope you enjoyed them!
GRACE — M AY 2 2 , 2 0 2 0 @ 5 : 4 4 P M REPLY
I absolutely love this recipe! I made it for my mom for mother’s day and have
made it 3 times since then. My mom said they were the best blueberry muf ins
she ever had. Thanks for sharing this recipe!
JOANNE OZUG — M AY 2 9 , 2 0 2 0 @ 7 : 0 4 P M REPLY
Woohooo!! Glad to hear 🙂
SUSAN — JUNE 13, 2020 @ 3:45 PM REPLY
These are by far the best blueberry muf ins I have ever eaten!
They were easy to make and absolutely delicious!
I just printed the Chocolate chunk muf in recipe and can’t wait to bake them.
BTW, I made the fried chicken recipe you recommended with the extra
buttermilk and it was delicious, too. Thank you so much. Your recipe site is the
best!
JOANNE OZUG — J U LY 1 , 2 0 2 0 @ 1 0 : 5 5 A M REPLY
Hi Susan! So happy to hear all of this. Glad you’ve made so many

delicious things lately too 🙂 Happy cooking!
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Blueberry Muffins With Crumb Topping

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8/15/2020 Blueberry Muﬃns with Crumb Topping - The Ultimate Muﬃn Recipe

To me, these are the best of the best.

Cookie Dough Cheesecake Bars

But they’re actually not fussy or dif icult to make.

How to Make Blueberry Mufﬁns:

Start with the Streusel Crumb Topping:

In a small bowl, combine all-purpose our, granulated sugar, and ground

Whisk that all to combine, then pour in some melted butter:

Stir together with a fork until large crumbs form:

How to Make the Mufﬁn Batter:

In another bowl, combine one egg, melted butter, and buttermilk:

Or make Butter ilk Pa cakes, this amazing Cor bread Recipe, or this

Ci a o Rolls, Ora ge Co ee Cake, and E glis Style Sco es are a few of

Blueberry Mufﬁns with Streusel Crumb

14 reviews LEAV E A REVIEW »

1/2 cup all-purpose our (72g)

1.5 cups all-purpose our (212g)

2 cups blueberries (I use frozen)

6 Dump in the blueberries, and fold them in gently, just enough to

COUR S E : BREA KFA ST CUIS I N E : AMER I C A N

Post and recipe updated in May 2020. Originally published July 2011.

DON’T MISS A RECIPE!

enter email address 

Shrimp Salad Roasted Beets

Notify me via e-mail if anyone answers my comment.

48 COMMENTS ON “BLUEBERRY MUFFINS” 

BRENDA @ MEAL PL ANNING MAGIC — MARCH 27, 2012 @ 1:34 PM REPLY

JOANNE OZUG — MARCH 27, 2012 @ 3:14 PM REPLY

JOANNE OZUG — J U LY 1 6 , 2 0 1 2 @ 1 0 : 5 7 A M REPLY

Deborah, What a wonderful comment! I’m so glad to hear it. No

JOANNE OZUG — J U LY 1 8 , 2 0 1 2 @ 9 : 4 1 A M REPLY

JOANNE OZUG — J U LY 2 4 , 2 0 1 2 @ 1 0 : 0 3 P M REPLY

JOSALIN — AUGUST 13, 2012 @ 6:34 PM REPLY

JOANNE OZUG — AUGUST 13, 2012 @ 7:54 PM REPLY

JOSALIN — AUGUST 13, 2012 @ 9:37 PM REPLY

DEBORAH — AUGUST 13, 2012 @ 8:59 PM REPLY

I have made 3 batches of these delicious muf ins. I do have a meyer

JOANNE OZUG — AUGUST 13, 2012 @ 9:18 PM REPLY

DEBORAH — AUGUST 13, 2012 @ 9:22 PM REPLY

Well, those blasted meyer lemons take forever to ripen. I

DEB — SEPTEMBER 20, 2012 @ 1:24 AM REPLY

JOANNE OZUG — SEPTEMBER 20, 2012 @ 4:00 PM REPLY

MARTIN — OCTOBER 7, 2012 @ 9:46 AM REPLY

JOANNE OZUG — OCTOBER 7, 2012 @ 9:07 PM REPLY

JOANNE OZUG — M AY 2 9 , 2 0 2 0 @ 7 : 0 4 P M REPLY

Woohooo!! Glad to hear 🙂

SUSAN — JUNE 13, 2020 @ 3:45 PM REPLY

JOANNE OZUG — J U LY 1 , 2 0 2 0 @ 1 0 : 5 5 A M REPLY

Hi Susan! So happy to hear all of this. Glad you’ve made so many

LOOKING FOR SOMETHING?

DON’T MISS A RECIPE!

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Exclusive Member of Mediavine Food

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