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Blueberry Muffins With Buttery Crumble Topping

Print Recipe Pin Recipe
Cook Time 21 minutes
Resting Time 20 minutes
Total Time 41 minutes

Ingredients
  

For the Muffins:

  • 1 3/4 cups 220 g all-purpose flour
  • 3/4 cup 150 g granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 cup 115 g unsalted butter, melted and slightly cooled
  • 2 large eggs room temperature
  • 1/2 cup 120 ml plain yogurt or sour cream
  • 1/3 cup 80 ml milk (dairy or unsweetened non-dairy)
  • 1 tsp vanilla extract
  • 1 tsp finely grated lemon zest optional but recommended
  • 1 1/2 cups about 225 g fresh or frozen blueberries
  • 1 tbsp flour for tossing with blueberries

For the Buttery Crumble Topping:

  • 1/2 cup 65 g all-purpose flour
  • 1/3 cup 70 g granulated sugar
  • 1/8 tsp fine salt
  • 1/4 cup 55 g unsalted butter, melted

Optional Finish:

  • 1 –2 tbsp coarse sugar for sprinkling

Instructions
 

  • Prep the Pan and Oven: Heat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners, or grease each cup lightly.
  • Make the Crumble: In a small bowl, combine flour, sugar, and salt. Stir in melted butter until clumps form. Chill the bowl in the fridge while you make the batter so the crumble firms up slightly.
  • Mix Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until well combined.
  • Mix Wet Ingredients: In a separate bowl, whisk melted butter, eggs, yogurt, milk, vanilla, and lemon zest until smooth.
  • Combine the Batter: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. The batter should be thick and a little lumpy—avoid overmixing.
  • Fold in Blueberries: Toss blueberries with 1 tablespoon flour to help prevent sinking. Fold them into the batter with a few gentle strokes.
  • Fill the Muffin Cups: Divide the batter evenly among the muffin cups, filling them about 3/4 full for domed tops.
  • Add the Crumble: Sprinkle a generous layer of the buttery crumble over each muffin. If you like extra crunch, add a pinch of coarse sugar on top.
  • Bake High, Then Lower: Bake at 400°F (200°C) for 5 minutes to help the muffins rise. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for 13–16 more minutes, until the tops are golden and a toothpick comes out clean or with a few moist crumbs.
  • Cool and Serve: Let muffins cool in the pan for 5 minutes, then move them to a wire rack. Enjoy warm or at room temperature.