Blueberry crumble muffins bring the bakery to your kitchen. You can whip up this simple recipe first thing on a weekend morning and enjoy them before the coffee gets cold.
Blueberry crumble muffins are the elevated version of the most classic of all muffins, the blueberry muffin.
As an Amazon Associate I earn from qualifying purchases.
I don’t need to tell you how good blueberries are for you to convince you to make these muffins. In fact, this is the muffin recipe I use for any fruit—it’s that good.
It all started with this plum muffin recipe which I’ve adapted to conform essentially any fruit. I love rhubarb muffins, this peach muffin recipe, and raspberry muffins, etc. Just look at that crumb!
If you have any suggestions on which fruit I haven’t tried, yet, please let me know in the comments!
raspberry muffin
Blueberry crumble muffins are bound to impress anyone who tries them (sometimes even those who think they don’t like blueberries!).
Can I Freeze Blueberry Crumble Muffins?
These blueberry crumble muffins freeze perfectly! Keep them as airtight as possible, and defrost them overnight. Warm them in the oven or air fryer for a couple of minutes for that “just baked” texture!
You will not be disappointed with this recipe whether you make it with plain crumble topping,
or the nut and brown sugar topping.
Blueberry Crumble Muffins Recipe
Adapted from a Waitrose recipe. Makes 8 large muffins or 12 small muffins
FULL PRINTABLE RECIPE BELOW
Ingredients
- flour
- baking powder
- baking soda
- sugar
- eggs
- olive oil
- yogurt
- blueberries (fresh or frozen, wild or conventional/organic)
Special equipment: muffin pans (I prefer making 8 jumbo muffins, or 6 jumbo and a mini loaf) or you can make 12 regular muffins.
Directions
Preheat the oven to 350ºF (175ºC)
Make the Blueberry Crumble Topping
Combine the flour and butter (chopped, in pieces) with two knives or your fingertips until it resembles coarse crumbs.
Gently mix in the sugar.
To add nuts to the crumble mixture, simply stir in chopped nuts of your choosing along with a tablespoonful of brown sugar.
Make the Blueberry Crumble Muffin Mixture
Sift flour, baking powder, and baking soda into a large bowl.
Stir in the sugar (people often miss this step)
In a separate bowl or measuring jug, whisk together the eggs, olive oil, and yogurt until smooth.
Wash the blueberries and dry. If using frozen berries, toss them in a teaspoonful of flour to help them not to fall whilst baking. Wild blueberries work in this recipe, too.
Pour the yogurt mixture into the dry ingredients.
Slowly stir together in the large bowl until just combined. DO NOT OVER STIR as it will make the muffins too dense.
Next, add the blueberries.
Gently fold in the blueberries with just a few turns. (Keep a few aside for putting on top of the muffins, if you like.)
Fill the muffin cases.
Or just tear parchment paper to line each cup as I do.
Sprinkle the crumble on top.
Bake the Blueberry Crumble Muffins
Bake for about 20 minutes or until golden brown. It will take longer if the fruit is frozen.
You will be delighted with these beauties! Just take them out of the tray and keep in a cloth-lined basket to serve or allow to cool on a rack. These are definitely best eaten the same day they are made.
NOTE: you can bake the entire mixture in a loaf pan, too! The only thing is that it will take about 45 minutes or possibly longer to bake.
Love these blueberry crumble muffins? Try my classic blueberry crumble recipe, next!
US CustomaryMetric
Blueberry Crumble Topping
- butter unsalted
- flour
- sugar
Blueberry Crumble Muffin Batter
- 2 cups flour (good quality, avoid bleached, bromated and enriched if possible)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ cup sugar
- 2 eggs
- ½ cup light olive oil
- 1 cup yogurt (if using Greek yogurt, add 1 Tbsp milk or buttermilk)
- 2 cups blueberries (fresh or frozen wild/conventional/organic)
Make the Blueberry Crumble Topping
Make the Blueberry Crumble Muffin Batter
-
Sift flour, baking powder, and baking soda into a large bowl.
-
Stir in the sugar.
-
In a separate bowl or measuring jug, whisk together the eggs, olive oil, and yogurt until smooth.
-
Wash the blueberries and dry. If using frozen berries, toss them in a teaspoonful of flour to help them not to fall whilst baking.
-
Pour the yogurt mixture into the dry ingredients.
-
Slowly stir together in the large bowl until just combined. DO NOT OVER STIR as it will make the muffins too dense.
-
Gently add the blueberries with just a few turns. (Keep a few aside for putting on top of the muffins, if you like.) Fill the muffin cases. Sprinkle with the crumble topping.
-
Bake for about 20 minutes or until golden brown.
- Use almost any fruit to like in these muffins. All the fruits I’ve tried have turned out brilliantly: peach, rhubarb, cranberry/orange (using fresh and dried cranberries), and of course, plums.
- Add cinnamon and/or your choice of nuts or brown sugar to the crumble topping to customize it to your liking.
- You can bake the entire mixture in a loaf pan, too! The only thing is that it will take about 45 minutes or possibly longer to bake.
Serving: 1 muffin | Calories: 227kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 138mg | Potassium: 85mg | Fiber: 1g | Sugar: 12g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg
Christina’s Cucina is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.