These Blueberry Muffins with crumb topping will become your favorite easy (and make ahead) breakfast! These are truly the best blueberry muffins with juicy, tart blueberry bites in a soft, delicately sweet vanilla muffin topped with a crispy, buttery streusel topping.
Course Breakfast
Cuisine American
Keyword Blueberry Muffins with Crumb Topping
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 24muffins
Calories 203kcal
Author Michelle
Ingredients
3cupsflour
2cupssugar
½cupunsalted buttercold and sliced into thin slices
1tablespoonbaking powder
½teaspoonsalt
2eggs
1cupmilk
1teaspoonvanilla extract
1pintblueberries2 cups
For the Topping
¼cupbrown sugar
4tablespoonsbuttercold and sliced
Instructions
Preheat oven to 350°F.
First, add flour, sugar, baking powder, and salt to a large mixing bowl. Whisk to combine.
Add butter and cut in with a pastry blender, until pea-sized clumps are formed. Take out 1 cup of this mixture and set aside.
To the remaining flour mixture, add eggs, milk, and vanilla extract. Gently whisk together until just combined. Don't overmix!
Once combined, gently fold in the blueberries.
Spoon into a lined muffin tin, filling about ⅔ of the way full. Set aside.
To the reserved cup of flour mixture, add brown sugar and whisk to combine. Cut in remaining butter. Sprinkle topping onto unbaked muffins (you may not use all of it)
Bake in a 350° oven for 20-30 minutes. I start checking them at 20 minutes, and continue every 5 minutes or so until I can pull a toothpick out clean.
Video
Notes
Do not overmix! Since muffins are a quick bread and can ruin easily by too much stirring, you will want to stir until everything is just combined. There will be lumps, and that's okay.
Storage: Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week.
Freezer Instructions: Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.