I’ve never made muffins before and I don’t really know why, because these blueberry crumble muffins are absolutely delicious and really easy to make. The muffins are buttery, soft, fruity and moist. The crumbles on top are the highlight for me.
For the inside of the muffins, I used a combo of homemade blueberry jam and fresh blueberries. I think this adds an even more fruity flavor to the muffins.
A great thing is that once the batter is mixed, it will keep in the fridge for up to a week. So you can make the batter ahead of time and bake as desired. Is there anything better in the morning than freshly baked still slightly warm muffins and a cup of coffee?!
Tools & Equipment
- 2 large bowls
- Cupcake liners
- Medium bowl
- Medium saucepan
- Muffin pan
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Whisk
- Wire rack
Recipe Tips
Sour Cream: It makes the batter moist. If you do not have sour cream handy or do not want to use it, plain yogurt is a good substitution. You can also use unsweetened applesauce or pureed bananas as an alternative.
Blueberries: I used fresh blueberries in this recipe. You can use frozen blueberries as well. I went with a combo of a blueberry jam and fresh blueberries for the inside of the muffins. If you don’t want to make the jam yourself, you can use store-bought jam instead or omit the jam completely and just mix fresh or frozen blueberries into the batter.
Crumble Topping: In case you are not a big crumble fan, you can alternatively make a simple topping by mixing together some cinnamon and brown sugar, for example. This also works great with these blueberry muffins.
Ingredients for Blueberry Crumble Muffins
Step by Step Guide – How to Make Blueberry Crumble Muffins
Make the Blueberry Jam
Place blueberries, sugar and lemon juice in a medium saucepan. Turn heat to medium and bring the mixture to a boil, stirring every minute or so. Once the mixture is boiling, reduce the heat and let it simmer.
Let it simmer until the desired texture is reached, stirring in between, for about 30-50 minutes. The longer you let it simmer, the smoother and less chunky the result will be.
Make the Crumble Topping
Melt the butter in the microwave. Mix together the brown sugar, granulated sugar, cinnamon and salt. Stir in the melted butter.
Gently incorporate the flour with a fork. Do not over mix, keep the mixture in large crumbs.
Make the Batter
Whisk together flour, baking soda, baking powder and salt. In the bowl of a stand mixer beat butter, granulated and brown sugar on high speed until smooth and creamy, for about 2 minutes.
Add the eggs, one at a time on medium speed, beating well after each addition, for 1 minute each. Beat in sour cream and vanilla extract on medium speed until well mixed, for about 1 minute.
With mixer running on low speed, add the dry ingredients and milk alternately to the wet ingredients, starting and finishing with the flour, for about 90 seconds. Transfer the batter to a large bowl, cover with plastic and chill in the fridge overnight.
Preheat the oven to 218°C/425°F. Line a muffin pan with cupcake liners. Remove the batter from the fridge and place a tablespoon in each mold to cover the bottom.
Carefully dollop the blueberry jam and fresh blueberries on top of the batter. Repeat the the process. Add the batter first and then the blueberry jam and blueberries. Finally, add the crumble on top and press lightly to make it stick.
Bake at 218°C/425°F for 5 minutes, keep the muffins in the oven and reduce the oven temperature to 180°C/350°F. Bake for another 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins in the muffin pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Storing and Freezing Instructions
Storage: Store the blueberry jam in a sealed jar in the fridge and use within a couple of days. The blueberry crumble muffins will stay fresh, covered, at room temperature for up to 3 days or in the fridge for up to 1 week.
Freezing Instructions: Baked and cooled muffins can be frozen for up to 3 months. Wrap the muffins in plastic and then place in a zipper bag. Thaw overnight in the fridge or at room temperature and reheat in the oven for a couple of minutes, which makes them taste delicious.
My Summary for Blueberry Crumble Muffins
Difficulty: Simple
Taste & Texture: These blueberry crumble muffins are buttery, soft and moist. The blueberries provide a fruity and slightly tart flavor to the muffins and the crumbles add a nice crunch.
Time: Making the batter takes about 30 minutes, then you need to chill it overnight in the fridge. For the blueberry jam you should calculate 30-50 minutes (depending on your own preference regarding the consistency of the jam) and for the crumble plan on about 10 minutes.
More BERRY & CRUMBLE Recipes
- Apple Crumble Cake
- Berry Galette
- Berry Meringue Cake
- New York Style Crumb Cake
- Plum Crumble Cake
- Speculoos Cheesecake
