Tasty Blueberry Muffins Topping

Featured in Fresh Breads Anyone Can Make.

These fluffy muffins pack a refreshing citrus flavor with the sweetness of blueberries. Two cups of berries in every batch, topped with a crunchy cinnamon crumble. Ready in 45 minutes, they’re a hit for weekend treats or big breakfasts. Makes 12 tasty muffins best served after cooling.
Una donna con un cappello a coda di cavallo e un vestito nero.
Updated on Sat, 22 Mar 2025 21:42:28 GMT
A warm muffin bursting with blueberries on a table with crumbs on top. Pin it
A warm muffin bursting with blueberries on a table with crumbs on top. | kylierecipes.com

Homemade blueberry muffins topped with buttery streusel that'll make you forget about buying from shops. The soft, vanilla-infused base holds juicy berry pockets, while the crispy cinnamon topping creates a fantastic texture mix. Added lemon zest brings a fresh twist to these morning treats.

What makes these muffins so amazing is letting them sit for 2 hours after they come out of the oven. This waiting time helps the inside fully set and lets all the flavors come together nicely.

Key Ingredients

  • All-Purpose Flour: Pick unbleached with medium protein levels for the best feel. Spoon it into measuring cups and level off
  • Eggs: Use room temp Grade A eggs for better mixing and rising
  • Buttermilk: Go for full-fat cultured type to add moisture and tanginess
  • Blueberries: Choose plump, firm fresh ones or keep frozen berries in the freezer until needed
  • Baking Powder: Make sure it's new and aluminum-free for best results
  • Vanilla Extract: Use real vanilla for better flavor depth
  • Citrus Zest: Grab fresh lemon and orange peels for extra zing
  • Butter: Get good unsalted butter and let it warm up first
  • Sugar: Standard white granulated works perfectly
  • Salt: Fine sea salt mixes in more evenly

Cooking Steps

Streusel Topping:
Start with cold butter cut into chunks. Mix the dry stuff thoroughly, then work butter in until crumbly. Keep cold while making the batter.
Mixing Technique:
Stir dry ingredients well. Blend wet ingredients separately until smooth. Mix both just enough to combine.
Adding Berries:
Dust berries lightly with flour. Stir them in gently with few strokes to keep them whole.
Topping Application:
Break the cold streusel into different sized pieces and scatter generously over the top.
A tray of muffins with blueberries in them. Pin it
A tray of muffins with blueberries in them. | kylierecipes.com

After baking, keep muffins in the pan for 5 minutes before moving them to cool. This stops the bottoms from getting wet and helps them hold their shape.

Oven Timing Tips

You'll need about 22-25 minutes of baking, depending on your oven. Get an oven thermometer to be sure and turn the pan around halfway to brown evenly.

Ways to Enjoy

They taste best slightly warm. Try them with a bit of butter, some honey, or homemade berry sauce. A quick zap in the microwave brings back that fresh-baked feel.

Different Takes

Feel free to add some crunchy nuts on top, swap in different berries, or mix in cozy spices like cardamom. Each change creates its own tasty twist.

Keeping Them Fresh

Once fully cooled, put muffins in sealed containers lined with paper towels. Put parchment between layers if stacking. They'll last 3 days on the counter or 2 months in the freezer.

A blueberry muffin with a blueberry on top. Pin it
A blueberry muffin with a blueberry on top. | kylierecipes.com

This well-tested formula gives you amazing muffins with just the right texture, lots of berries, and a mouthwatering crumbly topping. They'll turn any breakfast into something special.

Frequently Asked Questions

→ Can I swap frozen blueberries for fresh ones?
Definitely! Both work well. If using frozen, no need to thaw before adding to the mix.
→ What’s the trick to preventing dense muffins?
Don’t overwork the batter—just stir until everything's combined. A few lumps are fine!
→ Can I bake these muffins ahead of time?
For sure! They keep fresh in a sealed container at room temperature for up to two days if made a day ahead.
→ Why should I cool the crumb topping first?
Chilling the topping firms it up, helping form those thick, crunchy bits and slowing melting while baking.
→ Any ideas if I’m out of buttermilk?
Mix 2 teaspoons of lemon juice into regular milk. Let it sit for a few minutes to thicken up before using.

Blueberry Muffins Topping

Delightfully fluffy muffins packed with blueberries and a touch of citrus, topped with a crunchy cinnamon crumb. Great for breakfast or anytime cravings hit.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Kylie

Category: Breads & Muffins

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 muffins)

Dietary: Vegetarian

Ingredients

→ Crumb Topping

01 112g (around 1/2 cup) of plain white sugar
02 A pinch of cinnamon—about 1/2 teaspoon
03 1/2 cup (72g) all-purpose flour
04 1/4 cup of melted butter—go with either salted or unsalted

→ Muffin Batter

05 1.5 cups (212g) of all-purpose flour
06 3/4 cup of granulated sugar
07 Two teaspoons of baking powder
08 Just 1/4 teaspoon of kosher salt
09 Zest from 2 lemons (Meyer if you've got them) or 1 orange and 1 lemon
10 1/3 cup (or 5 1/3 tablespoons) of melted unsalted butter
11 1 large egg
12 2/3 cup of buttermilk
13 2 cups of blueberries (frozen berries are okay too)

Instructions

Step 01

Set the oven to 375°F and put liners into a 12-cup muffin tray.

Step 02

Mix flour, sugar, and cinnamon in a small bowl. Drizzle in the butter and use a fork to toss it all together. Chill the mix to firm it up.

Step 03

In a large bowl, stir sugar, flour, zest, salt, and baking powder till they’re combined.

Step 04

Whisk the egg with melted butter and buttermilk in a new large bowl. If it looks a little separated, don’t stress—it’s normal.

Step 05

Slowly pour the wet mixture into the dry and gently stir. Stop when it’s just barely incorporated—don’t smooth it out!

Step 06

Carefully fold your blueberries into the batter, stopping before you overmix—they’ll stay whole this way.

Step 07

Use about 3 tablespoons of batter per muffin liner. Don’t worry if they look full.

Step 08

Sprinkle the chilled topping over the muffins, dividing it evenly across all.

Step 09

Place the tray in your preheated oven and bake for 28–30 minutes. When the tops are golden and spring back, they’re ready.

Step 10

These taste nice warm but give them at least 2 hours to cool if you can wait.

Notes

  1. Both frozen and fresh blueberries work fine here.
  2. Swap in regular lemons or oranges if you don’t have Meyer lemons.
  3. Keep your batter thick and bumpy—don’t overmix it!

Tools You'll Need

  • 12-cup muffin tray
  • Paper liners for muffin cups
  • Large mixing bowls (you’ll need one or two)
  • A small bowl for the crumb topping mixture
  • Whisk
  • Cookie scoop with around 3 tablespoon capacity

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat (flour products included)
  • Includes dairy like buttermilk and butter
  • Eggs are part of this recipe

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 274
  • Total Fat: 11 g
  • Total Carbohydrate: 42 g
  • Protein: 3 g