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blueberry crumb muffin with a bite taken out of it

Blueberry Muffins with Crumb Topping

Kara
Buttery, moist muffins loaded with fresh juicy blueberries, swirled with simple blueberry compote, and topped with a crunchy crumb topping.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Course Bread- Muffins and Scones
Cuisine American
Servings 18 muffins
Calories 249 kcal

Equipment

Ingredients
  

Blueberry Compote

  • 1 cup blueberries
  • 1 tsp sugar

Topping:

  • ½ cup sugar
  • ½ cup all purpose flour
  • ¼ cup salted butter, very soft

Muffin Batter

  • 2 ½ cups all purpose flour
  • 2 ½ tsp baking powder
  • 1 tsp salt
  • 1 ¼ cups sugar
  • 2 large eggs
  • ¼ cup salted butter, melted
  • ¼ cup vegetable oil
  • 1 cup buttermilk
  • 1 ½ tsp vanilla extract
  • 1 cup fresh blueberries

Instructions
 

Blueberry Compote:

  • Combine the cup of berries and teaspoon of sugar in a small saucepan. Cook and stir over medium heat for about 8 minutes, or till berries are mashed and the mixture has thickened. Remove from the heat and let cool while you prepare the muffins.
  • Preheat your oven to 425° and spray 18 muffin cups with cooking spray (or use paper liners).

Crumb Topping:

  • Combine the sugar, flour, and softened butter in a small bowl. Use your hands or a fork to mix until crumbly. Set aside.

Batter:

  • Stir or whisk together the flour, baking powder, and salt in a small bowl; set aside.
  • In a large bowl, whisk the eggs and sugar for at least 2 minutes, or until pale and thickened. Add the melted butter, oil, buttermilk, and vanilla.
  • Add the flour mixture to the liquid ingredients, then dump the blueberries onto the flour. Stir gently just until combined.
  • Fill muffin cups about 2/3 full. Spoon about 1 tsp of cooked berries on top of each muffin. Swirl in with a butter knife.
  • Combine topping ingredients till crumbly and sprinkle on top of muffins.
  • Bake muffins at 425° for 10 minutes. Turn the oven temperature down to 350° and bake for another 12-15 minutes or until the edges are golden brown and a toothpick inserted in the middle comes out without wet batter.
  • Let the muffins cool in the pan for 5-7 minutes, then carefully remove to a wire rack.

Notes

  • For lemon blueberry muffins, add a tablespoon or two of lemon zest to the batter, and 1/2 teaspoon of lemon zest to the crumb topping.
  • You can use fresh or frozen berries for the compote, but for the batter, I highly recommend using fresh blueberries. Frozen berries prevent the muffins from cooking in the middle before the outside is done, and thawed berries turn the muffins an ugly gray color.  
  • If you don't have buttermilk, you can use 1/2 cup milk + 1/2 cup sour cream or plain yogurt. 
  • Muffins can be stored at room temperature in an airtight container for 3-5 days. You can also freeze them in a heavy-duty Ziploc freezer bag for up to 3 months. To prevent the crumb topping from falling off, I like to flash-freeze them first on a cookie sheet, then wrap them individually in plastic wrap before placing them in the bag.

Nutrition

Serving: 1muffinCalories: 249kcalCarbohydrates: 39gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 33mgSodium: 250mgPotassium: 62mgFiber: 1gSugar: 22gVitamin A: 215IUVitamin C: 2mgCalcium: 57mgIron: 1mg
Keyword blueberry crumb muffins
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