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The Best Blueberry Crumble Muffins

Get ready for the ultimate blueberry muffin experience. This recipe delivers a perfectly balanced bake, with a fluffy and moist muffin base generously studded with juicy blueberries that burst with every bite. The real showstopper is the sweet, buttery crumble topping that adds a delightful crunch and an irresistible golden finish. It's a simple, foolproof guide to creating a truly unforgettable treat.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Bakery
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Crumble Topping
  • 90g Plain Flour All-Purpose
  • 60g Unsalted Butter Cold, Cubed
  • 30g Caster Sugar
Muffin Mix
  • 150g Unsalted Butter, Melted
  • 195g Light Brown Sugar
  • 70g Caster Sugar
  • 300g Plain Flour All-purpose
  • 6g Baking Powder
  • 6g Bicarbonate of Soda Baking Soda
  • 150g Whole Egg Approx 3 Medium Eggs
  • 150g Whole Milk
  • 90g Neutral Oil
  • 270g Fresh or Frozen Blueberries + 10g Cornflour
  • 3g Sea Salt
  • 6g Vanilla Paste

Equipment

  • Stand Mixer or Electric Whisk
  • Mixing Bowl
  • Silicone Spatula
  • Fine Mesh Sieve
  • Digital Scale
  • Muffin Tin
  • Muffin Cases
  • Piping Bag

Method
 

Crumble Topping
  1. Add flour, butter and sugar to a bowl and onto a stand mixer with a paddle attachment. Start on low speed till the butter breaks down and slowly turn up to a medium-high speed till a crumble forms, 3-5 minutes.
  2. Place into the fridge for 30-60 minutes to set firm.
Muffin Mix
  1. Preheat the oven to 160℃ (320℉) and line the muffin tin with muffin cases.
  2. Into a mixing bowl add the butter and melt in the microwave in 30 second bursts.
  3. In a larger mixing bowl add the sugars, salt and vanilla paste. Combine with the melted butter.
  4. Combine mixture with the eggs, mix until fully incorporated. Followed by the milk and oil.
  5. Sift flour, baking powder and bicarbonate of soda. Add in ⅓ increments and gently fold into the mixture. With the cornflour, add to the blueberries and mix to coat them thoroughly, add 75% of the blueberries to the muffin mix and fold through.
  6. Scrape the batter into a piping bag and pipe into the muffin cases (approx 100g in each). Top the batter with the remaining blueberries and the crumble topping. Into the oven for 25-27 minutes.

Notes

Store in an airtight container at room temperature for up to 3 days