Blueberry Muffins with Crumble Top
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- Food processor
- 12-cup baking pan
INGREDIENTS
Crumble:
- ½ cup/100 grams sugar
- ½ cup/65 grams all-purpose flour
- 3 ½ tablespoons/50 grams cold butter, cubed
- ½ teaspoon ground cinnamon, or more, to taste
Batter:
- 2 cups/250 grams all-purpose flour
- 2 teaspoons baking powder
- 2 large eggs
- 1 cup/200 grams sugar
- ½ cup/120 milliliters oil
- ¾ cup/180 milliliters buttermilk, or ¾ cup/180 milliliters milk mixed with 1 teaspoon lemon juice, left to sit for 10 minutes
- A pinch of salt
Filling:
- 1 cup/125 grams fresh or frozen raspberries, do not thaw
- 1 cup/150 grams fresh or frozen blueberries, do not thaw
- Optional: ½ cup/85 grams chocolate chips
INSTRUCTIONS
- In a food processor fitted with the blade attachment, combine the sugar, flour, butter, and cinnamon. Pulse until the mixture forms coarse crumbs. Alternatively, place the dry ingredients in a bowl, add the butter cubes, and rub them in by hand until crumbly. Refrigerate the crumble while you prepare the batter.
- Preheat the oven to 340°F/170°C. Line two 12-cup standard muffin pans with paper liners.
- In a large mixing bowl, whisk the eggs and oil until smooth. Add the sugar and buttermilk (or soured milk) and whisk again until well combined. Sift in the flour, baking powder, and salt. Stir just until the ingredients are incorporated—do not overmix.
- Divide the batter between the muffin cups, filling each about halfway. Top with a few raspberries or blueberries. Spoon a little more batter over the fruit, just enough to cover it.
- If using fresh blueberries, toss them with a teaspoon of flour before folding into the batter to prevent sinking. If using frozen berries, place them directly over the batter without thawing. Sprinkle the crumble generously over each muffin, pressing gently so it adheres.
- Bake for 20 to 25 minutes, or until the muffins are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs. Let the muffins cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
MY NOTES
FAQ
How do I keep the crumble topping from sinking?
Ensure your batter is thick enough to support it. Overly thin or runny batter won’t hold the weight of the crumble, causing it to sink. Mixing the batter just until combined helps maintain structure. Chilling the crumble topping before use is also key, as cold butter holds its shape better during the first few minutes of baking. When spooning the topping over the muffins, gently press it onto the batter to help it adhere without forcing it down.
How to store these delicious blueberry muffins with crumble top
Store them in an airtight container at room temperature for up to three days. Line the container with a paper towel to absorb excess moisture, and place another paper towel on top before sealing to help maintain the crumble’s crispness. Avoid refrigerating them, as cold temperatures can dry out the muffins and soften the topping. For longer storage, freeze the muffins in a single layer, then transfer to a freezer-safe bag. When ready to eat, thaw at room temperature or reheat in a 300°F oven for 10 minutes to restore texture.
Make blueberry muffins with crumble top without a food processor
For the crumble topping, mix the flour, sugar, and cinnamon in a bowl, then add cold, cubed butter. Use your fingertips or a pastry cutter to rub the butter into the dry ingredients until coarse crumbs form. For the batter, simply whisk the wet ingredients in a mixing bowl and fold in the dry ingredients using a spatula or wooden spoon. A food processor may speed things up, but it is not necessary. This method produces excellent results and gives you more control over texture.
Why is my crumble topping not crispy?
It’s likely due to either the butter being too soft or the oven temperature being too low. Always use cold butter for the crumble and keep it chilled until just before baking. This ensures the topping melts slowly and crisps up as it bakes. Also, avoid overcrowding the oven, which can reduce air circulation and even heat distribution. Baking at the recommended 340°F/170°C allows the crumble to brown without burning. Finally, make sure your butter-to-flour ratio isn’t too low, as insufficient fat can result in a dry, powdery topping.
Are these blueberry muffins with crumble top freezer-friendly?
After baking and cooling completely, place the muffins on a tray in a single layer and freeze until firm. Then transfer them to a resealable freezer bag or airtight container. This method helps preserve both the texture of the muffin and the crumble top. When ready to serve, thaw the muffins at room temperature or warm them in a 300°F oven for 10 minutes to restore their freshly baked texture. Avoid microwaving, as it can soften the crumble and make the muffin soggy.
How do I prevent the blueberries from sinking?
Toss them with a teaspoon of flour before folding them into the batter. This creates a light coating that helps suspend the berries in the thick batter during baking. Also, make sure the batter is not too runny; overmixing can break down the structure and allow the fruit to drop. Using smaller, evenly sized blueberries and gently folding them in also helps maintain their placement. If using frozen berries, do not thaw them, as they release extra moisture and are more prone to sinking.
Can I use almond flour instead of all-purpose flour?
Almond flour can be used in blueberry muffins with crumble top, but it requires some adjustments. Almond flour lacks gluten, which provides structure, so muffins made entirely with almond flour will be more delicate and dense. To maintain a good texture, it’s best to replace only part of the all-purpose flour—up to 25%—with almond flour. This adds a nutty flavor and moistness without compromising structure. If you opt for a full almond flour version, include additional binding agents like eggs or a tablespoon of arrowroot starch. Also, note that the crumble may need extra butter to hold together properly with almond flour.
