Blueberry Crumb Muffins

These Blueberry Crumb Muffins are a delightful treat, offering the perfect balance of tender, moist muffin texture and a crunchy, sweet crumb topping. The muffin itself is soft and light, with a slight tang from the sour cream that complements the burst of juicy blueberries in each bite. The crumb topping is golden and slightly crisp, with just the right amount of sweetness and a hint of cinnamon, adding a satisfying crunch. The combination of the rich, buttery muffin base and the sugary, oat-infused crumble makes these muffins irresistible for breakfast, brunch, or a snack. They’re flavorful, comforting, and perfect for any occasion!


Blueberry Crumb Muffins

Ingredients
For the Muffins:

1 ½ cups all-purpose flour
¾ cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
½ cup unsalted butter, melted
½ cup sour cream
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw) I like to go a little overboard on the blueberries.

For the Crumb Topping:

½ cup all-purpose flour
¼ cup granulated sugar
¼ cup packed brown sugar
½ tsp ground cinnamon
¼ cup unsalted butter, cold and cubed
½ cup old-fashioned rolled oats (optional, for extra texture)
Instructions
1/4 teaspoon nutmeg (optional)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Make the Crumb Topping: In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the oats, if using. Set aside.

Make the Muffin Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, melted butter, sour cream, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Fold in the Blueberries: Gently fold the blueberries into the muffin batter. If you're using frozen blueberries, fold them in while still frozen to prevent the batter from turning blue.

Fill the Muffin Tin: Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about ¾ full. Sprinkle a generous amount of the crumb topping over the batter in each cup.

Bake: Bake for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean. If the muffins begin to brown too quickly on top, cover loosely with foil during the last few minutes of baking.

Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Enjoy these warm, fluffy, and slightly sweet blueberry crumb muffins with a cup of coffee or tea!