
By Ms Shi & Mr He
Blueberry Muffins with Crumb Topping
16 steps
Prep:25minCook:35min
How to make jumbo blueberry muffins with crumb topping? All you need is some flour, butter, sugar, milk, eggs, baking powder, and blueberries. With this foolproof 1-hour recipe, I will never buy any blueberry muffin from Starbucks.
Updated at: Wed, 13 Aug 2025 01:55:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
39
High
Nutrition per serving
Calories430.2 kcal (22%)
Total Fat19.7 g (28%)
Carbs57.2 g (22%)
Sugars19.8 g (22%)
Protein7 g (14%)
Sodium200.7 mg (10%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

30gall purpose flour

20gbrown sugar

18gunsalted butter
No need to soften

0.5gcinnamon powder
Optional

112gunsalted butter

80gegg
or 1 1/2 extra large eggs

150gmilk
Or plant based milk, such as soymilk, almond milk, or coconut milk

4gvanilla extract
Optional

250gall purpose flour
Or cake flour for a fluffier texture

80gbrown sugar

9gbaking powder

150gblueberries
Fresh or frozen
Instructions
Step 1
Add unsoftened butter, brown sugar, and all purpose flour to a small bowl. Mix with your hands until crumbly. (See pictures above for "how to make large pea-size crumbs".) Cover the bowl with lid or food wrap, keep it in the refrigerator.
Step 2
Wash and dry blueberries. You can pat the blueberries dry with paper towel, or let them air dry on a wire rack. Do not thaw the blueberries if you are going to use frozen ones.
Step 3
Preheat oven to 350° F.
Step 4
Add a stick of unsalted butter to a small bowl, microwave for 30 seconds, stir, then microwave for 15 seconds until it's fully melted.
Step 5
Crack 2 eggs to a small bowl, whisk until well combined. Weigh 80g egg liquid to a medium bowl, add milk, vanilla extract, and melted butter to the bowl, whisk until well combined.
Step 6
Add all purpose flour, brown sugar, and baking powder to a large bowl, whisk until well combined.
Step 7
Pour the egg milk mixture to the large bowl, fold and stir with a spatula until there is no dry flour in the bowl. Do not over mix.
Step 8
Line a muffin pan with 12 muffin liners (paper or silicone). Scoop and evenly divide ⅓ of the batter to 6 of the muffin cups* (as shown in pictures above). Add 4 to 5 blueberries to each cup, gently press the blueberries into the batter.
Step 9
Scoop and evenly divide another ⅓ of the batter to the 6 muffin cups. Add 4 to 5 blueberries to each cup, gently press the blueberries into the batter.
Step 10
Scoop and evenly divide the rest of the ⅓ of the batter to the 6 muffin cups. Make sure you use up all the batter. Decorate 3 to 4 blueberries on the top surface of the batter.
Step 11
Sprinkle the crumb topping over the surface of the batter.
Step 12
Use a brush to sweep the crumb topping scattered on the muffin pan into the empty muffin liners. Remove the empty muffin liners.
Step 13
Place the muffin pan on the upper third rack of the oven. Bake at 350° F for 30 minutes.
Step 14
30 minutes later, increase the oven temperature to 400° F, bake for 3 to 5 minutes until the crumb topping turns golden. Observe carefully at this step to prevent burning.
Storage
Step 15
Keep cooled blueberry muffins in an airtight container. They can be stored at room temperature for up to 4 days, and in the freezer for up to 3 months.
Step 16
To reheat a frozen blueberry muffin, microwave an unwrapped muffin on HIGH for 30 to 45 seconds. No need to thaw.
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