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Cinnamon Crumble Top Blueberry Muffins
These Cinnamon Crumble Top Blueberry Muffins need to become a Sunday morning staple at our house (and yours!). They are light and fluffy, with bright bursts of blueberry, and lots of buttery and cinnamony crumbles.
My main tips for making blueberry muffins:
- Use wild blueberries. They are much smaller than normal blueberries with a lot less moisture inside. (They are easiest to find frozen – at most grocery stores). Don’t thaw before mixing in or they’ll be a blue liquid mess!
- Coat the blueberries in flour before putting into the batter. If you don’t all the blueberries can sink to the bottom.
- Use a cookie scoop / kitchen scoop to scoop the batter into the muffin tin. This will keep them all an even size and also be a lot cleaner than a normal spoon (so you don’t get a lot of drips that burn all over the pan). I love this large cookie scoop for muffins!
- Let them cool for about 15 minutes after you bake. You’ll still be able to eat them warm, but if you eat them too hot the berries are almost too hot to taste. Let them cool up a little bit so it tastes better, and so you don’t burn yourself.
- Make the crumb topping first! Then when you are done making the muffin batter you can bake it right away – if you let the blueberries sit in the batter too long they can turn the entire muffin blue/purple. If you make the crumble beforehand, as soon as the blueberries are mixed into the batter, you can get them in the muffin tins, top with crumble, and bake right away!
Cinnamon Crumble Top Blueberry Muffins
- 2 cups flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter, unsalted (melted) (1 stick)
- 1 cup white sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- ½ cup milk
- ¼ cup flour
- 2 cups wild blueberries (can use fresh or frozen)
Cinnamon Crumb Topping
- ⅓ cup brown sugar
- ⅓ cup white sugar
- 1 cup flour
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 6 tablespoons butter, unsalted (melted)
Preheat oven to 350°F. Line muffin tins with paper liners or spray with cooking spray. Set aside.
Start by making the crumble topping. Then it will be ready to top as soon as you fold in the blueberries, so they don't turn the batter too blue/purple.
With a fork, mix together sugars, flour, cinnamon, and salt.
Pour melted butter into dry mixture and use fork to mix together, allowing clumps to form. The larger the clumps, the larger the crumbs on top of the muffins will be. Set aside once mixed.
Mix dry ingredients together and set aside.
In a large bowl combine sugar, butter, eggs, and vanilla. Mix well.
Once incorporated, mix in sour cream/or yogurt and milk.
Then slowly add dry mixture to wet, mixing well. Use a whisk if needed to get out any clumps.
In a separate bowl, mix blueberries with ¼ cup of flour. Just sprinkle the flour lightly over the blueberries, and turn gently with a spoon, so you don't crush the blueberries. Mixing the flour with the blueberries will keep them from all sinking to the bottom of your muffins.
Once all blueberries are coated, carefully fold blueberries into muffin mixture.
Once mixed, use a large kitchen scoop or spoon to spoon batter into prepared muffin tins. Fill about ¾ full.
Sprinkle 1-2 tablespoons of crumb topping over each muffin. Bake in preheated oven for 20-25 minutes until tops spring back and/or until a toothpick inserted comes out clean.
Let muffins rest in tin for 10-15 minutes after you remove them from the oven. The berries will be very hot and this will give the muffins time to rest.
Once slightly cooled, remove from tin and enjoy!
I hope you love these Cinnamon Crumble Top Blueberry Muffins as much as we do! Our whole family eats them up. Click here to see my other sweet breads and be sure to tag me @plumstreetcollective if you make these 😉