There’s something about the aroma of freshly baked blueberry muffins that feels like home and quiet mornings. The scent of butter, the golden crunchy top and the blueberries melting into the batter turn these muffins into a little comfort perfect to start the day.
These blueberry muffins with crumble are tall, soft and packed with fruit. The batter comes together in just a few minutes with simple ingredients; they are made without butter thanks to Greek yogurt for extra tenderness, while the crumble topping adds a buttery crunchy note that recalls coffee shop muffins (like Starbucks), but with the freshness of homemade baking.
Perfect for breakfast, to enjoy with coffee, or to take with you as a sweet break during the day.
If you like blueberry desserts, also check these recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, Mother's Day
Ingredients
- 2 eggs
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2/3 cup Greek yogurt
- 1/2 cup neutral (vegetable) oil
- 7/8 cup blueberries (fresh or frozen)
- 2 1/2 tsp baking powder
- 1 tsp vanilla extract
- lemon zest
- 1/2 cup all-purpose flour
- 3 1/2 tbsp butter
- 1/4 cup brown sugar
Tools to make Blueberry Muffins with Crunchy Crumble
- Bowl
- Whisk
- Spatula
- 12 Muffin pans
- 12 Cupcake liners
- Oven
How to prepare Blueberry Muffins with Crunchy Crumble
In a bowl, whisk the eggs with the Greek yogurt, vanilla and the oil.
In another bowl, mix the flour, baking powder, sugar and grated lemon zest.
Combine the dry ingredients with the wet ones, folding with a spatula until you have a homogeneous batter. Do not overmix the batter.
Gently fold in the blueberries.
In a bowl, combine the softened butter, flour and brown sugar.
Work with your fingertips until you obtain a sandy mixture.
Preheat the oven to 356°F.
Divide the batter into the liners, filling them to about 3/4 full.
Top each muffin with a generous handful of crumble.
Bake for 18–22 minutes, until the muffins are golden and a skewer inserted into the center comes out clean.
Cool on a rack before serving.
Storage
Blueberry muffins stay soft for 2–3 days under a glass dome or in an airtight container.
They can be frozen for up to 2 months.
Tips
If you use frozen blueberries, add them directly to the batter without thawing.
Do not overmix the batter: minimal mixing helps achieve taller, softer muffins.
The crumble can be prepared in advance and stored in the refrigerator.
Variations
You can add lemon zest to the batter, substitute part of the blueberries with raspberries, or add dark or white chocolate chips.
FAQ (Questions & Answers)
Can I use frozen blueberries?
Yes, they work fine. Add them directly to the batter without thawing.
How do I get tall muffins?
Fill the liners well (about 3/4 full) and avoid overmixing the batter.
Can I substitute Greek yogurt?
Yes, you can use whole plain yogurt or vanilla yogurt.
