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Blueberry Muffins with Crumb Topping

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

Muffins
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 eggs
  • ½ cup melted butter
  • ½ cup milk
  • ½ cup sour cream
  • 2 tsp vanilla extract
  • 1 tbsp lemon zest optional
  • 1½ cups blueberries
Crumb Topping
  • ½ cup all-purpose flour
  • ⅓ cup brown sugar
  • ½ tsp cinnamon
  • ¼ cup cold butter cubed

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the crumb topping and refrigerate.
  3. Whisk together the dry ingredients.
  4. Mix the wet ingredients separately.
  5. Combine the wet and dry ingredients, then gently fold in the blueberries.
  6. Divide the batter among the muffin cups.
  7. Sprinkle generously with the crumb topping.
  8. Bake for 20–25 minutes until golden brown.
  9. Cool slightly before serving.

Nutrition

Calories: 285kcal

Notes

  • Fresh blueberries provide the best flavor, but frozen blueberries work just as well.
  • Keep the crumb topping cold until baking for a crisp, buttery texture.
  • Do not overmix the batter to ensure soft and fluffy muffins.
  • Freeze leftovers for a quick homemade breakfast or snack anytime.

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