Blueberry Crumb Muffins

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Preparation info

  • Makes


    Standard muffins
    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

There’s nothing better than a blueberry muffin, and I’ve tasted hundreds of different versions in my search for the perfect one. My ideal is a sweet muffin, but one that’s not overly sweet, and it must be packed with blueberries. The crumb topping adds a note of richness and a perfect contrast in texture to these moist, tender muffins.


Crumb Topping

  • 1 cup all-purpose flour (spoon flour into a dry-measure cup and level off)
  • ½ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • 6 tablespoons (¾ stick) unsalted butter
  • cup light brown sugar

Muffin Batter

  • cups all-purpose flour (spoon flour into a dry-measure cup and level off)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • 8 tablespoons (1 stick) unsalted butter, softened
  • ¾ cup sugar
  • ½ cup light brown sugar
  • 2 large eggs
  • ½ cup milk
  • 1 pint blueberries, rinsed, drained, and picked over, see Note
  • One 12-cavity muffin pan with paper liners


  1. Set a rack in the middle level of the oven and preheat to 375°F (190°C).
  2. For the crumb topping, combine the Hour, baking powder, and cinnamon in a medium mixing bowl and stir well to mix. Melt the butter in a small pan. Remove from the heat, then add the brown sugar to the pan of melted butter and use a small heatproof rubber spatula to stir them together. Scrape the butter and sugar mixture into the flour mixture, stirring it in until the Hour is evenly moistened. Set aside while preparing the muffin batter.
  3. Combine the flour, baking powder, salt, and nutmeg in a mixing bowl and stir well to mix.
  4. Combine the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for about 1 minute, or until well mixed and a little lightened in color. Beat in the eggs one at a time, beating smooth after each.
  5. Decrease the mixer speed to low and beat in ½ the flour mixture. Stop the mixer and use a large rubber spatula to scrape down the bowl and beater.
  6. On low speed, beat in the milk. After the batter has absorbed the milk, beat in the remaining flour mixture. Stop and scrape down the bowl and beater again.
  7. Add the blueberries to the bowl and beat them into the batter on the lowest speed for no more than 2 to 3 seconds, to crush some of the berries slightly.
  8. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the batter.
  9. Divide the batter equally among the cavities in the muffin pan. Break the crumb topping into small crumbs with your fingertips and scatter over the top of each muffin. Bake the muffins until they are well risen, feel firm to the touch, and the topping is golden, about 30 minutes. Cool the muffins in the pan on a rack.


These are perfect for breakfast or brunch, but really they’re good any time of the day or night.


Keep the muffins loosely covered with plastic wrap on the day they are baked. Wrap tightly and freeze for longer storage. If frozen, defrost at room temperature and reheat at 350°F (180°C) for 5 minutes, then cool before serving.


Of course you may omit the crumb topping if you wish. If you do, sprinkle the tops of the muffins with a mixture of 2tablespoons sugar and ¼teaspoon ground cinnamon before baking.

Whole Wheat Raisin Muffins: For the muffin batter, substitute whole wheat flour for 1cup of the flour, ground cinnamon for the nutmeg, cups dark brown sugar for the sugar and light brown sugar, and 2 cups dark raisins for the blueberries. Omit the crumb topping and leave the tops of the muffins plain.

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