Enjoy these heavenly blueberry muffins, irresistibly soft and topped with a golden, buttery crumble that’s perfectly crisp.

These little delights are the ultimate treat—whether for breakfast or a midday snack—bursting with the sweetness of juicy blueberries and a melt-in-your-mouth texture.

Every bite is a luxurious experience, guaranteed to satisfy your cravings and wrap you in cozy, delicious comfort.

buttery and moist fluffy blueberry muffins and crumble topping

When I first moved to England, my husband often brought home the most irresistibly soft blueberry muffins. They were an absolute indulgence, and I couldn’t resist their charm.

These muffins were nothing short of perfection—crowned with a generous golden top, luxuriously moist, and packed with flavor. With every bite, the plump, juicy blueberries would burst, releasing their natural sweetness and leaving me craving more.

They felt like a masterpiece I could never hope to replicate.

But I tried. Oh, how I tried! Batch after batch, I whisked, baked, and hoped for the best. Yet each attempt ended in disappointment—too dry, too dense, or just plain uninspiring.

I began to think those heavenly muffins were a mystery only the bakery could solve.

Then one day, I stumbled across a muffin cookbook that changed everything.

The recipe’s thick, lumpy batter looked unpromising, and I doubted it would be any different from my past failures. Still, I poured it into the cases and slid the tray into the oven, crossing my fingers.

What emerged was nothing short of magical—light, moist muffins with golden crowns and plump blueberries peeking through.

No spills, no mess, just perfect little treats that rivaled the ones my husband brought home.

Now, I bake these muffins endlessly, sometimes swapping the blueberries for raspberries, strawberries, or even chocolate chips.

Each variation brings new delight, but one thing remains constant—these muffins are pure comfort in every bite.

Ingredients for easy blueberry muffins recipe

For the Crumble (Perfectly Crispy with a Hint of Vanilla):

45 g flour: Creates the sandy, crumbly texture that makes the topping irresistibly light.
1 tbsp brown sugar + 1 tbsp white sugar: A duo of sugars—brown sugar for its deep caramel notes and white sugar for a touch of crisp sweetness.
2 tbsp melted butter: Brings richness and helps bind the crumble for the perfect golden crust.
Vanilla extract: Adds a warm, aromatic depth that elevates the flavor.
A pinch of salt: Enhances the sweetness and balances the overall flavor profile.

For the Muffins (Soft, Fragrant, and Bursting with Flavor):

125 g flour: Forms the light, tender base of the muffin batter.
1 tsp baking powder + 1/2 tsp baking soda: A combination that ensures an airy rise and fluffy texture.
A pinch of salt: Enhances the sweetness and rounds out the flavors.
1 egg: Provides structure, richness, and much-needed moisture for soft muffins.
60 ml buttermilk (or ribot milk): The key to an ultra-moist texture, with a subtle tang that complements the sweetness.
50 g brown sugar: Adds a delicate caramelized sweetness, perfect for a balanced muffin flavor.
1/2 tsp vanilla extract: Infuses the muffins with a lovely, fragrant aroma.
The zest of ½ lemon: A hint of citrus freshness that brightens the flavors and pairs beautifully with the blueberries.
55 g melted butter: Ensures a smooth, moist batter and a rich, buttery taste in every bite.
50 g blueberries: Sweet, juicy bursts of flavor that soften beautifully during baking and make each muffin irresistible.

Step-by-step How to Make Blueberry Muffins with crumble Topping

1. Prepare the Crumble : In a bowl, combine all the crumble ingredients using a fork until the mixture has a sandy, crumbly texture. Avoid overmixing. Set it aside while you prepare the muffin batter.

2. Prep the Molds and Oven

Preheat your oven to 200°C (fan or static).
Line your muffin tin with paper cases to prevent sticking and make removal effortless.

3. Mix the Dry Ingredients

In a large bowl, sift together the flour, baking powder, bicarbonate of soda, and salt.
Sifting helps remove lumps and aerates the flour, ensuring light, fluffy muffins.

4. Prepare the Wet Ingredients

In a separate bowl, lightly whisk the egg until smooth.
Add the brown sugar and mix well until the sugar begins to dissolve.
Stir in the buttermilk, lemon zest, and vanilla extract for added flavor.
Finally, mix in the cooled melted butter until everything is fully combined.

5. Combine Dry and Wet Mixtures

Gradually add the dry ingredients to the wet mixture in three batches, stirring gently each time.
Be careful not to overmix; the batter should remain slightly lumpy for tender, moist muffins.

6. Fold in the Blueberries : Gently fold in 50 g of fresh or frozen blueberries using a spatula. Mix just enough to distribute them evenly without breaking them.

7. Fill the Muffin Tins

Fill each muffin case 3/4 full with batter.
Generously sprinkle the prepared crumble on top for a delightful crunch.

8. Bake in Two Stages

Bake at 200°C for 10 minutes.
Lower the oven temperature to 180°C and bake for an additional 15 minutes.
To check doneness, insert a toothpick into the center of a muffin—it should come out clean or with a few moist crumbs. If needed, bake for another 5 minutes.

9. Cool and Enjoy

Remove the muffins from the oven and let them cool in the tin for 5 minutes.
Transfer them to a wire rack to cool completely before enjoying these golden, crumbly delights!

How to Store Blueberry Muffins

– Cool Completely : Allow the muffins to cool fully on a wire rack before storing. Storing warm muffins can create condensation, making them soggy.

– Short-Term Storage (1–2 Days)

Place the muffins in an airtight container or a resealable plastic bag.
Line the bottom with a paper towel and place another one on top of the muffins. This helps absorb excess moisture and keeps them fresh.
Store at room temperature in a cool, dry place.

– Long-Term Storage (Up to 3 Months)

Freeze the muffins for extended freshness. Wrap each muffin individually in plastic wrap or aluminum foil to prevent freezer burn.
Place the wrapped muffins in a freezer-safe bag or container.
Label with the date so you know how long they’ve been stored.

– Reheating Frozen Muffins

Remove a muffin from the freezer and let it thaw at room temperature for about 30 minutes.
To enjoy them warm, reheat in the microwave for 20–30 seconds or in an oven at 180°C (350°F) for 5–7 minutes.

– Avoid Refrigeration : Refrigerating muffins can cause them to dry out quickly, so it’s best to store them at room temperature or freeze them if you want to keep them longer.

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