Blueberry Crumble Muffins

Blueberry Crumble Muffins

Blueberry crumble muffins are the traditional American breakfast that often sees on the cafe menu, and they are also a healthy snack dessert in the afternoon. This recipe will share with you the tasty blueberry crumble muffins that are effortless to make at home. These homemade muffins are super soft and moist with juicy blueberries, and the crispy crust is no joke. Blueberry crumble muffins are the best when they are freshly baked from the oven due to the incredible texture and the sweet and sour taste. If you also love muffins, don’t wait to make them since they only take 15 minutes for preparing.

How to make blueberry muffins crumble?

  • You only need several simple ingredients to make the delicious muffins, but mostly you need to prepare the crumble topping, which is made from butter, almond flour, all-purpose flour, and sugar.
  • The butter should be soft at room temperature. And combine all the ingredients in a large mixing bowl.
  • Roughly mix the flour mixture and keep them in the refrigerator while making the blueberry muffins.
  • Sprinkle the crumble topping over the batter before transfer to the oven.
  • The crumble topping becomes crispy and crunchy after baking.

Fresh blueberries or frozen blueberries?

  • You can add either fresh blueberries or frozen ones; however, I prefer to use the fresh fruits add to my muffins since it’s healthier.
  • Wash the fresh blueberries, and dry them up before add to the muffin batter.
  • If you use the frozen blueberries, add them to the muffin batter directly from the freezer.

DifficultyBeginner
Prep Time15 minsCook Time25 minsTotal Time40 mins

Crumble topping
 28 g Unsalted Butter (Room Temperature)
 28 g Sugar
 28 g Almond Flour
 28 g All-purpose Flour
Blueberry Muffins
 125 g Unsalted Butter (Melted)
 185 g Heavy Whipping Cream
 2 Whole Eggs
 300 g All-purpose Flour
 100 g Sugar
 10 g Baking Powder
 1 tsp Vanilla Paste
 185 g Fresh Blueberries

Crumble Topping
1

In a small mixing bowl, roughly mix room temperature butter, almond flour, all-purpose flour all together with your hand. Please leave it in the fridge with the plastic film covered.

Blueberry Crumble Muffins

Blueberry Muffins
2

Add butter and heavy whipping cream in a bowl, and heat it over the boiling water until the butter melted. Let it cool down completely, then add the beaten eggs into it.

3

Sift the all-purpose flour, sugar, and baking powder into the egg mixture, and mix well with the hand whisk. Add the vanilla paste and fresh blueberries into the same bowl, and mix well.

4

Transfer the batter to the muffin baking pan, and add the crumble topping to each of them.

Blueberry Crumble Muffins

5

Preheat oven to 400F, and bake for 25 minutes until the muffins turning to a golden brown.

Ingredients

Crumble topping
 28 g Unsalted Butter (Room Temperature)
 28 g Sugar
 28 g Almond Flour
 28 g All-purpose Flour
Blueberry Muffins
 125 g Unsalted Butter (Melted)
 185 g Heavy Whipping Cream
 2 Whole Eggs
 300 g All-purpose Flour
 100 g Sugar
 10 g Baking Powder
 1 tsp Vanilla Paste
 185 g Fresh Blueberries

Directions

Crumble Topping
1

In a small mixing bowl, roughly mix room temperature butter, almond flour, all-purpose flour all together with your hand. Please leave it in the fridge with the plastic film covered.

Blueberry Crumble Muffins

Blueberry Muffins
2

Add butter and heavy whipping cream in a bowl, and heat it over the boiling water until the butter melted. Let it cool down completely, then add the beaten eggs into it.

3

Sift the all-purpose flour, sugar, and baking powder into the egg mixture, and mix well with the hand whisk. Add the vanilla paste and fresh blueberries into the same bowl, and mix well.

4

Transfer the batter to the muffin baking pan, and add the crumble topping to each of them.

Blueberry Crumble Muffins

5

Preheat oven to 400F, and bake for 25 minutes until the muffins turning to a golden brown.

Blueberry Crumble Muffins