Fluffy, cake-like muffins with a sugar streusel topping. These Blueberry Crumble Muffins with fresh blueberries are easy to mix up and perfect for breakfast or brunch.
My kids always say they don’t like blueberries. It never fails though when I get the cravings for and make homemade blueberry muffins that somehow they disappear much faster than I could ever eat them. If these blueberry muffins are a hit with kids who don’t even like blueberries, then you can imagine how much they go over with blueberry lovers like me!
I like to make blueberry muffins with fresh blueberries. Make sure you wash and dry the berries well before adding them to the batter.
If you choose to use frozen berries, add them to the batter frozen. There’s no need to thaw the berries first!
If you’ve followed our site for any length of time, you’ll remember that whenever we talk about quick breads or muffins, I always stress not to overmix the batter. Why is this? Over mixing the batter can cause tough, rubbery muffins. This is because you ruin any air bubbles and those air bubbles are what give you fluffy muffins! Over mixing also develops gluten strands which can make for a chewier muffin. Chewy can be good in certain yeast breads or cookies, but no one wants a chewy muffin.
Mix together the wet ingredients, then the dry ingredients separately. Then fold the dry into the wet and mix just until combined. If you’re folding in fruit, do so very carefully.
The crumble topping on these muffins is the same crumble that is on our strawberry shortcake that I love so very much. I added it to our blueberry bread that we shared a few weeks ago…and I couldn’t resist adding it to these muffins also.
There are just 3 ingredients in the crumble: ½ cup of sugar and ½ cup of flour, then 3 tablespoons of softened butter. Mix these together just until combined. It’s OK if there is a little flour not mixed in.