Coming fresh out of the oven from Natasha Kravchuk‘s cookbook are these delicious blueberry muffins with crumb topping. This recipe from the popular food blogger and cookbook authour is sure to be a crowd-pleaser. The muffin is lightly sweet, and when baked together, it enhances the sweetness of the blueberries. Of course, we can’t forget about the homemade crumble on top, which is perfectly spiced with cinnamon. When each element is combined, it makes for a truly delicious bite.

There is a sentimental memory behind this recipe for Kravchuk. In Natasha’s Kitchen, she writes, “When I was little and living in Seattle, my parents took us blueberry picking at an abandoned fruit orchard in town. We collected two big buckets full and feasted on berries for days. Mom made jam and blueberry-stuffed pierogi and piroshki.

As delicious as the fruit was when freshly picked, something magical happened when it was cooked, turning deeply sweet and jammy. I wanted to capture that same magic in a muffin, which will also fill your kitchen with the aroma of a fancy bakery.” These blueberry muffins with crumb topping are sure to be a hit at your next gathering.

Blueberry Crumb Muffins

Natasha Kravchuk

This recipe transforms your blueberries into a deeply sweet jam, complemented by a cinnamon-spiced crumb topping for a thoroughly crowd-pleasing muffin.

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Ingredients

For the Crumb Topping

½ cup all-purpose flour
¼ cup sugar
¼ tsp fine sea salt
¼ tsp ground cinnamon
¼ cup unsalted butter softened at room temperature

For the Batter

2 cups all-purpose flour
2 tsp aluminum-free baking powder
½ tsp fine sea salt
¼ tsp ground cinnamon
1 cup sugar
½ cup unsalted butter room temperature
2 large eggs
1 tsp pure vanilla extract
½ cup whole milk at room temperature
2 cups blueberries rinsed and dried

Instructions

Preheat the oven to 400°F. Line a standard 12-cup muffin tin with liners and set aside.

Make the crumb topping

In a small bowl, whisk together the flour, sugar, salt, and cinnamon.
Add the butter and use your fingertips to rub the mixture together until pea-size crumbs form and the mixture is no longer sandy. Set aside while you make the batter.

Make the batter

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, beat together the sugar and butter on high speed for 2 minutes, until lightened. Add the eggs one at a time, beating to incorporate between each addition. Beat in the vanilla extract.
Add half of the dry ingredients to the butter mixture and beat on medium speed until blended. Add ¼ cup of the milk and mix until blended. Repeat with the remaining dry ingredients, followed by the remaining ¼ cup of milk. Beat until well blended; the batter will be thick.
Use a spatula to gently fold the blueberries into the batter until just combined. Divide the batter evenly between the lined muffin cups. It will seem like too much batter, but it works.
Top each muffin with about 1 tablespoon of the crumb topping, keeping it toward the center of the muffins since the muffins spread and grow (and so will the crumbs).
Bake for about 25 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the muffin tin for 10 minutes, then transfer to a wire rack and enjoy.

Keyword blueberry, Breakfast, Muffins

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Blueberry Crumb Muffins