Old Fashioned Blueberry Crumb Muffins

Prep time:
Cook time:
Total time:
Serves: 12
My girls love muffins, but as with most things, they never agree on the same kind. That’s where this blueberry muffin comes in handy, inspiring a temporary truce. With just the right ratio of crumb to muffin to blueberries, the only arguments are over who gets to eat the last one. Make Ahead: Once baked, let muffins cool completely. Wrap them individually in plastic film, and store in a tightly sealed ziptop bag. Take muffins out the night before you plan to eat them, and let them thaw in the fridge overnight. Make It Your Own: This is basically my master recipe for muffins, the fruit changing with the seasons. Raspberries, blackberries, and diced peaches are a few of my other favorites. You can also play around with the spice in the crumb topping. Swap out the cinnamon for allspice, cloves, or ground ginger.


  • For the Crumb Topping:
  • ¾ cup (115 grams) whole wheat pastry flour
  • 3 tablespoons (40 grams) granulated sugar
  • 3 tablespoons (40 grams) brown sugar, light or dark is fine
  • ½ teaspoon (2 grams) sea salt
  • As much cinnamon as you like (I err on the side of a generous pinch)
  • 6 tablespoons (84 grams) butter, melted
  • For the muffin batter:
  • 1¾ cups (262 grams) flour
  • ⅓ cup (70 grams) granulated sugar
  • ½ teapsoon (2 grams) sea salt
  • 15 grams baking powder
  • 2 large eggs
  • 4 tablespoons (56 grams) butter, melted
  • 1 teaspoon (5 ml) vanilla extract
  • 1 cup (237 ml) wel-shaken buttermilk
  • 1 cup (127 grams) frozen wild blueberries


  1. Preheat the oven to 400ºF (200ºC). Line a 12-cup muffin tin with paper liners.
  2. To make the crumb topping: add the flour, sugars, salt, and cinnamon to a deep bowl; whisk to combine. Using a fork, stir in the melted butter, making sure there are no dry bits of flour; set aside.
  3. To make the batter: add the flour, sugar, salt, and baking powder to a clean deep bowl. In a small bowl or large measuring cup, combine the buttermilk, egg, and melted butter. Beat with a fork.
  4. Pour the buttermilk mixture over the flour mixture. Stir with a fork until just combined. Using a rubber spatula, fold in the berries.
  5. Evenly spoon into the prepared muffin tin. Evenly sprinkle the crumb topping onto the muffins, pressing it in gently so it sticks.
  6. Bake until a deep golden brown, 25 to 30 minutes. Remove from the oven. Set the tray on a wire rack, and allow muffins to cool at least 10 minutes before serving.