Blueberry Crumble Muffins

Muffins are one of my favourite kinds of baked goods and I have tasted many. From cafes to bakeries, there are may different kinds of variations of the classic muffin. From those experiences, the best muffins I’ve felt were those that had a crumbly topping to them, with fluffy and moist crumbs, and so I’ve replicated that with this recipe. Voila! A muffin that includes my favourite aspects of muffins while being a tasty treat for breakfast or an afternoon snack!


  • 240g all purpose flour
  • 6g baking powder
  • 2g baking soda
  • 125g melted salted butter
  • 75g brown sugar
  • 90g white caster sugar
  • 135g beaten eggs
  • 1 tsp vanilla
  • 120g milk
  • 60g sour cream
  • 200g fresh blue berries

Crumb topping

  • 80g all purpose flour
  • 50g brown sugar
  • 50g melted salted butter

Method (crumb topping)

  • Sift the flour and sugar together and whisk the two ingredients
  • drizzle the melted butter . Use a fork to toss the ingredients until it turns crumbly.
  • Set aside

Method (muffins)

  • Preheat the oven at 220 degree celsius
  • Sift all the dry ingredients except the blueberries together and whisk the mixture.
  • Add all the wet ingredients together and whisk till well combined
  • Add the wet ingredients into the dry ingredients . Mix until combined . Do not overmix. Fold in the blueberries, leaving about 50g blueberries as topping.
  • Scoop some batter into your muffin liners, about 75-80 percent full. add in 2-3 blueberries on top , then gently push it down a little bit. Sprinkle some of the prepared crumbs on top.
  • Do the same for the rest of the muffins
  • Bake for 5 minutes
  • Reduce the heat to 190 degree celsius, bake for 17-18 minutes or until the inserted skewer comes out clean.

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