There’s something about the blend of vibrant blueberries and the warm, comforting texture of a muffin that feels like a gentle hug for your soul. As someone who crafts words with as much care as a baker measures flour, I want to introduce you to what might just be your next baking obsession—Blueberry Crumble Muffins.
Here at Food And Meal, amidst the flurry of pans and the chorus of timers, there’s always one recipe that causes everyone at the office to pause and anticipate the moment it comes out of the oven. This unassuming yet extraordinary treat has a way of transforming a regular morning into the highlight of our day.
The story behind my personal urge to create this dish is rather simple yet deeply rooted in emotion. It was the remembrance of weekend mornings—the air filled with lightness and the sweet aroma of baked goods prepared by loving hands—that pulled me toward the kitchen. In those moments, nothing seemed more comforting than the combination of tender, fruity muffins and the crumbly sweetness that crowns them. And with each Blueberry Crumble Muffin I make, I’m taken back to those cherished memories, making each batch a small tribute to that feeling of home.
At GOBBLE, while working with my exceptional team at Food And Meal, my aim is to recreate that warmth and share it with our readers. It’s for the mother looking to sneak some fruit into her child’s breakfast, the early riser seeking solace before the start of a hectic day, or the night owl craving a midnight snack that whispers comfort. These muffins are not just made with ingredients; they are filled with moments and emotions we all yearn to savor.
So let’s tie our apron strings and embark on a journey where juicy berries meet a golden crumble, creating not just a delicious pastry but an experience infused with love and nostalgia. Today, I’m excited to share with you the coziness and delight that is a Blueberry Crumble Muffin recipe.
Blueberry Crumble Muffin Recipes
Ottolenghi’s Blueberry Crumble
Ingredients
- 4 1/3 cups all purpose flour
- 5 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1 3/4 cups sugar superfine
- 1/2 cup unsalted butter plus 1 1/2 tbsp, melted
- 1 1/2 cups milk plus 4 tsp
- grated zest of 1 lemon
- 1 Granny Smith apple unpeeled and cut into 3/8 inch dice
- 1 1/3 cups blueberries fresh,plus a few extra for the topping
Crumble recipe
- 1 1/4 cups all purpose flour
- 1 cup sugar
- 2 tbsp ground cinnamon
- 1/2 cup butter cubed (1 stick)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325 F. Line a muffin pan with paper liners.
- Stir together the flour, baking powder, and salt and set aside.
- In a late mixing bowl, lightly whisk together the eggs, sugar and melted butter (make sure it's not too hot).
- Whisk in the milk and lemon zest, then gently fold in the fruits.
- Add the sifted dry ingredients and fold together very gently .Make sure you stir the mix just enough to combine; it should remain lumpy and rough.
- Work the crumble ingredients together with your hands until the dough is crumbly and there are no lumps of butter left.
- Spoon the mixture into muffin liners, filling them to the top. Generously cover with the crumble topping to form small domes over the batter, then dot with a few extra blueberries.
- Bake for 30-35 minutes, until a skewer inserted into the enter of a muffin comes out clean.
- Remove from the pan while they are still warm.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Slow Cooker Blueberry Crumble
In a mixing bowl, combine fresh blueberries, granulated sugar, cornstarch, and lemon juice, ensuring the blueberries are well coated with the sugar mixture. In a separate bowl, prepare the crumble topping by combining old-fashioned oats, all-purpose flour, brown sugar, melted butter, ground cinnamon, and salt, mixing until well incorporated. Grease the inside of your slow cooker to prevent sticking. Transfer the blueberry mixture into the slow cooker, spreading it evenly, and then sprinkle the crumble topping over the blueberries, covering them completely. Place the lid on the slow cooker and cook on LOW for 2.5 to 3 hours. Check for doneness by inserting a toothpick into the topping; it should come out clean when done. Once ready, turn off the slow cooker and let the Blueberry Crumble cool slightly before serving. Enjoy it warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of maple syrup, if desired.
Tips for making Blueberry Crumble Muffin
Cooking Tips
In the art of crafting blueberry crumble muffins, tenderness is key—avoid overmixing to ensure a soft and airy outcome. Treat the batter with the same care as a morning stretch, gently folding until just combined for muffins ready to embrace the oven’s warmth. The beauty of abundant blueberries is enhanced by a simple flour toss, preventing them from sinking and creating a jewel-like distribution in each muffin. The crumble topping, a medley of sugar, cinnamon, and butter, offers a delightful contrast of textures—crunch yielding to a tender, baked muffin beneath. Knowing your oven’s quirks is crucial, watching for the golden edges and performing the toothpick test for a perfectly serenaded blueberry ensemble. Patience in letting the muffins cool allows them to settle, achieving the desired combination of a crumbly top and succulent center. Finally, remember that the joy these muffins bring is amplified when shared—whether over tea with a friend or tucked into a lunchbox as a delightful surprise. Baking, as with memories, is about the shared experience and the hope that these tips infuse your blueberry crumble muffins with scrumptious and soul-warming delight.
Serving Suggestions
In the art of crafting blueberry crumble muffins, tenderness is key—avoid overmixing to ensure a soft and airy outcome. Treat the batter with the same care as a morning stretch, gently folding until just combined for muffins ready to embrace the oven’s warmth. The beauty of abundant blueberries is enhanced by a simple flour toss, preventing them from sinking and creating a jewel-like distribution in each muffin. The crumble topping, a medley of sugar, cinnamon, and butter, offers a delightful contrast of textures—crunch yielding to a tender, baked muffin beneath. Knowing your oven’s quirks is crucial, watching for the golden edges and performing the toothpick test for a perfectly serenaded blueberry ensemble. Patience in letting the muffins cool allows them to settle, achieving the desired combination of a crumbly top and succulent center. Finally, remember that the joy these muffins bring is amplified when shared—whether over tea with a friend or tucked into a lunchbox as a delightful surprise. Baking, as with memories, is about the shared experience and the hope that these tips infuse your blueberry crumble muffins with scrumptious and soul-warming delight.
Frequently Asked Questions about Blueberry Crumble
- Can I use frozen blueberries for this recipe? Yes, you can use frozen blueberries, but fresh blueberries are recommended for the best taste and texture. If using frozen, no need to thaw them before starting.
- Can I make this crumble in advance? Absolutely! You can prepare the crumble in advance, cover it, and store it in the refrigerator for up to 24 hours before baking. Alternatively, you can freeze the assembled but unbaked crumble for up to three months.
- How do I store leftovers? To store leftover Blueberry Crumble, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. Reheat individual servings in the microwave or oven before serving.
- Can I use a different fruit instead of blueberries? Certainly! You can use other fruits like raspberries, blackberries, peaches, or a combination of fruits in place of blueberries.
- Can I make a gluten-free version of this crumble? Yes, you can substitute gluten-free flour for the all-purpose flour in the crumble topping to make it gluten-free.
Conclusion
In the symphony of flavors that is our culinary repertoire at Food and Meal, the Blueberry Crumble Muffin stands out as a harmonious composition that strikes a chord with everyone. Between the tender embrace of blueberries wrapped in soft muffin batter and the crowning glory of a sweet, crumbly topping, this recipe weaves together ingredients and emotions to create moments that stay with you long after the last crumb has been savored.
At Food And Meal , our passion is not just in presenting recipes, but in sharing stories that turn everyday cooking into an artistic expression. This humble muffin is more than a quick breakfast or a snack—it’s a testament to the joys of baking, the simplicity of good ingredients coming together, and the shared experiences that bond us at the table.
Whether you’re someone who finds solace in the quiet stir of a wooden spoon, or you’re looking to bring a smile to someone’s face with a homemade treat, our Blueberry Crumble Muffin recipe is crafted with love and care, hoping to fill your kitchen with warmth, your heart with content, and your tastebuds with absolute delight.
So as you take this recipe and make it your own, remember that each Blueberry Crumble Muffin you bake is more than just a concoction of flour, sugar, and fruit—it’s a piece of our Food And Meal family tradition that we’re ecstatic to pass on to you. Happy baking, and here’s to those small bites that make life truly sweet.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.