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Close up of a blueberry muffin with crumb topping in a purple muffin liner. More muffins are in the background.

Blueberry Muffins with Crumb Topping

5 from 4 votes
These homemade Blueberry Muffins with Crumb Topping are one of our favorite sweet breakfast options. Each muffin is filled with loads of fresh blueberries enveloped in a sweet batter with a hint of lemon and creamy Greek yogurt and a crumble topping for extra flavor and texture.
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Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Course: Baked Goods, Breakfast
Cuisine: American
Keyword: Easy
Servings: 12 muffins

Equipment

  • Standard muffin tin

Ingredients

Crumble Topping

  • 6 tbsp all-purpose flour
  • 2 tbsp brown sugar
  • 2 tbsp melted butter
  • Pinch of salt

Muffins

  • 1 ½ cups fresh blueberries washed and patted dry
  • 1 tbsp flour for blueberries
  • 1 ¾ cup all-purpose flour spooned and leveled (about 219 grams)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup melted butter cooled
  • ½ cup granulated sugar (or cane sugar)
  • ½ cup brown sugar packed
  • ⅔ cup plain Greek yogurt
  • 2 eggs room temperature
  • 2 tsp vanilla extract
  • 2 tbsp lemon juice

Instructions

  • Preheat the oven to 425°F and line a muffin tray with liners or generously spray/butter the muffin cups.
  • In a small bowl, mix together the crumble ingredients and set aside.
    6 tbsp all-purpose flour, 2 tbsp brown sugar, 2 tbsp melted butter, Pinch of salt
  • Toss the blueberries with 1 tbsp flour.
    1 ½ cups fresh blueberries, 1 tbsp flour for blueberries
  • Mix dry ingredients in a bowl (remaining flour, baking powder, baking soda, salt).
    1 ¾ cup all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt
  • In a separate large bowl, whisk together butter and sugars.
    ½ cup granulated sugar (or cane sugar), ½ cup melted butter, ½ cup brown sugar
  • Add eggs, one at a time, whisking after each.
    2 eggs
  • Whisk in yogurt, then the vanilla and lemon.
    ⅔ cup plain Greek yogurt, 2 tsp vanilla extract, 2 tbsp lemon juice
  • Whisk in dry ingredients until just combined (don’t overmix), then fold in the blueberries.
    1 ½ cups fresh blueberries
  • Using an ice cream scoop or a spoon, scoop batter into each liner, filing to the top, then top each muffin with crumble.
  • Bake at 425°F for 5 minutes (this gives them a nice initial lift so they’ll be tall and fluffy), then reduce oven temp to 350°F while muffins are still in the oven. Bake another 15-18 minutes, or until a toothpick inserted into the center comes out with only a few crumbs.
  • Let the muffins rest for 5-10 minutes, then remove them from tin and let cool before eating.

Notes

This recipe makes 12 large muffins made in a standard muffin tin.