A fresh, warm blueberry muffin is special, although I think we can all agree that if it has a bakery top with extra crunchy, crumbly brown-sugar oatmeal topping, you have entered into muffin heaven. If that is your idea of an ideal breakfast treat, look no further than this recipe for Blueberry Muffins with Supreme Crumble Topping.

Blueberry Muffins with Supreme Crumble Topping|The Holy Mess

Last week we visited a farm here in Western New York to pick fresh blueberries, and I searchedfor a special recipe to showcase the blueberries from our harvest.

This recipe is THE ONE. I love a muffin with a soft, puffy top with those crunchy edges from baking on the pan, and with crispy, crunchy brown sugar crumbles.

Blueberry Picking in Western New York|The Holy Mess

While this recipe showcases fresh blueberries (you can also use frozen if needed), it has a heavy dose of sugar, so this is a once-in-awhile treat.

Muffin Laughs

You might remember this Seinfeld episode where Elaine helps open a Muffin Top shop, and they can’t find anyone to take the muffin stumps. I had a good laugh when I re-watched this clip!

Blueberry Muffins with Supreme Crumble Topping

Here’s a step by step guide to making this tasty treat recipe.

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Blueberry Muffins with Supreme Crumble Topping

These muffins have a crunchy, crumbly topping that is amazing. They are especially good with fresh blueberries, but work with frozen, too.

Prep Time30

Cook Time25

Total Time55

Course: Breakfast

Cuisine: breakfast bread

Servings:

Calories: 377kcal

Author: Sara Borgstede

Ingredients

For crumb topping:
5 Tbsp butter melted
1/2 cup sugar
1/2 cup flour
1/2 cup oatmeal
1/4 tsp salt
For Muffins:
2 C All Purpose Flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter softened
1 cup sugar
2 large eggs
1/2 cup skim or almond milk
1 T lemon juice
1 tsp vanilla
2 cups fresh or frozen blueberries
For optional Lemon Glaze:
3 Tbsp lemon juice
1 C powdered sugar

Instructions

Preheat oven to 350 degrees F.
Line a 12 cup muffin tin with paper liners.
Make the crumb topping by combining the melted butter, sugar, flour, oatmeal, and salt. Cut together with a pastry cutter or two fork until small chunks and crumbles form. Set aside.
Combine flour, baking powder, and salt in medium size bowl. Set aside.
Place blueberries in a small bowl and set aside. If using frozen berries, return to freezer so they don’t get too juicy.
Using an electric mixer, beat softened butter for 1 minute until fluffy. Add sugar and beat for 3 minutes.
Add eggs one at a time and beat until just combined.
Add milk, lemon juice, and vanilla and mix on low until combined.
Add flour and stir by hand until just combined. DO NOT OVERMIX. Overmixing muffins results in tough, dry muffins.
Very gently stir in blueberries until just combined. Be gentle or berries will burst.
Divide mixture evenly into the 12 prepared muffin papers. Sprinkle with the crumble topping. There is a LOT of crumble topping so you will probably need to press it down onto the muffins and it will overflow a bit — don’t worry, this is worth the effort!
Bake at 350 for 22-25 minutes until light golden and a toothpick inserted in a center muffin comes out clean.
To make glaze, combine sugar and lemon juice.
Allow muffins to cool on a wire rack and if desired, drizzle with lemon glaze. (They are good both with glaze and plain.)