Description
Soft, golden Quick Blueberry Muffins with Crumble Topping packed with juicy berries and a crisp cinnamon streusel. A comforting breakfast made in under an hour.
Ingredients
For crumble topping:
1/2 teaspoon cinnamon
1/2 cup granulated sugar
1/4 cup melted butter (slightly cooled)
1/2 cup all-purpose flour
For muffins:
2/3 cup buttermilk
1/4 teaspoon salt
2 teaspoons baking powder
1 large egg
1.5 cups all-purpose flour
Zest of 2 key limes (or lemon/orange)
1/3 cup melted unsalted butter, cooled
3/4 cup sugar
2 cups blueberries (fresh or frozen)
Instructions
1. Preheat oven to 375°F and line muffin tin with paper liners.
2. Make crumble: Mix flour, sugar, cinnamon, and melted butter until crumbly. Chill.
3. Whisk flour, sugar, baking powder, salt, and zest in a bowl.
4. In another bowl, whisk butter, buttermilk, and egg.
5. Combine wet and dry ingredients, stirring just until blended.
6. Gently fold in blueberries.
7. Fill muffin cups with batter, top with crumble.
8. Bake 28–30 minutes until golden and a toothpick comes out clean.
9. Cool slightly before serving.
Notes
Do not thaw frozen blueberries to prevent color bleeding.
Lightly coat berries in flour to keep them from sinking.
Avoid overmixing the batter to maintain soft texture.
Citrus zest adds brightness—lemon or orange works too.
Store at room temperature for 2 days, refrigerate up to a week, or freeze for 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 20g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg