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Blueberry Crumble Muffins

Breakfast is one of my favorite meals of the day! Obviously, it’s the most important meal of the day, but my love goes beyond that. Is it socially acceptable to have a cheeseburger for breakfast? To my dismay, no, it’s not. However, can you have pancakes for dinner?! Absolutely! What about some nice scrambled eggs on top of a bagel? Definitely! Breakfast food pretty much extends to all hours of the day!

As much I love breakfast, during the week, it’s hard to get that sit down breakfast! That’s why I love making these delicious muffins! Not only are they super yummy, packed with blueberries, but I can easily heat them up with a little pad of butter and eat them while I’m getting ready in the morning! I love starting my morning off with a blueberry crumble muffin!

Blueberry. Crumble. Muffin. I feel like that’s pretty much all I have to say about that!

I love crumble topping. Like, crumble topping deserves to be on everything and anything. It holds such a special place in my heart. First of all, it’s made with mostly pantry staples, which means having a sweet, delicious crumble is literally always available to you! Second of all, it’s full of buttery sweet deliciousness that goes perfect with anything! Add it to a pie, ice cream, muffins, a galette, a plain ole’ spoon! It’s perfect!

Now, don’t doubt these muffins, crumble topping, or no crumble topping, they are so sweet! I love how the blueberries are like little gems hiding inside the muffin! I don’t even mind if I get a tart blueberry, because I know the sweetness of the muffin is going to pair perfectly with every blueberry inside!

How could you not be excited waking up when you know these sweet little beauties are waiting for you? It’s like your alarm clock just turned into the dinner bell or the breakfast bell in this case!


1/2 cup softened butter

1 1/4 cups of sugar

2 eggs

1 teaspoon of vanilla

2 cups of flour, plus one and a half tablespoons set aside

1/4 teaspoon of salt

2 teaspoons of baking powder

1/2 cup of milk

2 cups of clean, fresh blueberries

Crumble topping:

1 cup of flour

1 stick of butter, melted

1 teaspoon of cinnamon

1/2 cup of sugar

1/3 cup of brown sugar

Preheat oven to 400 degrees. Start by combining your dry ingredients (flour, salt, baking powder) in a bowl and set aside. Then, cream together the softened butter and the sugar in the bowl of a stand mixer. Add in the eggs, one at a time, waiting for each egg to get fully combined before adding the other. Add in vanilla. Begin to add in the dry ingredients, alternating with the half cup of milk, into the butter mixture. Mix until almost combined. Add the tablespoon and a half of flour into a bowl of blueberries and mix together. Add the blueberries into the batter, mixing by hand. Scoop into pre-lined cupcake molds.

For the crumble, melt the butter in the microwave in thirty-second intervals. Once fully melted, add in the flour, sugars, and cinnamon. Stir to combine.

Top each muffin with a healthy topping of the crumble. Put the muffins into the oven and decrease the heat to 375. Bake for about 18-25 minutes, or until a toothpick comes out clean! The crumble should be golden brown and the muffins should be puffed and beautiful!

I love to see the little blueberries popping through the batter!
Be sure to add a very generous helping of crumble…
Look how juicy that blueberry looks! I love how they pop in the batter!

Let cool slightly and top with a little bit of butter and sit back to relax! Your morning routine can start just as soon as you’re finished with this muffin, or maybe after the second one…

-Holly Michelle

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