Big Blueberry Buttermilk Crumble Muffins

Big Blueberry Muffins with Crumble Topping




Yield 6 muffins

The one blueberry muffin recipe you need — big and tender lemon-scented buttermilk cakes loaded with blueberries and topped with brown sugar and oat crumble. 



Crumble Topping:



  1. Preheat oven to 400 degrees with the rack positioned in the center. Oil a 6-cup muffin tin and line with muffin liners or tulip-shaped parchment liners.
  2. Mix the ingredients for the streusel in a bowl until it forms large, moist crumbs. Set aside.
  3. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and lemon zest. Make a well in the center and stir in the egg, oil, butter and buttermilk. Stir just until the flour is incorporated, then fold in 1 cup of the blueberries.
  4. Spoon the batter into the muffin cups 3/4 full. Top with the remaining blueberries and the crumble topping.
  5. Bake 25 - 30 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center of the muffins comes out with a few moist crumbs.


  • You can use fresh or frozen blueberries (no need to thaw).
  • Instead of 6 jumbo-size muffins, this recipe will also make a dozen standard muffins (check the baking time at about 20 minutes).

Courses sweets

Cuisine baking

Recipe by Familystyle Food at