Blueberry Muffins

5 from 1 vote

These homemade blueberry muffins are soft, moist, and filled with juicy blueberries, then topped with a buttery crumb topping. They're easy to make with fresh or frozen blueberries and freeze beautifully for a make-ahead breakfast or snack.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast

Cuisine: American

Keyword: Blueberry Cream Cheese Muffins with Crumb Topping, blueberry muffins, blueberry muffins with crumb topping

Servings: muffins

Calories: 241kcal

Author: Lois

Equipment

Ingredients

Blueberry Muffins:

2 cups all-purpose flour
¾ cups granulated sugar
4 ounces cream cheese, softened
1 ½ teaspoons baking powder
½ teaspoon salt
2 eggs, room temperature
2 teaspoons vanilla extract
½ cup vegetable oil
¾ cups milk
2 cups blueberries tossed with 1 tablespoon flour

For the Buttery Crumb Topping:

½ cup all-purpose flour
½ cup light brown sugar
1 teaspoon lemon extract
¼ cup salted butter, cold, cut into small cubes

Instructions

Preheat the oven to 350°F. Line a muffin pan with paper liners and lightly spray the liners with nonstick cooking spray to help prevent sticking.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the cream cheese, sugar, and eggs with a hand mixer until smooth. Add the vegetable oil and vanilla extract, then mix until combined.
Gradually add the flour mixture and milk to the wet ingredients, mixing just until combined. Do not overmix.
Toss the blueberries with 1 tablespoon of the measured flour, then gently fold them into the batter.
In a small bowl, combine the crumb topping ingredients using a fork or pastry blender until coarse crumbs form.
Using a cookie scoop, fill each muffin cup about halfway with batter.
Sprinkle the crumb topping evenly over each muffin.
Bake for 20 to 25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. For the most accurate results, the center of the muffins should register 200°F to 205°F on an instant-read thermometer.
Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Tips

Toss the blueberries with a tablespoon of flour before folding them into the batter to help prevent them from sinking.
Mix the batter just until the ingredients are combined to keep the muffins soft and tender.
Use cold butter when making the crumb topping so it bakes into crisp, buttery crumbs.

Storage & Make Ahead

Store the cooled muffins in an airtight container in the refrigerator for up to 5 days because they contain cream cheese.
Freeze the baked muffins in a freezer-safe container for up to 3 months and thaw overnight in the refrigerator or at room temperature before serving.
Warm for a few seconds in the microwave if desired.

Nutrition