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Blueberry Muffins with Cinnamon Crumble

Scott Phillips

Yield: Yields 12 regular-size or 6 large muffins.



For the cinnamon crumble:

  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • Scant 1/2 tsp. ground cinnamon
  • 2 ounces (1/4 cup) cold unsalted butter, cut into small pieces

For the muffins:

  • Butter and flour for the muffin tins, or paper muffin liners
  • 6-3/4 oz. (1-1/2 cups) all-purpose flour
  • 2 oz. (1/2 cup) cake flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. grated or ground nutmeg
  • 4 oz. (1/2 cup) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1-1/2 tsp. pure vanilla extract
  • 1 cup buttermilk
  • 1 cup fresh blueberries, picked over, or frozen blueberries

Nutritional Information

  • Nutritional Sample Size per regular-sized muffin
  • Calories (kcal) : 310
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 70
  • Sodium (mg): 260
  • Carbohydrates (g): 44
  • Fiber (g): 1
  • Protein (g): 5


  • Set an oven rack to the middle of the oven. Heat the oven to 350°F.
  • Make the crumble: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and work it in with your fingertips until you have a uniform, moist crumble. Cover with plastic wrap.
  • Make the muffins: Butter and flour 12 regular (1/2-cup) or 6 large (1-cup) muffin tins or line them with paper liners. In a small bowl, sift together both flours, the baking soda, baking powder, salt, cinnamon, and nutmeg. Using a hand mixer or stand mixer fitted with the paddle, cream the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl and beat in the vanilla. On low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Gently fold in the berries by hand. Spoon the batter into the muffin cups to almost full.
  • Scatter a generous amount of the crumble over the batter in each muffin cup (there may be some leftover).
  • Bake until the tops are golden and spring back when touched lightly and a wooden skewer inserted in the center comes out clean, 20 to 25 minutes for regular muffins, 30 to 35 minutes for large. Cool in the pan for 5 minutes and then turn out onto a rack. Serve warm (slathered with butter if you like) or at room temperature.


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Reviews (9 reviews)

  • Leah | 04/18/2020

    Great recipe. I made it exactly as directed, with the crumble, and it turned out perfectly. I used paper cups and frozen blueberries and they looked and tasted fantastic.

  • UserName86 | 12/06/2013

    This is my go to recipe for blueberry muffins. If using frozen berries, take about two tablespoons of flour and coat the berries before mixing into the batter. This keeps the batter from turning blue. I have made this recipe many times and only had one failure-but I think it was because I did not follow the instructions with the order of adding ingredients. Good recipe, consistent results if you follow the recipe.

  • Jason123 | 05/31/2013

    These are very delicious. I didn't bother with the crumble and used 3/4 of a cup of sugar. Hint - use paper muffin cups as the blueberries can be a bit runny.

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