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I’ll never love a muffin more than these moist blueberry crumble muffins. Made with Greek yogurt, coffee, and a bunch of fresh blueberries, they’re like giant tasty fruit pillows topped with a crunchy oat crumble. It’s like having a muffin from your local bakery, but better.
This blueberry muffin recipe is super easy! Basically mix together the ingredients, scoop the batter into a muffin tin, top with buttery crumble and extra fresh blueberries. Slide those babies in the oven while you brew a cup of coffee. I store the uneaten ones in an airtight container to save for breakfast all week long. Simply grab a muffin, wrap in a paper towel, heat for about 15 seconds and viola… warm blueberry muffin to go.
Key Ingredients & Test Notes
- Greek Yogurt: For super moist muffins with a slight tanginess to compliment the fresh blueberries, Greek yogurt is your gal. It creates a soft, fluffy crumb and thickens the batter just enough to keep the blueberries suspended.
- Test Note: Swap evenly for sour cream or crème fraiche.
- Fresh Blueberries: Juicy ripe summer blueberries make the best muffins. I like to add a bunch to the batter and then top with a few small ones when I add the crumble.
- Test Note: Cut extra large berries in half fo an easier distribution through the batter.
- Coffee: I add just a little brewed coffee to both the batter and the crumble. It enhances the muffin batter and the cinnamon in the crumble without making either taste like coffee.
How to Make Blueberry Crumble Muffins
- No need for a stand or electric mixer. Whisk together the sugar and wet ingredients in a large bowl until smooth.
- Gently whisk in half of the dry ingredients at a time to form a thick muffin batter.
- Toss the blueberries in a little flour and then add them to the batter.
- Fold the blueberries throughout the batter with a spatula.
- Divide the muffin batter amongst the cavities of a large six-muffin tin. Fill about 3/4 to 4/5 of the way full.
- Sprinkle the crumble mixture across the top of the batter and add a few extra small blueberries too. Gently tap the topping into the batter. Bake until golden and puffy.
Jenn’s Muffin Tips
- Filling Muffin Tins: The best way to prevent sinking fruit in your muffins is to add a little plain batter without berries into the bottom of the tin first. I just scoop around the berries. Then, I add the rest of the berry mixed batter on top.
- Frozen Blueberries: If using frozen berries, first let them come to room temperature laid out onto paper towels. This will help to absorb any icy water before tossing the blueberries in flour and folding them into batter. I do toss frozen berries in a couple teaspoons of flour before adding them to the batter to absorb excess moisture.
- No Paper Liners: Make sure to coat the inside of each cavity and the top of the pan with butter and flour or baking spray, as the muffin tops will be quite large. When removing the muffins from the tray, run an offset spatula underneath each dome. Tilt the pan, then carefully twist and lift each muffin with your finger tips.
- Pro-Tip: If you skip the paper liners, bake three muffins at a time using every other cavity. This prevents the muffin tops from baking together as they puff across the pan.
Leftover Muffins
Room Temp: Place cooled blueberry crumble muffins in a paper towel lined airtight container at room temperature for up to 3 days. The paper towel acts like a sponge and helps absorb any moisture created by the muffins.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Jumbo Blueberry Crumble Muffins
Moist jumbo blueberry muffins made with Greek yogurt, packed with blueberries, and a crunchy oat crumble topping.
Click Here for Help with Ingredients in this Recipe
Equipment
- large mixing bowl
Ingredients
Muffin Batter
- 250 grams (2 cups) all purpose flour, 11-11.7% protein
- 15 grams (1 Tbsp) baking powder
- 1/2 tsp fine sea salt
- 100 grams (2 large) eggs, room temp
- 150 grams (¾ cup) granulated sugar
- 4 tablespoons brewed coffee, optional, at room temp
- 240 grams (1 cup) plain Greek yogurt, room temp
- 60 grams (¼ cup) sunflower oil, can swap for liquid coconut oil
- 2 tsp vanilla extract or vanilla bean paste
- 270 grams (1.5 cups) fresh blueberries, a few extra for topping
- 2 tsp all purpose flour, for coating frozen blueberries
Oat Crumble Topping
- 40 grams (⅓ cup) all purpose flour
- 50 grams (½ cup) old fashioned oats
- 50 grams (¼ cup) granulated sugar
- 57 grams (¼ cup) unsalted butter , melted and cooled
- 1 tsp ground cinnamon
- 1 Tbsp brewed coffee, optional, at room temp
Instructions
- Preheat oven to 375℉ (190℃). If using a convection fan oven lower the temp by 25℉ (20℃). Prepare a 6-capacity large muffin tray with non-stick baking spray or good ole butter and flour. If using paper liners, there's no need to prep the pan.
Crumble
- Melt the butter and let it cool until it has slightly thickened. Stir together all the ingredients in a medium bowl using a fork. Leave the crumble a little chunky. Set aside.40 grams all purpose flour, 50 grams old fashioned oats, 50 grams granulated sugar, 57 grams unsalted butter , 1 tsp ground cinnamon, 1 Tbsp brewed coffee
Muffins
- Whisk together flour, baking powder and salt in a small bowl.250 grams all purpose flour, 15 grams baking powder, 1/2 tsp fine sea salt
- In a large mixing bowl with whisk together the sugar, eggs, yogurt, oil, vanilla, and coffee.100 grams eggs, 150 grams granulated sugar, 4 tablespoons brewed coffee, 240 grams plain Greek yogurt, 60 grams sunflower oil, 2 tsp vanilla extract or vanilla bean paste
- Slowly stir in half of the flour mixture at a time to make a thick batter.
- Toss juicy blueberries in 2 teaspoons of flour for a light dusting.270 grams fresh blueberries, 2 tsp all purpose flour
- Add the blueberries to the muffin batter. Gently fold them in with a rubber spatula until evenly distributed.
- Divide the batter evenly amongst the six cavities in the muffin pan. Fill about 3/4 to 4/5 of the way full. To prevent berries from all sinking to the bottom, spoon a little of the plain batter into the bottom of each cavity, then continue to fill with batter mixed with the blueberries.
- Top the batter with a few extra small fresh blueberries.
- To finish, add the crumble to the batter. Sprinkle it in chunks to loosely cover each muffin. Gently tap the topping with your fingertips to stick to the batter.
- Transfer the pan to the middle oven rack and bake for 28-30 minutes or until a toothpick inserted into the middle comes out clean. You may have a little jammy blueberry on the toothpick, but if the muffin top gently springs back when pressed with your fingertip, they're ready!
- Place the pan on a wire rack to cool for 15 minutes. Then carefully remove the muffins and place them directly onto the rack to completely cool. Since they have large tops, I invert the pan a little and slowly twist the muffins out, if not using paper liners.
Notes
- Ingredients Used:
- Flour: King Arthur All Purpose Flour 11.7% protein
- Smaller Muffins: Divide batter evenly amongst a 12-cavity muffin pan. Bake for 18-22 min or until a toothpick comes out clean when inserted in the center.
Tried this recipe?Mention @twocupsflour or tag #twocupsflour!
Excellent blueberry muffins! I like this recipe and will definitely make them again. I cooked on 375 for 8 minutes and then switched over to 350 convection setting. Beautiful muffin tops and excellent muffins!
Hi Ronda! So glad you enjoyed them 🙂 Thanks for trying my recipe.
❤️❤️❤️ Wouldn’t change a thing about this recipe. They’re big, fluffy, and, of course, delicious.
Love this! Tastes better than my
Local bakery’s.
Hi
This looks delicious! Can’t wait to try!! Can I use regular full fat yogurt instead of Greek yogurt. Thanks 🙂
Hi Maggie! Yes you can substitute for yogurt or sour cream.
Can I make these muffins as a bread ??
Having tried quite a few recipes from JENN’s blog including this one leaving me with soft, coffee-enriched as well as easy-to-bake muffins. I dare say that all recipes of her blog are absolutely foolproof and always come with minor and point-by-point details. Strongly recommend to give a shot!
These muffins are so delicious! I love that the recipe calls for coconut oil and yogurt… Makes the muffins so moist! And the coffee adds just a little something something! But the crumble… Oh my goodness! I could eat that by the spoonful, and maybe I did!😍😍😍
I’m so glad you liked them Niki!! Thanks for trying the recipe!!!
If you don’t have percolated coffee how can I use instant coffee?
You can make instant coffee and measure the same amount for muffins:)
Can’t wait to try these! Not a fan of coffee, os there a substitution O coukd use? Thx in advance!
Hey Kim, Its a subtle coffee flavor, not overpowering. It helps to enhance the other flavors in the muffin. But you can substitute for 3 Tbsp of your favorite tea, water, or milk.
Love these muffins, so easy to make! My kids loved them!
So happy to hear that!!
Looks beautiful and delicious! Do you make your own muffin liners? if so, I’ll need to to learn how!
Hi LinLin! Thanks so much! I believe these are Paperchef Tulip Cups!!
Go on YouTube they have videos on there that will teach you how
I wouldn’t have thought to combine coffee and blueberries but this looks amazing! Can’t wait to try!
Thanks Karly! Just enough to get the flavor! Love these muffins:) Let me know if you do!