Blueberry Muffins with Crumb Topping

These blueberry muffins are great for kids to grab for breakfast or a snack, or for mom to savor with her afternoon tea.

The way the berries pop and the juices run purple streaks into the batter—I love that part, and I’m guessing your family will too.

Makes 12 muffins

Crumb mixture

  • 1/4 cup all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon cinnamon
  • 1-1/2 tablespoons butter, melted
  • 2 tablespoons light brown sugar, packed

Add brown sugar to melted butter and mix. Add rest of ingredients, and use a fork to make the mixture lumpy like a crumble. Set aside and make the batter.


  • 8 tablespoons butter, softened
  • 3/4 cups sugar
  • 1/2 cup light brown sugar
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg, freshly grated
  • 2 large eggs
  • 1/2 cup milk, whole
  • 1 pint blueberries


1. Preheat oven to 375 degrees.

2. Beat butter and sugars in a standing mixer until well blended. While that is mixing, stir flour, baking powder, salt and nutmeg into a separate bowl.

3. Add eggs to the milk. Now alternate adding wet and dry ingredients to the creamed butter. Start with some of the flour mixture, then add some of the milk and eggs, and continue 2-3 turns. End with the flour.

4. Add a few berries to the batter, then put a little batter into a lined muffin tin with a medium ice cream scoop. One scoop of batter then top with some berries then top with more batter and more berries. If you just dump the berries into the batter and stir, they will break and the batter will be gray. Not very attractive.

5. When all the tins are full, sprinkle the crumb topping over the muffins and bake until golden brown and no moisture appears on top, about 20-25 minutes.

Tip: When mixing muffins it is crucial not to over beat. You only mix until flour is incorporated then stop. Over mixing causes poor structure in your muffins.


Laura Bednarski is a Chicago food stylist who moved to Highland Park 12 years ago to raise her family with her husband Joseph. One day in her suburban kitchen, the light was just right and Laura grabbed her Nikon camera. A food blog was born. Laura now photographs and writes about what she cooks on her blog A Suburban Kitchen.