Blueberry Crumb Muffins
Take your muffins up a notch with these iced Blueberry Crumb Muffins! With a sweet crumb topping, a fresh blueberry icing, and plenty of cozy spice, these muffins are perfect for snacking.
Blueberry Crumb Muffins
Okay, so we’ve all had our fair share of blueberry muffins. And I’m sure we all have our preferences for what makes the perfect blueberry muffin. When I set out to create my own version, I knew I wanted a sweet crumb topping on top. My first test batch came out a little plain, so I added cinnamon and nutmeg. And, as I sometimes do, I looked online at other recipe photos to determine how I can differentiate mine from the 100s of other muffins out there…*blueberry icing has entered the chat*. I couldn’t just add a simple vanilla icing on top. No, no. These muffins have a blueberry icing with brilliant color and flavor. Of course, the icing is totally optional (as is the crumb topping!) because these muffins are flavorful, moist, and exactly what you want in a sweet blueberry muffin – even without the bells and whistles!
Why You’ll Love These Muffins
- Perfectly spiced with cinnamon and nutmeg
- Lots of fresh, juicy blueberry flavor
- Room for you to make them just how you like (see details below)
- Moist, tender, cake-like crumb
- Fulfills your craving for a classic blueberry muffin (these will meet your taste expectations!)
How to Make These Your Own
- Press extra blueberries into the top of the batter pre-bake for extra pretty muffins
- Skip the icing – I’ve made these with and without icing and both ways are delicious!
- Leave off the crumb topping – for a less sweet muffin, skip the crumb and go for icing only
- Add a simpler vanilla glaze, or a vanilla bean glaze
- Use lemon or almond extract for an extra flavorful muffin
How can I replace the eggs? I haven’t tested this recipe with any egg replacers, but because it’s a quick bread recipe, your favorite egg replacer should work. I know flax eggs are a tried and true egg replacement in muffins – mix 1 Tbsp flaxseed meal with 3 Tbsp warm water per egg (allow to thicken for 5 minutes).
Can I leave off the icing? Yes, if icing isn’t your thing, you can leave it off. I recommend pressing extra blueberries into the muffin batter after sprinkling the crumb topping on top.
Will frozen blueberries work? Not for this recipe. I find that frozen blueberries tend to turn the batter a funky color and prefer fresh blueberries for these muffins.
What kind of butter did you use? I used the Country Crock Plant Butter Sticks with Olive Oil (this has been my go-to baking butter for the last few years).
Can I make these with coconut sugar or whole wheat flour? Yes. You can replace the sugar in the batter with coconut sugar and up to half of the flour with a whole wheat variety.
More Blueberry Recipes
- 2 cups (260g) unbleached all-purpose flour
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup (113g) plant-based butter, melted
- 3/4 cup (150g) white granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (118mL) almond milk (or regular milk)
- 1 cup (150g) fresh blueberries (washed and patted dry)
- 3 Tbsp (42g) plant-based butter, melted
- 1/4 cup (50g) white granulated sugar
- 1/3 cup (43g) unbleached all-purpose flour
- 1/2 cup (70g) fresh blueberries
- 1 Tbsp water
- 1 1/2 cups (180g) powdered sugar
- 1-3 tsp almond milk
Make the Crumb Topping
- In a small bowl, combine the sugar and flour. Add the melted butter and use a fork to fluff the mixture together, leaving some bigger chunks of crumb. Set aside.
Make the Muffins
- Preheat your oven to 350°F and spray a 12-count muffin pan with non-stick spray, or line with paper liners.
- In a medium bowl, whisk together the flour, salt, baking powder, cinnamon, and nutmeg. Set aside.
- In a large bowl, whisk together the melted butter and sugar. Whisk in the eggs. And then whisk in the vanilla extract and almond milk.
- Add the dry ingredients to the wet, along with the blueberries (you want to gently coat the fruit with flour as you mix). Very gently fold the ingredients together until just combined - over mixing muffin batter results in a dense, tough muffin.
- Scoop or spoon the batter into the prepared muffin wells, filling ~3/4 full (this made 12 standard muffins for me).
- Sprinkle the crumb topping on, using as much or as little as you like. More crumb = a sweeter muffin. If desired, press extra blueberries into the batter/crumb.
- Bake at 350°F for 15-20 minutes, or until a toothpick inserted into a muffin comes out clean (do your best to avoid sticking the toothpick into a blueberry).
- Allow the muffins to cool in the pan for 5 minutes before gently removing to a cooling rack. You may need to use a butter knife to loosen the crumb topping from the edges of the pan. Allow the muffins to cool completely before icing.
Ice the Muffins
- In a small saucepan, simmer the blueberries and water, smashing the fruit with a fork, until a sauce forms. Strain the sauce into a small bowl, pressing out as much juice as you can; discard the leftover blueberry chunks.
- Add the powdered sugar to the blueberry sauce and mix. Add almond milk 1/2 tsp at a time until an icing forms - when drizzled into itself, the icing should take 3 seconds to disappear.
- Drizzle the icing over each muffin. Allow the icing to set and enjoy!
- Store leftover muffins in an airtight container at room temperature.
- Butter: plant-based or regular butter will work in this recipe. I used Country Crock Plant Butter Sticks with Olive Oil.
- Milk: plant-based or regular milk will work in this recipe. I used almond milk, but other plant-based milks also work.