Crumb Topped Mini Blueberry Muffins Recipe

⭐ Why You’ll Love This Recipe 

Next time you need to bribe your way into a good apartment, make up a basket of these mini blueberry crumb muffins. You’re sure to win if you do – people simply go nuts for them!

Made with a sour cream coffee cake-esque batter and topped with a delightfully crispy brown sugar crumble, these tasty little fellas are sure to win hearts and minds. What’s not to love?

They’re sweet without being cloying, and since they’re called “muffins” instead of “cupcakes,” they are well within social norms to eat as a meal. (Not that social norms could stop me from eating cookies for breakfast. Just sayin’.)

Aside from being totally delicious, my blueberry mini muffins are also super customizable. Feel free to swap out the blueberries for something else like other berries, dried fruit, mini chocolate chips, chopped nuts, or anything else that tickles your fancy.

Finally, these amazingly tasty crumb-topped blueberry mini muffins are made using simple, easy-to-find ingredients. That’s to say, there’s nothing standing in your way of morning bliss!

Looking for more mini recipes to try? How about these Mini Chocolate Raspberry Bundt Cakes, Mini Strawberry Tartlets, or Mini Limoncello Lemon Bundt Cakes!

🍴Ingredients

My mini blueberry muffin recipe with streusel topping are primarily made with pantry staples you can find at your local grocery stores. Here are a few notes to keep in mind before making these sweet muffins for a healthy breakfast: 

• All-Purpose Flour - Use the scoop and sweep method or purchase on a kitchen scale to make sure these mini muffins stay nice and moist.
• Brown Sugar - Either light or dark brown sugar will work here. Dark brown sugar will offer more burnt toffee and molasses notes if that appeals to you.
• Cinnamon & Nutmeg - These two warming spices pack a mighty flavor punch. Feel free to experiment with other spices if you like – cardamom and ginger also play nicely with blueberries.
• Eggs - If eggs are a no-no for you, feel free to swap in flax eggs in their place. (1 flax egg = 1 tablespoon Flax Seed + 3 tablespoon Water + 5 minutes rest time)
• Neutral Oil - Any neutral oil will do the trick. Grapeseed, avocado, vegetable oil, canola, corn or peanut oil all fit the bill.
• Vanilla Extract - Feel free to use vanilla paste or powder instead, depending on what you have in your cupboard. Other options include almond or lemon extract or almond extract, depending on the flavor you’re going for. 
• Sour Cream - Sour cream adds a ton of moisture. You can easily swap in full-fat Greek yogurt instead, or opt for any plant-based alternatives.
• Juicy Blueberries - You can also substitute in your favorite muffin mix-in like other berries, nuts, or mini chocolate chips. Extras? Use them to make a batch of blueberry preserves!

⚒️ Equipment

You don’t need much to make these mini blueberry muffins. Here are the pieces of equipment you might need to get:

• Mini Muffin Tin & Liners - I don’t know why I like mini muffins just as much as regular muffins, but I do. Feel free to use regular-sized muffin tins instead instead of miniature muffin tins, so long as you increase the bake time as needed.
• Mesh Strainer  - I absolutely adore using my mesh strainer - it can also help with straining ricotta, dusting desserts with powdered sugar, or act as a colander.
• Small Cookie Scoop - You can easily get away with using a spoon to put the batter into the muffin tins, but I find that cookie scoops do the job better and with less mess.

📖 Step by Step Instructions

These miraculously easy blueberry muffins are easy like Sunday morning. Here’s how to make them: 

Step 1: Mix muffin batter ingredients - Sift the flour, baking powder, baking soda and salt together in a medium-sized bowl and whisking to combine. In a separate large bowl, whisk together wet ingredients until well combined. 

Step 2: Scoop, sprinkle, and bake- Fold in the juicy fresh blueberries until combined. Scoop the blueberry muffin batter into the mini muffin cups until ⅔ of the way full.

Step 3: Make crumble: Mix all ingredients together until well combined, then place in the refrigerator for 10 minutes so it firms up a bit in a separate bowl or freezer bag. Once firm, break the crumble into small pieces and proceed as directed below. 

Step 4: Sprinkle with chilled crumble before baking for 14-17 minutes. Allow to cool on a wire rack for 10 minutes before enjoying!

👩🏻‍🍳 Expert Tips

1. Make your crumble first. This allows it plenty of time to firm up in the fridge so you get real, sizeable chunks instead of a sandy topping.
2. Only fill ⅔ full. There’s a temptation to get as much flavor as possible into each bite-sized muffin, I know. But do yourself a solid and only fill the tins up to the ⅔ mark, or you’ll risk making quite the mess.
3. Treat yourself! Mini blueberry muffins are extra special because you get to eat several before it’s considered a serving. Go on and reach for that second. And maybe third. To your heart's content! Make an extra batch of Lavender Blueberry Muffins or Banana Blueberry Oatmeal muffins if you'd like a little variation in your muffin making adventures!
4. Add a pinch of blueberry sugar around the tops of your muffin batter before baking for an extra boost of blueberry flavor!

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