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Blueberry Cobbler Muffins

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a close up shot of Blueberry Cobbler Muffins on a plate
These blueberry cobbler muffins are the best muffins around and are bursting with fresh blueberries and an extra crunchy crumb topping.
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Table of Contents
  1. Blueberry Cobbler Muffins Ingredients
  2. How to Make This Blueberry Cobbler Muffins Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Just the thought of blueberry cobbler muffins makes my mouth water. These moist muffins, loaded with bursts of juicy blueberries, are a delightful breakfast treat, and the added sweet buttery crumble top makes them out of this world.

a close up shot of Blueberry Cobbler Muffins on a plate

Blueberry Cobbler Muffins Ingredients

Blueberry Cobbler Muffins raw ingredients that are labeled

You’ll need:

For the Blueberry Muffins

  • 1¾ cups plus 1 tablespoon all-purpose flour, divided
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ¼ cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1½ cups fresh blueberries, divided

For the Streusel Topping

  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup unsalted butter, melted and cooled

SUBSTITUTIONS AND ADDITIONS

BLUEBERRIES: If fresh blueberries are not in season, you can substitute frozen blueberries in this homemade blueberry muffins recipe. Keep them frozen when adding them to the muffin batter so that no extra moisture from thawed berries turns your batter blue. You will still coat the berries with 1 tablespoon of all-purpose flour, and you may need to add an extra minute or two to your bake time, but I would check your muffins for doneness before adding any extra time.

BUTTERMILK: If you do not have buttermilk on hand, you can use 1 cup of whole milk with 1 tablespoon of lemon juice or white vinegar added to it. You will want to stir to combine, then allow it to sit for 5 minutes before adding it to your recipe. This is a great hack for a buttermilk substitute. This hack works best with whole milk. Using 2%, low-fat and skim does not work as well.

CINNAMON: You could add a teaspoon of cinnamon into your streusel topping to give it subtle spice.

LEMON: Lemon and blueberries are a classic combination. Add a little lemon zest to the muffin batter for a citrus burst in this easy blueberry muffin recipe.

How to Make This Blueberry Cobbler Muffins Recipe

STEP ONE: Preheat oven to 425°F. Line a standard 12-cup muffin pan with 12 paper liners. Set aside.

OUR RECIPE DEVELOPER SAYS

I highly suggest using parchment paper liners for these muffins. The parchment liners peel off the baked muffins very easily, while the decorative paper liners sometimes stick to the muffins (especially the generic brands). 

STEP TWO: In a small mixing bowl, add 1¾ cups of all-purpose flour, baking powder, baking soda, and salt. Stir to combine.

flour, baking powder, baking soda, and salt combined in a bowl

STEP THREE: In a large bowl, add the granulated sugar, melted and cooled unsalted butter, eggs, buttermilk, vanilla extract, and almond extract.

sugar, melted butter, buttermilk, eggs, vanilla extract, and almond extract mixed in a bowl

STEP FOUR: Using a handheld mixer on low speed, beat the wet ingredients together just until combined.

flour, berries, and egg mixture combined in a bowl

STEP FIVE: Add the dry ingredients to the bowl with the wet mixture and beat for an additional 1 to 2 minutes or just until smooth with no lumps. 

PRO TIP:

Do not overmix the batter; otherwise, the muffins will be too dense and tough.

wet ingredients mixed to the dry ingredients in a bowl

STEP SIX: Add the fresh blueberries and the remaining 1 tablespoon of all-purpose flour to a small bowl and stir to coat the blueberries with the flour. 

PRO TIP:

Tossing the blueberries in flour will help prevent the blueberries from sinking to the bottom of the muffin batter.

blueberries coated with flour in a bowl

STEP SEVEN: Remove ½ cup of the coated blueberries and set aside to top the muffins before baking. 

STEP EIGHT: Add the remaining 1 cup of coated blueberries to the batter and gently fold them in, being very careful not to break the berries.

blueberries folded into the wet ingredients in a bowl

STEP NINE: Evenly divide batter between the 12 muffin cups.

batter divided into the muffin cups in a cupcake tray

STEP TEN: With the reserved ½ cup of fresh blueberries, add 2 to 3 berries onto the tops of each of the muffins.

berries added to the muffins in a baking tray

STEP ELEVEN: To make the streusel topping, add the all-purpose flour, granulated sugar, and unsalted butter that has been melted and cooled to a small bowl. Combine the ingredients using a fork until you get a crumble topping and all the flour and sugar coated in the melted butter.

flour, sugar, and melted butter mixed in a bowl

STEP TWELVE: Spoon approximately 1 to 1½ tablespoons of the crumb topping onto the tops of each blueberry muffin.

flour mixture spooned on top of the muffins

STEP THIRTEEN: Bake the muffins for 7 minutes at 425°F. 

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your muffins as the suggested baking time approaches.

baked Blueberry Cobbler Muffins in a baking tray

STEP FOURTEEN: Turn the heat down to 350°F and continue baking for an additional 15 to 18 minutes or until a toothpick inserted into the center comes out clean and the edges are just lightly golden.

STEP FIFTEEN: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

PRO TIP:

Do not leave the muffins to cool completely in the muffin tin. The heat from the pan will overcook them.

How To Serve

These fluffy muffins would be an easy breakfast recipe to make for a busy family on the go. Enjoy them along with a homemade pumpkin spice latte in the colder months and a refreshing iced vanilla latte all summer long.

Add a few more muffin recipes to your breakfast table with our banana cream cheese muffins and our cherry cobbler muffins.

Storage

ON THE COUNTER/IN THE FRIDGE: You can store these blueberry cobbler muffins in a sealed container on the counter for 2 to 3 days. They will last 1 to 2 extra days if refrigerated.

IN THE FREEZER: You can freeze these easy blueberry muffins for up to 1 month in an airtight container or Ziploc bag.

a close up shot of Blueberry Cobbler Muffins in a cupcake baking tray

Each bite of these blueberry cobbler muffins is pure heaven. From the ripe blueberries to the crunchy streusel topping, you will be glad you added these delectable baked goods to your breakfast or afternoon snack rotation.

FREQUENTLY ASKED QUESTIONS

How do you store blueberry crumble muffins?

These muffins can be stored in an airtight container on the counter for 2 to 3 days.

How do you freeze muffins?

You can freeze muffins in either an airtight container or a Ziploc bag for up to 1 month.

How do you stop blueberries from sinking to the bottom of the muffins?

Coat your blueberries in flour to keep them from sinking in the batter.

Can I use frozen blueberries for this recipe?

You can use frozen blueberries instead of fresh berries in these homemade muffins. Don’t let them thaw; just put them directly from the freezer into your batter.

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a close up shot of Blueberry Cobbler Muffins on a plate

Blueberry Cobbler Muffins

5 from 1 vote
These blueberry cobbler muffins are the best muffins around and are bursting with fresh blueberries and an extra crunchy crumb topping.
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12

Ingredients
  

Blueberry Muffins

  • cups all-purpose flour
  • 1 tablespoon all-pupose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ¼ cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • cups fresh blueberries, divided

Streusel Topping

  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup unsalted butter, melted and cooled

Instructions
 

  • Preheat the oven to 425°F. Line a standard muffin pan with 12 paper liners. Set aside.
  • In a small mixing bowl, add the 1¾ cups of all-purpose flour, baking powder, baking soda, and salt. Stir to combine.
  • In a large mixing bowl, add the granulated sugar, melted and cooled unsalted butter, eggs, buttermilk, vanilla extract, and almond extract.
  • Using a handheld mixer on low speed, beat the wet ingredients together just until combined.
  • Add the dry ingredients to the bowl of wet ingredients and beat for an additional 1 to 2 minutes or just until smooth with no lumps. DO NOT overmix your batter, or your muffins will be tough.
  • Add the fresh blueberries and the remaining 1 tablespoon of all-purpose flour to a small bowl and stir to coat the blueberries with the flour. This will help prevent the blueberries from sinking to the bottom of the muffin batter.
  • Remove ½ cup of the coated blueberries and set aside to top the muffins before baking.
  • Add the remaining 1 cup of coated blueberries to the batter and gently fold them in, being very careful not to break the berries.
  • Evenly divide the batter between the 12 muffin cups.
  • With the reserved ½ cup of fresh blueberries, add 2 to 3 berries onto the tops of each of the muffins.
  • To make the streusel topping, add the all-purpose flour, granulated sugar, and unsalted butter that has been melted and cooled to a small bowl. Using a fork, combine the ingredients until you get a crumble topping and all the flour and sugar have been coated in the melted butter.
  • Spoon approximately 1 to 1½ tablespoons of the streusel topping onto the tops of each blueberry muffin.
  • Bake the muffins for 7 minutes at 425°F.
  • Turn the heat down to 350°F and continue baking for an additional 15 to 18 minutes or until a toothpick inserted into the center comes out clean and the edges are just lightly golden.
  • Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

  • I highly suggest using parchment paper liners for these muffins. The parchment liners peel off the baked muffins very easily, while the decorative paper liners sometimes stick to the muffins (especially the generic brands).
  • Do not overmix the batter; otherwise, the muffins will be too dense and tough.
  • Tossing the blueberries in flour will help prevent the blueberries from sinking to the bottom of the muffin batter.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your muffins as the suggested baking time approaches.
  • Do not leave the muffins to cool completely in the muffin tin. The heat from the pan will overcook them.

Nutrition

Calories: 266kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 167mg | Potassium: 102mg | Fiber: 1g | Sugar: 23g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
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  1. Deborah Malouin says

    5 stars
    Made these tonight for tomorrow morning. But my husband couldn’t wait until morning to try them. He really liked them. Moist not dry. Good size too. Not small. Best blueberry muffins I’ve ever made.