These blueberry pie muffins balance a moist, fluffy base with a buttery crumb topping and are equally delicious with fresh or frozen blueberries. I have quite a few blueberry recipes here, like the super popular Blueberry Lemon Sweet Rolls and Blueberry Coffee Cake!  But this Blueberry Pie Muffin is a fantastic way to kick blueberry muffins up a notch, with the addition of the buttery crumb topping!

Blueberry Pie Muffins with Pie Crust Tipping on Wooden Board

Blueberry Muffins Recipe

I had honestly thought there was no need to add a new blueberry muffin recipe here because you can’t (and shouldn’t) mess with perfection. But, as is often the case, I was wrong. ha! There is a unique step in this recipe which involves making a “pie crust” crumb and then topping the muffin with it. I was skeptical because it adds a good 30 minutes to the prep time.  In this fast-paced world, who has time to let crumbs cool? Well, I did it. And I am so glad I did. They add a texture that isn’t like other crumbs.  It isn’t bursts of sugar.  It isn’t floury clumps. But let me tell you what it is: Buttery.  Crisp.  Firm, yet tender.  Flakey.  Golden. That unique step is totally worth it.  (I can’t wait to try these on other muffin recipes!)

Side by side of skillet with raw and then baked crumble

Here is how my crumbs looked directly out of the mixer (on the left) and then after they had cooked and crumbled. (right)  To crumble the pieces I used two forks and just separated as many big bits as I could.  They cooled enough to use after about 10 minutes. (Snacking right out of the oven is not advised.  I totally did it anyway and the burnt tongue was worth it.)

If you do not have a cast-iron skillet, you can brown crumbs on a cookie sheet.  You may need to cook for about 10 minutes more and break up crumbs halfway through baking.

Broken Blueberry Pie Muffins on a White Plate

Should I use Cupcake Liners?

It’s been a while since I made muffins and did not use cupcake liners. Not using liners is something I should do more with breakfast muffins, as it allows the edges and sides to develop a nice crust that you just won’t achieve with cupcake liners. More golden buttery flakey awesomeness. You can butter or spray your pans or use my homemade goop, which is just a homemade pan release. It works great!

How to Keep Blueberries From Sinking

So I don’t know if you have heard, but people tell me all the time… “toss your blueberries in flour to keep them from sinking”. I have tried this. I have tested this. Heck, I have even recommended it to others! But the truth about how to keep your blueberries from sinking is all about the batter recipe. If you are using a good recipe that has the right ratios of fat, sugar, and gluten then your blueberries should move with the batter instead of sinking to the bottom. The “toss the fruit in flour” method has been debunked time and time again. Try testing it yourself next time you bake!

Blueberry Pie Muffins on Wood Cutting Board

How to Store Muffins

There are a few ways to properly store muffins.

  • Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to storing. I use a larger sealable plastic bag or an airtight container to store the muffins in a single layer. Some folks recommend adding a piece of paper towel to the bottom so that it will soak up any condensation. If your muffins are properly cooled before storing, this may not be necessary. However, if I am using an airtight container, I will often add a piece of bread to the container, torn in half, and fit in between the muffins. The bread will soak up moisture as well. Best enjoyed within 2-3 days.
  • Refrigerator: (Refrigeration, in general, dries out baked goods faster so a typical muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
  • Freezer: Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name.

How to Reheat Frozen Muffins

Remove muffin from the freezer and allow to come to room temperature overnight in the refrigerator or on the counter for a couple of hours.

More Muffin Recipes


Blueberry Muffins

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
I have quite a few blueberry muffin recipes on my blog. Blueberry Cream Cheese Muffins and Blueberry Breakfast Cake and Blueberry Banana Banana Bread with Brown Butter Glaze. 


Pie Crust Crumb

  • 1 ½ cup (192 g) all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ cup (1 stick or 113 g) unsalted butter, room temperature
  • ¾ teaspoons kosher salt
  • 2 tablespoons water

Blueberry Muffin

  • 1 ¼ cup (225 g) sugar
  • 2 ½ cup all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon table salt
  • 2 large eggs, room temperature
  • ½ cup (1 stick or 113 g) unsalted butter, room temperature
  • 1 cup buttermilk
  • 1 ½ teaspoons vanilla extract
  • 2 cups (about 10 ounces) fresh blueberries


Pie Crust Crumb

  • Preheat oven to 350°F. Spray or butter a cast iron skillet.
  • Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until well mixed. Add the butter and water and paddle on low speed until the mixture starts to come together in small clusters.
  • Spread the clusters in skillet. Bake for 10 minutes. When done the crumbs should still be a little moist to the touch; they will dry and harden as they cool.
  • Let the crumbs cool at least five minutes before adding to muffins.

Blueberry Muffins

  • Prepare two muffin tins with non-stick cooking spray. (or goop, recipe below)
  • Whisk flour, baking powder, and salt together in large bowl.
  • Mix sugar and eggs together in a stand mixer until combined, about 45 seconds.
  • Add in butter, buttermilk and vanilla and mix until just combined.
  • Remove bowl from mixer and fold in the flour mixture. Once mostly combined, gently add the blueberries into batter.
  • Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (approximately ¼ heaping cup batter).
  • Sprinkle top of muffins with pie crust crumble, about a teaspoon per muffin.
  • Bake at 350°F for 17-19 minutes, or until muffin tops are golden and just firm.
  • Cool muffins in muffin tin for 5 minutes, then transfer to wire rack

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi, I would like to try this recipe.. but I am a bit confused of the unit of cup as I am a beginner..May I know 1 cup is around how many gram?? Thanks

  2. Step 5 when you add the butter, buttermilk and vanilla. And you mix til just combined are there supposed to be big junks of butter in there. It doesnt blend together very well.

  3. Where is the GOOP recipe? I couldn’t find it. I love your recipes & this would bean asset. Please put on my email. Thanks

  4. Hi, if I use frozen blueberries in this recipe, should I thaw the berries first, or add it while frozen?

  5. Would this work with gluten free flour? My daughter can’t eat gluten and I’d love to make these when she visits.

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