Blueberry Pie Muffins

filed under: Muffins on July 29, 2014

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.

Broken Blueberry Pie Muffins on a White Plate

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 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 been 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 longer and to break up crumbs halfway through baking.

Blueberry Pie Muffins on Wood Cutting Board

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 don’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 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!

The Best Blueberry Pie Muffins

At the end of the day, I know that if I am going to claim the “best” Blueberry Muffins Recipe… they have to be amazing to earn my seal of approval… and these did.

That crumb adds such amazing texture and the recipe is seriously delish!  This Blueberry Muffin Recipe is subtle perfection!

Love Muffins? Check out these Winning Recipes!

Pumpkin Cream Cheese Muffins

Cinnamon Sugar Donut Muffins

Banana Zucchini Muffins

The Best Banana Muffins

Love these? Check out my favorite Peanut Butter Banana Muffins!

Blueberry Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

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. 

Course: Breakfast
Cuisine: American
Keyword: blueberry muffin recipe
Servings: 24 muffins
Author: Amanda Rettke
Pie Crust Crumb
  • 1 1/2 cup (192g) flour
  • 2 tbsp. sugar
  • 1/2 cup (1 stick or 113g) unsalted butter, room temperature
  • 3/4 tsp. kosher salt
  • 2 tbsp. water
Blueberry Muffin
  • 1 1/4 cup (225g) sugar
  • 2 1/2 cup (12½ ounces) all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. table salt
  • 2 large eggs
  • 1/2 cup (1 stick or 113g) unsalted butter, room temperature
  • 1 cup buttermilk
  • 1 ½ tsp vanilla extract
  • 2 cup (about 10 ounces) fresh blueberries
Pie Crust Crumb
  1. Preheat oven to 350°F. Spray or butter a cast iron skillet.

  2. 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.
  3. 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.
  4. Let the crumbs cool at least five minutes before adding to muffins.
Blueberry Muffins
  1. Prepare two muffin tins with nonstick cooking spray. (or goop, recipe below)
  2. Whisk flour, baking powder, and salt together in large bowl.
  3. Mix sugar and eggs together in a stand mixer until combined, about 45 seconds.
  4. Add in butter, buttermilk and vanilla and mix until just combined.
  5. Remove bowl from mixer and fold in the flour mixture. Once mostly combined, gently add the blueberries into batter.
  6. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (approximately 1/4 heaping cup batter).
  7. Sprinkle top of muffins with pie crust crumble, about a teaspoon per muffin.
  8. Bake until muffin tops are golden and just firm, 17 to 19 minutes at 350°F.

  9. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack

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  • Thalia @ butter and brioche says:

    i can never go past a good blueberry muffins.. these look so delicious and so moist. definitely saving the recipe to try in my kitchen.. thanks for sharing!

    • Amanda says:

      Thank you Thalia!

  • Jessica @ Sweet Menu says:

    These muffins look gorgeous, so fluffy and light! And i love the added crumble on top. Wish I had one in my hands right now 🙂

    • Amanda says:

      Thanks Jessica! You are so sweet. 🙂

  • Taylor @ Food Faith Fitness says:

    Blueberry muffins are my favorite…especially when they have a crumble topping, and especially x2 when it’s PIE crust crumbs. Ah-may-zing. Pinned!

    • Amanda says:

      Thank you Taylor!!! You are the best!

  • Brooke says:

    Maybe I’m just overlooking it, but do you add the flour mixture right before the blueberries?

    • Amanda says:

      Ah! Good catch. For some reason I kept reading the flour addition in the crumb recipe and failed to put it in the muffin recipe. Yes, add the flour before the blueberries. 🙂

  • Eliana G says:

    These look great! do you think they would work with other berries?

    • Amanda says:

      I was just thinking about trying with our raspberries!

  • Christina says:

    Thanks, these look wonderful.

    • Amanda says:

      Thank you Christina!

  • Laura @ Laura's Culinary Adventures says:

    Pie crust crumbs: how great!

  • Angelyn @ Everyday Desserts says:

    a blueberry muffin sounds SO good right now. loving this pie inspired version!!

  • Serena | Serena Bakes Simply From Scratch says:

    Oh my goodness these look AMAZING! Love the crumb topping!

  • Matea says:

    Blueberry pie muffins sound delicious! I will muster the patience to let the crumbs cool!

  • Ane says:

    Hi Amanda,

    I just want to say that I came over your blog a few days ago, and I have been reading ever since. You are such a good storyteller and I LOVE your mummy section. I have no kids on my own yet, but if I ever do I hope I can appreciate things they way you do. You are so funny and honest in your blog and I have been crying and laughing simultaneously on some of the posts. WOW, you are truly a superwoman.

    Love from Norway

    • Amanda says:

      Thank you Ane!! Great to “meet” you! 🙂

  • Lauren says:

    I love the thought of putting little crumbles on the top. Nice work! Beautiful pictures!

    • Amanda says:

      Thank you so much Lauren!

  • Alice // Hip Foodie Mom says:

    A “pie crust” crumb for these muffins?! Brilliant!!!

  • Julie @ Julie's Eats & Treats says:

    Oh wow. Yes, yes you need to try another blueberry muffin recipe if these were the result! They look amazing!

  • Mariah says:

    Just made these. Delicious! I’ll definitely make them again.

  • Crystal says:

    I only did ¼ cup of batter (NOT heaping) per muffin cup and did not get 24! Only got 19 🙁 How many cups are in your pans??? Also, with 2-3 TABLESPOONS of crumb topping per muffin (loaded up each muffin to use up as much as I could) I still had almost ¾ cup of crumb topping left! End result was still good, if a little over done. I think I’ll bake them less next time.

  • Ann says:

    I can’t wait to try these muffins😊😊

  • Lori Albrecht (Fredell) says:

    I have tried a few I Recipes And would love to try many more and my family would love it !!!!!

  • Cheryl M Burgess says:

    Phenomenal. Surprisingly easy batter even for me. I prefer sweeter, but not supposed to have any anyway. Definitely will share and make this recipe many more times.

    NOTES: I used fresh frozen blueberries because I waited too long and had to freeze what I bought. My blueberries all remained suspended because of the wonderful batter. I did not coat them in flour.

    About me: I enjoy cooking real meals. I find cutting, chopping, assembling, etc. therapeutic. … lol. On the other hand, I hate to bake goodies: while I am precise in other parts of my life, the required precision to measure and mix batters along with timing and watchful eye are dreadful activities for me. However, several times a month I haul out the flour, sugar, eggs, etc., and bake banana or blueberry stuff for my adult children (and sometimes enough to take to their work places), my auto shop, UPS, USPS, FedEx delivery folks, trash pick up workers, and girlfriend and her husband.

    Thank you for this recipe.

  • Hettie Wilkerson says:

    The next time that you burn your tongue, try putting a teaspoon ( more or less ) in your mouth . Let it slowly dissolve on your tongue . IT WORKS !!! I don’t know where my Mama learned this wonderful little trick, but I grew up doing this. Still do !!!
    The Blueberry Muffins look Scrumptious !!!

  • Tan hwee siah says:

    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

  • Marilyn Perala says:

    Want to try so many recipes

  • Amanda says:

    Did you not understand that the topping is cooked separately?

  • Donna Mavis says:

    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.