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-muffin

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. 

Ingredients

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

Instructions

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

Did you make this recipe?

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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 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

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

  3. 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.

  4. 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.

  5. 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 !!!

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