These easy homemade Blueberry Orange Crumble Muffins are big in size and big in flavor! Fresh made from scratch muffins loaded with blueberries, a dash of cinnamon, fresh orange zest and a buttery crumble topping. These Blueberry Crumble Muffins would be a perfect way to wake up on Easter morning or enjoyed for any spring brunch.
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Bursting with blueberries, a sprinkle of orange zest, the most tender crumb and a buttery crumble topping, these are truly The Best Blueberry Crumble Muffins. There is always a reason to make fresh muffins, whether it is for a quick and easy breakfast, easter or mothers day brunch or a ladies tea and there is nothing better than a blueberry muffin. I love the moist texture, the pops of blueberry flavor and a crunchy crumble texture makes a traditional blueberry muffin even better!
Muffins are a popular breakfast item in our family and we love changing it up with a new flavor every week! Banana Nut Muffins or Healthy Peanut Butter Banana Muffins are two other favorites that we enjoy on a regular basis!
Ingredient Notes
Blueberries-Fresh or frozen blueberries work great in this recipe! I love using frozen because they add a little more juice and flavor once they are mixed into the muffin batter, but make sure to coat the blueberries with flour to ensure they mix into the batter evenly!
Orange- Fresh orange juice and orange zest add a delicious citrus pop into these muffins! If you are not an orange lover, you can eliminate the orange juice and zest from this recipe.
Greek Yogurt- Whole Greek Yogurt is the best for this muffin recipe. I don't use low fat because it will change the texture and moisture level, but greek yogurt can be substituted for sour cream if you prefer!
Step-by-Step Instructions
Dry Ingredients
In a medium bowl combine the flour, baking soda, baking powder, salt and orange zest; set aside
Blueberries
Whether you are using fresh or frozen blueberries, one of the most important steps is to dust the blueberries with flour. This will ensure that the blueberries mix into the batter evenly and don't sink to the bottom.
Scoop The Muffin Batter Into The Muffin Pan
Once the batter is mixed together, scoop the batter into the muffin pan to fill ¾ full. Sprinkle the top of each muffin with the Orange Crumble Topping.
Bake Blueberry Orange Crumble Muffins
Place the muffin pan in the oven and bake for 20-22 minutes or until the muffins bounce back to the touch or a cake tester comes out clean. Remove the muffins from the oven and allow them to cool completely before removing them from the pan
Helpful Tips and FAQ's To Make The Best Muffins
Blueberries
Fresh or frozen blueberries work great in this recipe! I love using frozen because they add a little more juice and flavor once they are mixed into the muffin batter, but make sure to coat the blueberries with flour to ensure they mix into the batter evenly!
Don't Over Mix Muffin Batter
Muffin batter is pretty thick and should not be over mixed or the muffins will not be tender and crumbly. Once the batter is mixed together, stop the mixer and fold in the blueberries.
Room Temperature Ingredients
Using room temperature butter and eggs will ensure that all ingredients mix together evenly!
Use an Ice Cream Scoop
Scooping muffin batter can be hard and messy, but using an ice cream scoop will keep this process super easy and clean.
Blueberry goes great with lemon and would taste delicious! Just replace the zest with lemon zest and the juice with fresh lemon juice!
If you have muffins left over place them in an air tight container or resealable plastic bag in a single layer and place on the on your counter for 3-4 days. If they will not be enjoyed for more than 4 days, I recommend freezing the muffins in a freezer bag for up to 3 months. When you are ready to eat them, allow the muffins to come to room temperature on the counter.
Yes! I love a warm muffin. Place in the microwave for a maximum of 30 second to get a fresh out of the oven taste!
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Blueberry Orange Crumble Muffins
Ingredients
Blueberry Orange Muffins
- 1 ¾ Cup All Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Tablespoon Orange Zest
- ½ Cup Unsalted Butter Room Temperature
- ¾ Cup Light Brown Sugar
- 2 Eggs
- ½ Cup Greek Yogurt
- ¼ Cup Whole Milk
- 1 Tablespoon Orange Juice
- 1 Cup Blueberries + 1 Tablespoon Flour Fresh or Frozen
Orange Crumble Topping
- 6 Tablespoons All Purpose Flour
- 2 Tablespoon Light Brown Sugar
- 1 Teaspoon Orange Zest
- 2 ½ Tablespoons Unsalted Butter Melted
- ¼ Teaspoon Vanilla Extract
Instructions
Prepare the Blueberry Orange Muffins
- Preheat oven to 350 degrees F and prepare a muffin pan with nonstick spray and sprinkle each muffin tin with a dusting of flour
- In a medium bowl combine the flour, baking soda, baking powder, salt and orange zest; set aside
- Using an electric mixer with a paddle attachment, cream together the butter and light brown sugar until smooth and creamy
- Add the eggs and greek yogurt to the butter mixture and mix until fully combined (scrape down the sides in between mixing)
- Alternate adding the flour mixture and the milk to the creamed butter and continue mixing just until ingredients are combined (do not over mix)
- Remove the bowl from the mixer and gently fold the blueberries into the muffin batter
- Scoop the muffin batter into the prepare muffin pan to fill ¾ full
Prepare the Orange Crumble Topping
- In a medium bowl combine the flour, light brown sugar and orange zest; mix to combine
- Add the melted butter and vanilla extracted into the flour mixture and mix until combined and becomes crumbly
- Sprinkle the orange crumble topping over each muffin
- Place the muffin pan in the oven and bake for 20-22 minutes or until the muffins bounce back to the touch or a cake tester comes out clean
- Remove the muffins from the oven and allow them to cool completely before removing them from the pan
Notes
Fresh or frozen blueberries work great in this recipe! I love using frozen because they add a little more juice and flavor once they are mixed into the muffin batter, but make sure to coat the blueberries with flour to ensure they mix into the batter evenly! Don't Over Mix Muffin Batter
Muffin batter is pretty thick and should not be over mixed or the muffins will not be tender and crumbly. Once the batter is mixed together, stop the mixer and fold in the blueberries Room Temperature Ingredients
Using room temperature butter and eggs will ensure that all ingredients mix together evenly! Use an Ice Cream Scoop
Scooping muffin batter can be hard and messy, but using an ice cream scoop will keep this process super easy and clean.
Nutrition
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