Crumble Top Blueberry Muffins
healthierhomemade.co
July 7, 2025
super easy
These crumble top blueberry muffins are soft, fluffy, and loaded with juicy berries in every bite. The real star is the buttery crumble that bakes into a golden, crunchy topping. They’re easy to make and perfect for slow mornings, snacks, or freezing for later. You’ll want to double the batch—trust me.
Blueberry Muffins with Crumble Top
Servings: 12 muffins
Equipment
- 1 large bowl
- 1 small bowl
- muffin tin
- 12 parchment paper muffin liners
- 1 small cookie scoop
- 1 small sauce pan
Ingredients
- 2 cups all purpose einkorn flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- ¼ tsp pink Himalayan salt or sea salt
- 1 large egg
- ⅓ cup organic butter melted
- 3 tbsp organic maple syrup
- ½ cup organic whole milk
- ¼ cup Whole fat Greek yogurt
- 2 tsp vanilla extract or vanilla bean paste
- ½ cup organic blueberries
blueberry filling
- 1 cup organic blueberries
- ½ cup organic maple syrup
Crumb Topping
- 4 tbsp organic butter
- ½ cup all purpose einkorn flour
- ¼ cup organic turbinado sugar
Instructions
- Preheat the oven to 350℉ and line the muffin tins with the liners.
- In a large bowl, combine 2 cups all purpose einkorn flour, 1 tbsp baking powder, ¼ tsp baking soda and ¼ tsp pink Himalayan salt with a whisk.
- Add in 1 large egg, ⅓ cup organic butter (melted), 3 tbsp organic maple syrup, ½ cup organic whole milk, ¼ cup Whole fat Greek yogurt and 2 tsp vanilla extract.
- Use a wooden spoon to mix together- about 2 minutes. With einkorn flour you don't want to over mix. Add in the ½ cup organic blueberries and mix again.
- Set aside and in a small pan over low/medium heat combine 1 cup organic blueberries and ½ cup organic maple syrup. Let simmer over medium low stirring frequently about 15 minutes until the sauce turns into a glaze.
- Scoop 1 small cookie scoop or 1 tbsp. of the dough into each muffin tin.
- Scoop ½ tsp.-1 tsp. of the blueberry mixture on top of each. Use a toothpick and swirl into the dough. Do this for each muffin.
- Place another 1 small cookie scoop or 1 tbsp. dough on top.
- In a medium bowl with a pastry cutter or fork combine together 4 tbsp organic butter, ½ cup all purpose einkorn flour, and ¼ cup organic turbinado sugar.
- Split between the 12 muffins. About 1 tbsp. crumbled onto each.
- Bake at 350℉ for 18-22 minutes until cooked through.
Notes
Freezer instructions.
After iced, place on a parchment lined baking sheet. Place in the freezer for 2 hours. Remove and place in a freezer safe Ziploc bag. Store in the freezer for up to 2 months.
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