Blueberry Muffins {Farmhouse Style}

Farmhouse food is so good and this blueberry muffin recipe is an easy classic recipe!  The crumbly topping makes these the best blueberry muffins we’ve ever had!

After you try this recipe it will become a family tradition for Christmas morning and an easy breakfast all through the year.

Farmhouse blueberry muffin recipe in a muffin tin

Best Blueberry Muffins With Crumb Topping

These muffins have a deluxe bakery taste, but they were so easy to make.  After reserving some of the butter, flour and sugar mixture to sprinkle on top for a crumb topping I’m not sure that I’ll be able to eat plain muffins again.

Bible study friends have been so kind to share their family’s best recipes.  Cheryl gladly shares this recipe and we love it so much we just keep making it over and over again.  I look forward to enjoying these muffins on holidays with family as well as several other times throughout the new year!

Another blueberry muffin with a simple cinnamon sugar topping that we enjoy is these Blueberry Banana Oatmeal Muffins. And our Blueberry Coffee Cake has a similar streusel topping that is wonderful!

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The crumbly topping made of flour, sugar and butter is amazing!  The flour and sugar are mixed together and the butter is cut into the dry mixture with a pastry cutter or a fork.  The pastry cutter makes the job easier, but a fork can be used with patience.  Here’s what my mixture looked like after the softened (NOT melted) butter had been cut into or distributed throughout the flour and sugar.

ctumble topping for blueberry muffins

A little coarse sugar sprinkled top of the crumbly topping mixture just puts the flavor and eye appeal of these muffins up to bakery level quality.  Coarse sugar adds a little bit more sweetness and texture to the muffins.

Smaller muffins work better for us because we have smaller kids, but I will try these with fuller muffin tins in the future.  I also like that these muffins use fresh blueberries.  The other recipes that I’ve made call for frozen blueberries and they seem to sink to the bottom of the dough a bit easier.

My mom told me that covering the blueberries in a light coating of flour keeps them from sinking to the bottom, so I did that, but I’m not sure if it made a difference.

How to Make Blueberry Muffins with Crumb Topping

  1. Mix or sift the dry ingredients together.  Take a stick of cold butter and slice over top of flour mixture.
  2. Use a pastry cutter to cut the butter into the flour mixture.  The butter should be mixed into the flour in pea-sized pieces.  Set aside one cup of this mixture to use as the crumb topping at the end.
  3. Add milk, vanilla and lightly beaten eggs to the flour mixture and stir well, but be careful not to over mix the batter.
  4. Gently fold in blueberries and pour or spoon into muffin tins.
  5. Melt two tablespoons of butter and mix into reserved cup of crumb topping; sprinkle evenly over muffin batter.  Sprinkle coarse sugar on top if desired.
  6. Bake for 20 – 30 minutes at 350°F.  Baking time will vary greatly based on the size of the muffins.
Collage of farmhouse muffins with blueberries and a wonderful crumbly topping

These muffins go great with bacon, egg and cheese breakfast cups!  We hope you enjoy these breakfast and snack items as much as we do!

Other Delicious Muffins

Printable Farmhouse Blueberry Muffin Recipe

the best blueberry muffin with a perfect crumbly topping and it's so easy to make

Blueberry Muffins {Farmhouse Style}

Servings 24 muffings
Jennifer @ Plowing Through Life
Farmhouse food is so good and this blueberry muffin recipe is an easy classic recipe! The crumbly topping makes these the best blueberry muffins we’ve ever had! #muffin #easyrecipe
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

  • 3 cups flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 1 stick butter softened
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 pint blueberries
  • 2 tablespoons butter melted
  • 2-3 tablespoons coarse sugar

Instructions
 

  • Preheat oven to 350 degrees F.  Mix dry ingredients.  Cut in 1 stick of butter until crumbly.  Set aside one cup.
  • Add milk, eggs and vanilla to the bigger dry mixture.  
  • Gently stir in berries.  Pour into muffin tins.  Top with coarse sugar if desired.
  • Mix melted butter with remaining 1 cup of crumbs.  Sprinkle over batter.  Bake for 20-30 minutes depending on the size of the muffins.

Nutrition

Calories: 191kcalCarbohydrates: 33gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 27mgSodium: 53mgPotassium: 101mgFiber: 1gSugar: 20gVitamin A: 194IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

Tried this recipe?Mention @PlowingThroughLife or tag #PlowingThroughLife!

Shared on The Food Hussy’s Meal Plan

8 Comments

  1. 5 stars
    Made these for the first time yesterday and I am in love! They have the perfect amount of sweetness and great crumbly texture and are so easy!

    1. Thanks so much for letting me know! So glad that you love them!

  2. Can you substitute brown sugar for the regular sugar?

    1. Hi there! Great question! I haven’t tested this recipe with brown sugar and I’m not sure how well it would work for the crumble topping. I would use granulated sugar or coarse sugar as a 1st and 2nd choice if available. If you do try brown sugar please let me know how it works. Thanks! Jennifer

  3. The butter is confusing me…. so there is 1 stick cut up that goes on top of the muffins, but none goes into the muffins? Please clarify! I’m excited to try these! Thanks

    1. Jennifer @ Plowing Through Life says:

      Hi! Great question! There is 1 stick that goes into the muffin mixture. This stick should be softened, but NOT melted. Use a fork to “cut” or stir into the flour mixture to create a crumbly mixture. And additional 2 tablespoons of butter that is melted and mixed into the crumbly mixture that goes on top. Hope you love this recipe as much as we do!

  4. Can the batter be made ahead of time and put in fridge overnight? Or best to bake them day before if there is time crunch? Thank you!

    1. Jennifer @ Plowing Through Life says:

      Hey There! I would just bake them a day ahead of time! Hope you enjoy these muffins as much as we do 🙂

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