Buttermilk Blueberry Muffins with Crumble Topping

We think breakfast and brunch always go better with muffins! If you love muffin tops, you’ll be crazy about the maple crumble topping. Don’t stop ‘til you reach the bottom, though, because every bite is exploding with sweet blueberries nestled in the rich buttermilk muffin. These are bakery-quality muffins you can make at home, and they’re ready in a jiffy!

Prep Time
15 minutes
Cook Time
20 to 25 minutes
Three blueberry muffins served with milk and a basket of blueberries

Redpath® Golden Yellow Sugar & Redpath® Special Fine Granulated Sugar 2kg

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Special Fine Granulated Sugar 2kg

Redpath® Special Fine Granulated Sugar 2kg

An economically-sized bag of our versatile granulated sugar, it’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.

Redpath® Special Fine Granulated Sugar 2kg
14 muffins
For the crumble topping:
  • ½ cup (63 g) all-purpose flour
  • ¼ tsp (1 g) ground cinnamon
  • ¼ tsp (1 g) ground nutmeg
  • ¼ tsp (2 g) salt
  • ¼ cup (57 g) butter, melted
  • 3 tbsp (42 g) Redpath® Golden Yellow Sugar
  • ½ tsp (2 ml) pure vanilla extract
For the muffins:
  • 2 ¼ cups (281 g) all-purpose flour
  • ½ cup (109 g) Redpath® Golden Yellow Sugar
  • ½ cup (100 g) Redpath® Granulated Sugar
  • 2 tsp (10 g) baking powder
  • ½ tsp (3 g) baking soda
  • ½ tsp (3 g) salt
  • ½ tsp (1 g) ground nutmeg
  • ½ cup (125 ml) buttermilk
  • ¼ cup + 2 tbsp (85 g) butter, melted
  • 1 egg, lightly whisked
  • 2 tsp (4 g) finely grated orange zest
  • 1 ½ tsp (7 ml) pure vanilla extract
  • ½ tsp (2ml) pure almond extract
  • 1 ½ cups (222 g) blueberries
For the crumble:

Step 1

In a small bowl, whisk together the flour, ground cinnamon, nutmeg, and salt. In a microwave-safe bowl or measuring cup, melt butter at 10 second intervals until butter is melted.

Step 2

Whisk in the 3 tbsp of Redpath® Golden Yellow Sugar and pure vanilla extract until well mixed. Pour the butter-sugar mixture over the dry ingredients and with a fork or your fingertips work into the dry ingredients until clumps form.

For the muffins:

Step 1

Preheat oven to 425ºF (218ºC). Line a muffin tin with paper liners.

Step 2

In a medium bowl whisk together the flour, Redpath® Golden Yellow Sugar, Redpath Granulated Sugar, baking powder, baking soda, salt, and ground nutmeg until well combined.

Step 3

In a large measuring cup, whisk together the buttermilk, melted butter, egg, orange zest, pure vanilla extract, and almond extract.

Step 4

Make a well in the dry ingredients. Pour the wet ingredients into the dry. With a rubber spatula, fold the mixture together, using as few strokes as possible, until just-combined.

Step 5

Fold in the blueberries.

Step 6

With a small ice cream scoop, fill each lined muffin well about ¾ full. Sprinkle the tops of the muffins with about a tablespoon of the crumble topping. Lightly pat the topping into the batter.

Muffin batter in a muffin tin topped with maple crumble

Step 7

Place into the preheated oven and bake for 10 minutes. Reduce temperature to 350ºF (177ºC). Bake for 10 to 15 minutes, or until a skewer inserted into the centre of a muffin comes out clean.

Step 8

Take out of the oven and allow to cool in the tin for about 5 minutes before removing from pan and placing onto a wire cooling rack to cool completely.