I love the combination of blueberries and poppy seeds. Not only are they delicious but there is something so beautiful about the tiny poppy seeds that mimic the large and plump blueberries. They are a match made in heaven! Add them to an awesome muffin batter, top them with a crumb mixture and you get a breakfast that dreams are made of! Keep scrolling to see how simple Blueberry Poppy Seed Crumb Muffins are to make at home.
Last week when I was making Lemon Poppy Seed Sheet Cake Cookies, I decided to add poppy seeds to my favorite blueberry muffins. I was so happy with the results!
Then I realized that the last time I posted a muffin recipe was over two years ago! How can that possibly be? Muffins are too awesome to not share.
I love how simple they are to make. They use ingredients that you have on hand. And the very best part is that everyone loves them. I can’t wait for you to make them for yourself!
Thank you so much for stopping by! This Blueberry Poppy Seed Crumb Muffins post contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!
How to Make Blueberry Poppy Seed Crumb Muffins
Muffins are a quick bread and so they are really easy to pull together. They start a lot like a basic cookie recipe.
You will cream together the softened butter, sugars, eggs and vanilla. I like to use both granulated and brown sugar in this recipe because I love the flavor that brown sugar adds.
Then you add the dry ingredients all at once and mix the batter together.
The batter will look really dry and clumpy but that is totally fine because then you add the milk.
The milk will bring the entire batter together.
First, add the poppy seeds and mix them into the batter. Be sure that they are nicely incorporated into the mixture.
We don’t want to add the blueberries at the same time because they are much more delicate.
Once the poppy seeds are mixed in, add the blueberries. I used frozen blueberries but you can use fresh too. The benefit of using fresh blueberries is that they don’t bleed into the dough like the frozen ones tend to do.
Mix them into the batter very gently. Like I said above, they will easily bleed color. If you are using frozen then it is inevitable but also totally fine.
I like the little bit of purple streaked throughout.
Using a large scoop, {or about a 1/4 cup} scoop a mound of batter into each muffin cup. I like to use muffin liners because they make clean up so much easier but you could also just spray each cup with non-stick spray.
The Best Crumb Topping for your Blueberry Muffins or Cakes
Finally, turn your attention to the crumb topping. They key to phenomenal crumb topping is to not over mix. You want to combine the ingredients just enough so that you have crumbs and not a paste.
The mixture should stick together when you squeeze it in your hand.
Take a generous amount of crumb topping and divide between the muffins. I am a crumb topping lover, so I always make sure there is an ample amount. If you are someone who isn’t a huge fan, then half the recipe.
Bake for 20-24 minutes or until the muffins are golden brown and a tooth pick inserted in the center comes out clean. Let them cool for a few minutes and then remove them from the pan.
You can serve them warm or store them at room temperature for up to 4 days. They also freeze great for up to 3 months.
These muffins didn’t last long around our place. With everyone home, they were quickly eaten for breakfast and dessert.
With crumb topping the possibilities are endless!
What is the Difference between a Muffin and a Cupcake?
This is always one of the first questions I get at school when I am teaching about muffins. I get it! Muffins and cupcakes are made in the same pan, so it would seem hard to distinguish the difference.
There are two main differences.
- THE MIXING PROCESS-Cupcake batter is mixed significantly longer than a muffin batter.
- THE CONSISTENCY-Cupcake batter should be light and airy, while muffin batter is generally thick and lumpy.
Do you love these Blueberry Poppy Seed Crumb Muffins and love baking for breakfast? Try these recipe…
- Crumb Cake Donuts made with Cake Mix
- Sheet Pan Pancakes
- Banana Crumb Cake
- Maple Pecan Scones
- One Rise Cinnamon Rolls
Blueberry Poppy Seed Crumb Muffins
Ingredients
- 1/2 cup butter {softened}
- 1/2 cup granulated sugar
- 1/4 cup brown sugar {packed}
- 1 egg
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1/2 tbsp poppy seeds
- 2 cups blueberries
Crumb Topping
- 1/4 cup butter {softened}
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 3/4 tsp cinnamon
Instructions
- Preheat oven to 350 degrees. Cream together butter, sugar, egg and vanilla extract. Add in flour, baking powder and salt and combine. Pour in milk and mix {but do not over mix}. Add poppy seeds and stir until they are evenly distributed. Gently fold in blueberries, being sure that you don't over mix so that they don't bleed into the batter. Using a large scoop, scoop a mound of batter into the muffin pan.
- In another bowl combine the crumb topping ingredients and cut them together. Be sure to not over mix into a paste. Sprinkle the crumbs over the top of the blueberry muffins. Bake for 20-24 minutes or until golden brown and/or a tooth pick inserted in the middle comes out clean. Remove from oven and let cool for at least 15 minutes. Serve warm or store in an air tight container at room temperature for up to 4 days. They also freeze well for up to 3 months.
