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I just love a Blueberry Muffin with a buttery crumble on top! They truly are one of the best treats in my opinion. This recipe is particularly delicious – the muffins are moist, flavorful, and made with healthier ingredients. Instead of vegetable oils, we’re opting for classic grass-fed butter which is incredibly nutrient-dense. Then instead of refined sugar like white sugar or brown sugar, we’re opting for coconut sugar, and a touch of honey for extra moistness. These Blueberry Muffins with Crumb Topping are truly a dream come true and I know you’ll love them just as much as I do!

Nutritional benefits of this recipe

Blueberries are especially rich in anthocyanins compared to most other fruits, which is what gives them their deep blue color. These compounds act as powerful antioxidants that help protect your cells from damage and are linked to better heart and brain health. They are also rich in vitamin C, vitamin K, and fiber, which support immune function, bone health, and digestion.
I use coconut sugar in my desserts, which is natural, lower glycemic, and unrefined. Coconut sugar is the dehydrated sap of the coconut palm and has a “golden” taste to it, much like brown sugar.
Eggs are a complete source of protein and are one of the richest sources of choline. They also have vitamin D3, folate, etc.
For the healthiest dairy products (butter and milk for this recipe), I always recommend buying grass-fed. Better yet, if you can support a local farm that has grass-fed cows and dairy products, then do that!
I’m a big believer in high-quality flour. I use Sunrise Flour Mill for all my baking because it’s non-GMO, unbleached, properly grown, properly milled, and organic. Wheat products in America are highly sprayed with Glyphosate which is shown to wreak havoc on our gut microbiome. Properly grown and prepped wheat products are easier to digest and are actually nutrient-dense.

Blueberry Muffins with Crumb Topping cut in half showing all the delicious blueberries on the inside

Blueberry Muffins with Crumb Topping in beautiful lighting with muffins in the background

Ingredients for Blueberry Muffins with Crumb Topping

Blueberries

White flour – I love Sunrise Flour Mill

Coconut sugar

Grass-fed butter

Grass-fed milk

Eggs

Honey

Vanilla extract

Baking powder

Baking soda

Salt

overhead view of 10 Blueberry Muffins with Crumb Topping - all in unbleached tulip liners

Blueberry Muffins with Crumb Topping cover photo by Home-Cooked Living - 2 muffins stacked on top of each other, and the top muffin has a bite taken out of it, showing the moist inside with fresh baked blueberries

What’s heritage wheat?

Heritage wheat was the predominant wheat grown in America up until the 1950’s. Many people find it more digestible than modern wheat. The history of it can be tracked to biblical times and has been responsible for nourishing generations. It was grown before the introduction of intensive scientific plant breeding (read from source).

Is heritage flour healthier?

Yes, very much so! It is properly milled, non-GMO, unbleached wheat. I buy it from Sunrise Flour Mill. They’re the brand I buy flour from to make my sourdough, and I decided to give their traditional white flour a try for this muffin recipe!

Are these Blueberry Muffins with Crumb Topping healthy?

Yes! Not only do I use non-GMO flour, but I also sweeten these muffins with coconut sugar instead of ultra processed sugar like the conventional white or brown sugar. Coconut sugar is a wonderful alternative for those looking for a healthier, lower-glycemic sweetener that still allows them to indulge in baked goods! Also – using grass-fed dairy products adds so many beneficial nutrients to this recipe – I am ALL for grass-fed dairy!

Blueberry Muffins with Crumb Topping on top of an unwrapped tulip liner

Equipment needed

Kitchen Scale

Muffin liners – I use these unbleached tulip liners

Muffin pan – I use stainless steel

Electric mixer

Mixing bowls, spatula

How to make Blueberry Muffins with Crumb Topping

Preheat oven to 375°F. Line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, using an electric mixer, beat together the room temperature or softened butter, coconut sugar, honey, and vanilla extract until creamy and lightened in color, about 1-2 minutes.
Add one egg and beat together. Add the remaining egg and beat again.
Pour in the milk and beat together until incorporated.
Add the dry ingredients into the wet ingredients and beat on low speed until just combined. Do not overmix.
Fold in the blueberries. Try not to over-mix, just fold together until the blueberries are incorporated.
Scoop the batter into the prepared muffin tin, then disperse the crumb topping on top of each.
Bake for 18-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean – mine took 23 minutes in a stainless steel pan – keep in mind that aluminum pans cook food quicker.
Remove the muffins from the oven and let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to finish cooling.
Please leave a review if you made this recipe – I would love to know how you like it!

Blueberry Muffins with Crumb Topping with a bite taken out of it, showing the moist inside.

Modifications and variations

Omit the crumb topping for a regular blueberry muffin.
Substitute coconut oil in place of the butter for a dairy-free recipe. Keep in mind this will change the flavor profile.

Other recipes you’ll love

Blueberry Muffins (without any crumb topping!)

Peach Muffins with Pecan Crumble

Honey Walnut Banana Muffins

I hope you love these Blueberry Muffins with Crumb Topping! Please be sure to leave a comment and a rating if you give them a try. I would love to know how it turned out for you!

Verse of the Day: “If any of you lacks wisdom, let him ask God, who gives generously to all without reproach, and it will be given him.” – James 1:5

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Blueberry Muffins with Crumb Topping