Blueberry crumble muffins

These lovely little muffins are a great tea-time treat for any occasion. Enjoy them at home with a nice cuppa or take them to a family picnic or lunch – they’ll be a hit every time! The crumble on top is delicious (you can even sprinkle over a few almond slivers before baking, like in the picture), while the muffin itself is so light and fluffy with those fresh little bursts of flavour thanks to the blueberries. Delish!



  • 3/4 cup plain flour
  • 3 tablespoons brown sugar
  • 1/4 cup unsalted butter, chilled

Blueberry muffins

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  • 2 and 1/2 cups plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup brown sugar
  • 1/2 cup caster sugar
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup boiling water
  • 1 cup frozen or fresh blueberries


1. Preheat oven to 200C. Grease a 12-hole muffin pan with butter. First make crumble. Put flour and sugar in a small bowl. Cut butter into small pieces and rub into the flour mixture using fingers until it forms small crumbs. Cover and place in the fridge.

2. In a large mixing bowl, sift flour, baking powder and baking soda. Add sugars and mix together with a wooden spoon. In the microwave, heat butter in a large heatproof bowl until just melted, stirring in between 10 second bursts. Remove the butter and set aside to cool slightly. Meanwhile turn the kettle on and pour out 1/4 cup of boiling water and set aside.

3. Add vanilla, eggs and buttermilk to cooled butter and whisk gently until combined. Make a well in the middle of dry ingredients, add the wet ingredients and begin to fold. Very gently start to fold the mixture using a spatula or wooden spoon and then pour in the hot water. Fold until the mixture is just combined – be careful not to over mix. Stir in the blueberries gently.

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4. Spoon out mixture into prepared tin. Add crumble on top of each muffin. Bake for 5 minutes before turning down the heat 180C and baking for a further 10-15 minutes (this will depend on your oven) or until a knife inserted into the middle comes out clean. Leave muffins to cool completely on a cooling rack before taking out of tray.


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