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PB blueberry muffin
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The Best Peanut Butter and Blueberry Crumb Muffins

These fluffy Blueberry Muffins are bursting with fresh blueberries and topped with a decadent peanut butter crumb topping, offering a perfect balance of sweetness and crunch in every bite.
Prep Time25 minutes
Total Time25 minutes
Course: Breakfast
Keyword: Blueberry Muffins, Breakfast, Muffins, Peanut Butter
Servings: 12 Muffins

Ingredients

Blueberry Muffins:

  • 1/2 cup buttermilk, (120ml) room temperature
  • 1/2 cup vegetable oil (120ml)
  • 1/4 cup full fat sour cream, (60g) room temperature
  • 2 eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 3/4 cup granulated sugar, (150g)
  • 2 1/4 cup all purpose flour, (280g) spooned and leveled
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon, optional
  • 2 cups fresh blueberries, (280g) see note

Peanut Butter Crumb Topping:

  • 1/2 cup creamy peanut butter, (42g) melted
  • 3 tbsp unsalted butter, (40g) melted
  • 1/2 cup light brown sugar, (110g) packed
  • 2/3 cup + 1 tbsp all purpose flour, (100g) spooned and leveled
  • 1/2 tsp salt

Peanut Butter Drizzle:

  • 1/2 cup creamy peanut butter, (42g) melted

Instructions

Peanut Butter Crumb Topping

  • Place unsalted butter and peanut butter in a microwave safe bowl and melt together (I did this in 15 second intervals, mixing in between until it’s smooth and combined). In a medium bowl, whisk together the flour, light brown sugar, salt, and cinnamon (optional). Pour the peanut butter mixture into the bowl and mix until combined with a fork. Once combined, place in fridge while you’re working on the muffin batter (see note*)

Blueberry Muffins:

  • In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon, set aside.
  • In a large mixing bowl, whisk together the buttermilk, oil, eggs, sour cream, and vanilla extract until combined.
  • Add the dry ingredients to the wet ingredients, stirring with a spatula until JUST combined (you want a few streaks of flour still). Gently fold in the blueberries. Do not over mix. Use a large cookie scoop to evenly distribute muffin batter among 12 cupcake tins. Sprinkle generously with peanut butter crumb topping.
  • Bake for 10 minutes at 425 degrees. After 10 minutes, lower oven temperature to 375 degrees and bake for another 14-16 minutes. Do not open the door when changing the temperature.
  • Muffins are done with a toothpick inserted and just a few crumbs come off. Let the muffins cool in the pan for 10 minutes before transferring to a cooling rack.
    At this time you can drizzle additional melted peanut butter if desired.

Notes

*Crumb topping should be more clumpy like wet sand. When taking out of the fridge before placing on muffins, you'll have to break up the mixture with a fork to get small pieces. 
*Fresh blueberries are best but frozen will work just as well.
*Cinnamon is optional for batter and crumb topping but I think cinnamon with muffins is just a must have.
*Peanut butter drizzle is optional but suggested if you're a BIG peanut butter lover.
*Standard muffin liners work fine, I like using Tulip Cupcake Liners to create a more bakery-type of feel for these muffins.