Martha Foose’s Crumble-Top Blueberry Muffins

A recipe from the new bakery of a Mississippi pastry queen

Photo: Laurel Rowell

“I recently made friends with a fellow who has a beautifully run nursery by the name of Sandy Run Farm over in Purvis, Mississippi. It’s a glorious place, and he stewards the land brilliantly too,” says Martha Foose. The farm is also the secret weapon in the signature muffin of her soon-to-open bakery, Loblolly, in Hattiesburg. Borrow her recipe whenever you’ve got a bumper crop of blueberries of your own, fresh or frozen.

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  • Crumble-Top Blueberry Muffins (Yield: 9 muffins)

  • For the crumble topping

    • ½ cup all-purpose flour

    • ⅓ cup granulated sugar

    • Generous pinch kosher salt

    • ¼ cup melted butter

    • ½ tsp. ground cinnamon

  • For the muffin batter

    • ⅔ cup granulated sugar

    • 1 egg

    • ¼ cup full-fat yogurt

    • ½ cup vegetable oil

    • ⅓ cup whole milk

    • 1 tsp. vanilla bean paste or extract

    • 1¼ cups all-purpose flour

    • 1 tsp. baking powder

    • ¼ tsp. fine sea salt

    • 1 cup fresh or frozen blueberries


  1. Make the crumble topping: Heat oven to 375°F. Line 9 cups of a muffin tin with paper liners, skipping 3 of the cups to encourage even baking and allowing room for the muffins to rise. Spray the top of the tin and liners lightly with non-stick spray.

  2. In a small bowl, using a fork, whisk together the flour, sugar, cinnamon, and salt. Add the melted butter and combine with the fork to form a crumble streusel. Set into the freezer until ready to top the muffins.

  3. Make the muffin batter: In a medium bowl, whisk together the sugar, egg, yogurt, oil, milk, and vanilla. Set aside.

  4. In a large bowl, whisk together the flour, baking powder, and salt. Add the yogurt mixture and stir with a flexible spatula until the two mixtures are just combined. Sprinkle the blueberries over the batter and gently fold them into the batter. Allow the batter to rest for 3 minutes.

  5. Fill each of the 9 prepared muffin cups with batter just about to the top. Top each with a mound of the cold crumble topping.

  6. Bake for 40 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool in the tin for 3 to 5 minutes, then remove from the tin to a wire rack to cool.