These easy Blueberry Crumb Muffins are cake-like muffins bursting with blueberries, and topped with a crunchy, buttery streusel crumb topping – can you blame me for eating more than one?
My obsession with muffins is well documented. How else can I eat cake for breakfast and convince myself I’m actually being healthy? These really are the best muffins I’ve ever made with fresh blueberries, from the vanilla in the batter, the crunchy streusel topping, or how easy they are to make!
Blueberry Crumb Muffins are super quick to mix up and bake, and just that little bit more special than plain blueberry muffins.
Check out my Strawberry Banana Muffins for more epic homemade muffins! You may also love my Blueberry Waffles (75k people do so far!), or my No Bake Blueberry Cheesecake.
Step-by-step photos and instructions are below!
What you’ll find in this post:
Why you’ll love this recipe:
- Simple ingredients. Find most of the ingredients right in your pantry and fridge.
- Easy blueberry muffins. Seriously, just mix and bake. The topping is optional, but SO good.
- Flavor and texture. These muffins are tender, moist, soft and fluffy and packed with blueberries.
- Easy to double. This is the best blueberry muffin recipe to make big batches of. The recipe makes 12 muffins, but if you have a crowd – just make a ton more! This is a great recipe to freeze as well.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Blueberry Muffin Recipe Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
- For the muffin batter, we’ll need plain all purpose flour, baking powder, plain white sugar, salt, milk (2% or whole), large eggs and vegetable oil.
- Blueberries. I use fresh blueberries. Frozen blueberries can be used, but they will be wetter, and give a purple color to the batter. Which is totally cool!
- For the crumble topping, it’s flour, sugar (brown sugar can be used here), cinnamon and butter (not melted butter).
How to make Blueberry Muffins with Crumb Topping
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat oven to 350°F, and prepare a muffin pan by lining it with paper muffin cups or spray with non-stick spray.
Make the muffin batter
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Make a well in the center of the dry ingredients and add the wet ingredients: oil, beaten eggs, milk and vanilla.
Stir just until everything is combined, then fold in the blueberries.
Scoop the batter into the muffin tin
Scoop the batter into each muffin tin liner filling them right to the top. I use a large cookie scoop (affiliate link) to make this easier.
Make the Crumb Topping
To make the streusel topping, combine the flour, sugar, cinnamon and butter in a small bowl. With your fingers, work the butter into the dry ingredients until it resembles crumbs. Set aside.
Sprinkle the streusel on the tops of the muffins then place on the center rack of the oven to bake.
Bake the muffins
Bake for 28-30 minutes until lightly golden and a toothpick inserted in the center comes out clean. Allow the muffins to cool on a wire rack and then move to an airtight container for storage. Devour.
Kylee’s Notes
Use a large cookie scoop to scoop the batter, and a small cookie scoop to scoop the crumb topping.
Add a teaspoon of lemon zest to brighten the flavors.
What to do with leftovers
Freezing instructions
Muffins can be frozen after baking. Cover tightly with foil and wrap with plastic wrap and place in a freezer bag. Freeze. Thaw at room temperature. Warm in microwave if you’d like!
Frequently Asked Questions
Can I substitute the all-purpose flour with whole wheat flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. You might want to use half whole wheat and half all-purpose flour for a lighter texture.
How do I prevent the blueberries from sinking to the bottom of the muffins?
Toss the blueberries with a small amount of flour before folding them into the batter.
Can I use a different type of fruit instead of blueberries?
Yes, you’re the boss! You can substitute the berries with other fruits like raspberries, blackberries, or diced strawberries. Just be mindful of the moisture content and size of the fruit pieces.
Can I add nuts to the recipe?
Yes, you can add nuts such as chopped walnuts or pecans to the batter or the crumb topping for added crunch and flavor. Just fold them into the batter along with the blueberries or sprinkle them over the crumb topping before baking.
More delicious Muffin recipes:
- Trail Mix Muffins. Make these fun trail mix muffins for a boost in lunchboxes, or make them for yourself! Fluffy muffins with fruit and nuts – irresistible!
- Cinnamon Sugar Donut Muffins. A hybrid between a donut and a muffin – sweet, fluffy, dipped in butter and then rolled in cinnamon sugar.
- Raspberry Crumb Muffins. Delicate, vanilla-y muffins, with a buttery crumb topping, and a sweet jammy surprise inside, these won’t last long.
- Bakery Style Chocolate Chip Muffins. Moist, fluffy, and loaded with chocolate chips, they feature perfect tall muffin tops for a delightful treat.
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Blueberry Muffins with Crumb Topping
Video
Recommended Equipment
Ingredients
Muffin Batter
- 2 ½ cups all-purpose flour
- 1 ¼ cups granulated white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 2 large eggs (lightly beaten)
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Streusel Top
- 3 tablespoons all-purpose flour
- 3 tablespoons granulated white sugar
- 3 tablespoons butter (cut into cubes)
- ½ tablespoons ground cinnamon
Directions
Get prepped
- Preheat oven to 350°F.
- Prepare a muffin tin by lining it with paper muffin cups or spray with non-stick spray.
Make the batter
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Make a well in the center of the dry ingredients and add the oil, beaten eggs, milk and vanilla. Stir just until everything is combined.
- Fold in the cranberries and then scoop the batter into the muffin tin filling them right to the top.
Make the Streusel Topping
- To make the streusel topping, combine the flour, sugar, cinnamon and butter in a small bowl. With your fingers, work the butter into the dry ingredients until it resembles crumbs.
- Sprinkle the streusel on the tops of the muffins then place on the center rack of the oven to bake.
Bake
- Bake for 28-30 minutes until lightly golden and a toothpick comes out clean.
- Allow the muffins to cool and then move to an airtight container for storage.
- Devour.
Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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