Homemade Blueberry Muffins with Crumb Topping
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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. Jump to the recipe card if you wish!
Why you’ll love this
- 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.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
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
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This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet 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
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.
Toss the blueberries with a small amount of flour before folding them into the batter.
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.
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
Ingredients
Muffin Batter
- 2 ½ cups all-purpose flour
- 1 ¼ cups white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 2 lightly beaten large eggs
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Streusel Top
- 3 tablespoons all-purpose flour
- 3 tablespoons white sugar
- 3 tablespoons butter cut into cubes
- ½ tablespoons ground cinnamon
Instructions
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 2 ½ cups all-purpose flour, 1 ¼ cups white sugar, 1 tablespoon baking powder and 1 teaspoon salt.
- Make a well in the center of the dry ingredients and add the ½ cup vegetable oil, 2 lightly beaten large eggs, ¾ cup milk and 1 teaspoon vanilla extract. Stir just until everything is combined.
- Fold in 1 cup fresh blueberries 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 3 tablespoons all-purpose flour, 3 tablespoons all-purpose flour, 3 tablespoons white sugar, 3 tablespoons butter and ½ tablespoons ground cinnamon 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.
Video
Notes
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Nutrition
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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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
These are amazing!! My 5 year old grandson approves!
Light, fluffy and not too sweet.
I’d like to make these in very large muffin tins. How does this alter the cooking time or temp? I’d also like to use the rest of the buttermilk I got to make the delicious lemon Bundt cake.
You’ll need to cook them longer for them to fully cook. Just add a few minutes and test. And, you’ll love that Lemon Bundt Cake!!
This is by far my favorite blueberry muffin recipe! I love the texture and the streusel topping!
I love blueberry and streusel – I usually make it in a coffee cake, but muffins are just so portable