Name: Blueberry Crumb Muffins
Prep time: 2 min
Cook time: 18 min
Total time: 20 min
Yield: 8 muffins
Ingredients: 1 1/2 cups flour; 3/4 cup sugar; 1/2 tsp salt; 2 tsp baking powder; 1/3 cup vegetable oil; 1 egg; 1/2 cup milk; 1 cup blueberries; 1/4 cup sugar; 3 Tbs flour; 2 Tbs butter (cubed); 1 tsp cinnamon

This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.

Jump to Recipe | Print Recipe

Not your average muffin, these Blueberry Crumb Muffins take it up a notch with a sweet streusel topping. Perfect for weekend breakfasts, or just having around to nosh on…

My obsession with muffins is well documented. How else can I eat cake for breakfast and convince myself I’m actually being healthy?

Blueberry Crumb Muffins are super quick to make, and just that little bit more special than plain blueberry muffins – no wait.. actually, these are fabulous!

Cake-like muffins bursting with blueberries, and topped with a crunchy, buttery streusel – can you blame me for eating more than one?

This recipe makes 8 muffins instead of the usual 12, which is perfect for us – we each get 2, one for now, 1 for later! I like them fresh out of the oven – to be honest, my two muffins are eaten within quick succession of each other. I like to bake them in the afternoons, right before I go pick up my sons, so the house smells delicious when we walk in the door. Is there anything better than walking in a house that smells like fresh muffins (or cookies)? I think NOT!

Love blueberry muffins? Tweet it!!

How to make Blueberry Crumb Muffins:

(full printable recipe below – just scroll on down!)

Preheat the oven to 400.
Grease or line your muffin pan with 8 liners.

Make the Streusel Topping

Combine the sugar, flour, butter and cinnamon in a medium bowl and mix until blended, but crumbly. Pea sized lumps = just fine.
Combine dry ingredients (flour, sugar, salt and baking powder) in a large bowl.
Add the vegetable oil into a measuring jug.
Add the egg and enough milk to make 1 cup of liquid.
Add wet to dry, then fold in the blueberries.
Fill muffin cups to the top, then sprinkle the streusel topping over the top.
Bake for 4 minutes at 425, then reduce temperature (leave the muffins in the oven) to 400 – and cook for 18-20 minutes. A toothpick inserted should come out clean.

Ingredients in Blueberry Crumb Muffins

Kylee’s Notes for Blueberry Crumb Muffins

Use a large cookie scoop to scoop the batter
Use a small cookie scoop to scoop the crumb topping.
The mixture will be super thick – don’t worry!
This muffin recipe makes EIGHT muffins (sometimes 9, depending on how generous I am with the batter).

Check out the original photo from 2008!! Super special, right?

Love muffin recipes? Me too! Here are some of my favorites:

WANT TO TRY THESE BLUEBERRY CRUMB MUFFINS?
PIN IT TO YOUR BREAKFAST, BRUNCH OR SNACKS BOARD!
FIND ME ON PINTEREST FOR MORE DELICIOUS RECIPES!