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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!
Kylee’s Notes
What to do with leftovers
- 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).
Freezing instructions
This recipe can also be frozen after baking. Cover tightly with foil and wrap with plastic wrap. Freeze.
Ingredient Notes
The full list of ingredients and quantities is found in the printable recipe card below.
How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- 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.
Check out the original photo from 2008!! Super special, right?
More 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.
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Ingredients
Muffin Batter
- 2 ½ cups all-purpose flour
- 1 ¼ cups granulated sugar
- 1 tablespoon baking powder
- 1 tsp 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 sugar
- 3 tablespoons salted butter (cut into cubes)
- ½ tablespoon 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.
Video
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.
Rebecca says
This is by far my favorite blueberry muffin recipe! I love the texture and the streusel topping!
Kate says
I love blueberry and streusel – I usually make it in a coffee cake, but muffins are just so portable