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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…
How to make Blueberry Crumb Muffins:
(full printable recipe below – just scroll on down!)
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Preheat the oven to 400.
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Grease or line your muffin pan with 8 liners.
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Combine the sugar, flour, butter and cinnamon in a medium bowl and mix until blended, but crumbly. Pea sized lumps = just fine.
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Combine dry ingredients (flour, sugar, salt and baking powder) in a large bowl.
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Add the vegetable oil into a measuring jug.
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Add the egg and enough milk to make 1 cup of liquid.
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Add wet to dry, then fold in the blueberries.
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Fill muffin cups to the top, then sprinkle the streusel topping over the top.
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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?
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Ingredients
Muffin Batter
- 1 1/2 cups all purpose 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
Streusel Topping:
- 1/4 cup sugar
- 3 Tbs all purpose flour
- 2 Tbs butter cubed
- 1 tsp cinnamon
Instructions
- 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 flour, sugar, salt and baking powder.
- 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 should come out clean.
- Cool, and devour.
Tips & Notes:
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).
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
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