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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!
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 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.
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:
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Blueberry Crumb Muffins
Prep Time
2 mins
Cook Time
18 mins
Total Time
20 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 8 muffins
Calories: 323 kcal
Ingredients
Muffin Batter
- 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
Directions
- 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.
Recipe Video
Recipe 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
Blueberry Crumb Muffins
Amount Per Serving
Calories 323 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 9g 45%
Cholesterol 29mg 10%
Sodium 187mg 8%
Potassium 193mg 6%
Total Carbohydrates 49g 16%
Dietary Fiber 1g 4%
Sugars 27g
Protein 4g 8%
Vitamin A 2.9%
Vitamin C 2.2%
Calcium 8.2%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.
Kate
I love blueberry and streusel – I usually make it in a coffee cake, but muffins are just so portable