This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
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 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!
Prep: 2 minutes
Cook: 18 minutes
Total : 20 minutes
yield: 8 muffins
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
Calories: 323kcal (16%) Carbohydrates: 49g (16%) Protein: 4g (8%) Fat: 13g (20%) Saturated Fat: 9g (56%) Cholesterol: 29mg (10%) Sodium: 187mg (8%) Potassium: 193mg (6%) Fiber: 1g (4%) Sugar: 27g (30%) Vitamin A: 145IU (3%) Vitamin C: 1.8mg (2%) Calcium: 82mg (8%) Iron: 1.5mg (8%)
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.
