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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.
Ingredients
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.
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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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.
Make the muffin batter
- 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
- 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:
- 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