Julie Clark
Posted:
Blueberry Muffins with Crumble Topping
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There’s nothing like a blueberry muffin with crumble topping! Fluffy, sweet muffins loaded with fresh blueberries and a buttery streusel topping make a quick breakfast treat. This blueberry muffins recipe boasts the same batter as my popular strawberry quick bread. First I turned it into blueberry crumble bread at your request, and now these blueberry crumb muffins.
My kids always say they don’t like blueberries. It never fails when I crave a homemade blueberry muffins with crumble topping that somehow they disappear much faster than I could ever eat them. If these blueberry muffins are a hit with kids who don’t even like blueberries, then you can imagine how much they are loved by blueberry lovers like me!
Reader feedback:
Susie says, “I finally found the perfect blueberry muffins!! My family loves them, my friends love them, my painter loves them…haha! These are delicious any time of the day!! Thank you for sharing! So easy to make, and if you are browsing blueberry muffin recipes you definitely need to make these!!!” ⭐️⭐️⭐️⭐️⭐️
Ingredients Needed
About the basic ingredients:
- This muffin recipe works well with gluten free all-purpose flour.
- I use vegetable oil, but melted coconut oil works well too.
- Non-dairy milk can be substituted for 2% milk.
- Fresh blueberries are best, but when it isn’t blueberry season, frozen work too! If you choose frozen, add them to the batter frozen, not thawed. This will help prevent your batter from turning blue.
✨ See the recipe card for the full recipe and ingredients. ✨
How to Make Blueberry Muffins with Crumble Topping
- Prepare by preheating the oven to 425º Fahrenheit. Line a muffin pan with 12 paper liners.
- In a large bowl, whisk together the sugar, milk, oil, egg and vanilla.
- In a medium bowl, combine the flour, baking powder and salt.
- Add the dry ingredients to the wet ingredients and fold together until just combined. Do not over mix. Fold the fresh blueberries gently into the batter.
When you’re making these buttery blueberry muffins or other quick breads, it’s important to not over mix the batter.
Why is this? Over mixing the batter can cause the texture of the muffin to be tough and rubbery. Over mixing develops gluten strands which can make for a chewier muffin. Chewy can be good in certain yeast breads or cookies, but no one wants a chewy blueberry muffin.
- Spoon the muffin batter into the muffin liners, filling them ⅔ of the way full.
- In a small bowl, use a fork to mix the flour, sugar and butter together for the crumb topping. The mixture will be crumbly. Divide the crumbs between the 12 muffins, sprinkling the crumbs on top of the batter.
- Bake at 425ºF for 5 minutes, then lower the oven temperature (without opening the oven) to 350ºF and bake for an additional 16-18 minutes. A toothpick inserted in the center of the muffin should come out clean. Allow the muffins to cool completely on a wire rack.
Recipe Variations
- Use frozen blueberries, but add the frozen berries right to the muffin batter. The juicy blueberries may turn the batter slightly blue, and this will help prevent that.
- Love lemon blueberry recipes? I do too! Add a tablespoon or two of lemon zest to the batter. You can also add a lemon glaze.
- Use other fruit in this muffin recipe, such as raspberries or strawberries. With strawberries, it tastes like a strawberry shortcake muffin. 😋
How to Store Blueberry Muffins
Store the blueberry crumble muffins in an airtight container at room temperature for up to 3 days.
You can also freeze the muffins for up to 8 weeks. Wrap each muffin in plastic wrap, then place in a single layer in a freezer bag or other freezer-safe container.
Other Muffin Recipes
- Apple Butter Streusel Muffins
- Nutella Stuffed Banana Muffins
- Easy Cinnamon Muffins
- Strawberry Muffins
- Raspberry Coconut Muffins
- Homemade Peach Muffins
Blueberry Muffins with Crumble Topping
There's nothing like a blueberry muffin with crumble topping! Fluffy, sweet muffins loaded with fresh blueberries and a buttery streusel topping make a quick breakfast treat.
Servings 12
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients
For the Muffins:
- 3/4 cup granulated sugar 150 grams
- 1/2 cup 2% milk 4 ounces
- 1/2 cup vegetable oil 4 ounces
- 1 large egg
- 1 teaspoon vanilla extract 4 grams
- 2 cups all-purpose flour 260 grams
- 2 teaspoons baking powder 6 grams
- 1/4 teaspoon salt
- 2 cups fresh blueberries 12 ounces
For the crumble:
- ¼ cup granulated sugar 50 grams
- ¼ cup all-purpose flour 33 grams
- 2 tablespoons salted butter softened 28 grams
Instructions
- Preheat the oven to 425º Fahrenheit. Line 12 muffin cups with paper liners.
- In a medium bowl, whisk together the sugar, milk, oil, egg and vanilla. ¾ cup granulated sugar, ½ cup 2% milk, ½ cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, combine the flour, baking powder and salt. 2 cups all-purpose flour , 2 teaspoons baking powder , ¼ teaspoon salt
- Add the dry ingredients to the wet ingredients and fold together until just combined. Do not overmix.
- Fold the fresh blueberries gently into the batter. 2 cups fresh blueberries
- Spoon the batter into the liners, filling them ⅔ of the way full.
- In a small bowl, use a fork to mix the flour, sugar and butter together for the crumble. The mixture will be crumbly. Divide the crumbs between the 12 muffins, sprinkling the crumbs on top of the batter. ¼ cup granulated sugar , ¼ cup all-purpose flour , 2 tablespoons salted butter
- Bake at 425ºF for 5 minutes, then lower the oven temperature (without opening the oven) to 350ºF and bake for an additional 16-18 minutes. A toothpick inserted in the center of the muffin should come out clean. Allow the muffins to cool completely on a wire rack.
Video
Notes
- With reader feedback, I’ve halved the crumble topping ingredients so that there is no waste. The amounts in the recipe card are the new amounts, the video is the older (and higher) amounts.
- Starting the oven on a high temperature makes the muffins pop up on top and make a nice muffin top, just like a bakery style muffin.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe making 12 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 273kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 76mg | Potassium: 132mg | Fiber: 1g | Sugar: 20g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg
This was really yummy! It was just like a bakery muffin. I added some cinnamon to the top mixture 🙂 Try these!
Super easy and delicious! My family devoured these! The streusel on top was perfect!
I feel disappointed with how my muffins look. All the crumble stretched and split! What did I do wrong?
I split the recipe in half, the batter of blueberries to batter was not great, way too many blueberries for the amount of batter. However, adding in some more fake sugar, milk, vanilla, and flour fixed it. Recipe was really good and fluffy even with the use of fake sugar!
I’ve made these twice in the past few days because my husband and kids love them so much! Any chance it would work as a cake recipe for two small 6 inch cakes? My nearly 4 year old wants a blueberry cake for her birthday and I’d rather go with a tried and true recipe.
These muffins are delicious!!! I squeezed a little
Lemon juice into the batter and into the crumble…. very delicious!
Absolutley delicious….i added a little cinnamon to the crumble mix…perfection.
These Muffins are amazing! Best part…you NAILED the streusel topping. I make these very two weeks for my boys to take to work as they request them all the time. Thank you for sharing and it is definitely a “keeper”. Best muffin recipe I have found and the search has now ended.
Followed the recipe exactly but they came out extremely dense. The crumb topping seemed to not have enough butter to make a crumble, I added extra butter and the muffins came out looking like there was just raw flour on top.
Came out great!
No stars. This recipe is the worst. They were terrible. They were dense and tasted horrible.
How long would I bake them if I only have a mini size muffin pan to use? They’re currently in the oven so I’ll probably figure it out shortly but I wanted your recommendation for the future to compare to my results! Thanks
These are delicious!! I doubled the recipe- can I freeze them?
Thank you so much for this recipe. Followed it as written and it did not disappoint. In fact, I’ve made them three times in as many weeks! Simple, but delicious.
My first time making blueberry muffins and this will definitely be the only recipe I use! They are so moist, cake-like and so delicious!! The topping makes it that much sweeter. I will be sharing this recipe with friends and family- thank you!
Don’t know what I did wrong but they came out raw in the middle. In fact I think I baked them for longer than it said. The mix was dense so when a toothpick was inserted it came out clean 🤷🏼♀️