Blueberry Crumble Muffins

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Fluffy, cake-like muffins with a sugar streusel topping. These Blueberry Crumble Muffins with fresh blueberries are easy to mix up and perfect for breakfast or brunch.

A close up of food, blueberry muffin

Blueberry Crumble Muffins

My kids always say they don’t like blueberries. It never fails though when I get the cravings for and make homemade blueberry muffins 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 go over with blueberry lovers like me!

Blueberry Muffins with Fresh Blueberries

I like to make blueberry muffins with fresh blueberries. Make sure you wash and dry the berries well before adding them to the batter.

If you choose to use frozen berries, add them to the batter frozen. There’s no need to thaw the berries first!

blueberry muffins in muffin pan

Why should you not overmix muffins?

If you’ve followed our site for any length of time, you’ll remember that whenever we talk about quick breads or muffins, I always stress not to overmix the batter. Why is this? Over mixing the batter can cause tough, rubbery muffins. This is because you ruin any air bubbles and those air bubbles are what give you fluffy muffins! Over mixing also 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 muffin.

Mix together the wet ingredients, then the dry ingredients separately. Then fold the dry into the wet and mix just until combined. If you’re folding in fruit, do so very carefully.

muffins with streusel on top

Crumble Topping

The crumble topping on these muffins is the same crumble that is on our strawberry shortcake that I love so very much. I added it to our blueberry bread that we shared a few weeks ago…and I couldn’t resist adding it to these muffins also.

There are just 3 ingredients in the crumble: ½ cup of sugar and ½ cup of flour, then 3 tablespoons of softened butter. Mix these together just until combined. It’s OK if there is a little flour not mixed in.

A close up of half of a blueberry muffin

Other Muffin Recipes

blueberry muffins with crumble
blueberry muffins with crumble

Blueberry Crumble Muffins

4.66 from 80 votes
Fluffy, cake-like muffins with a sugar streusel topping. These Blueberry Crumble Muffins with fresh blueberries are easy to mix up and perfect for breakfast or brunch.
Servings 12
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
 

For the Bread:

  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 1/2 cup oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups fresh blueberries

For the Crumble:

  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 3 tablespoons salted butter (softened)

Instructions
 

  • Preheat the oven to 425 degrees.
  • In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
  • Fold the blueberries gently into the batter.
  • Line 12 muffin cups with paper liners. Divide the batter between the 12 muffin cups.
  • Make the crumble by mixing together the flour, sugar and butter in a small bowl. Don’t overmix this. It’s ok if it is a little floury. This mixture will be crumbly. 
  • Divide the crumbs between the 12 muffins, sprinkling the crumbs on top of the batter.
  • Bake at 425 degrees for 5 minutes, then lower the oven temperature (without opening the oven) to 350 degrees and bake for an additional 16-18 minutes. A toothpick inserted in the center of the muffin should come out clean. Allow the bread to cool completely on a wire rack.
  • Store at room temperature in an airtight container.

Video

Notes

***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.

Nutrition

Calories: 310kcal | Carbohydrates: 45g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 85mg | Potassium: 133mg | Fiber: 1g | Sugar: 23g | Vitamin A: 140IU | Vitamin C: 2.4mg | Calcium: 48mg | Iron: 1.4mg
Author Julie Clark
Course Breakfast
Cuisine American
Calories 310
blueberry muffins title image

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Lydia Chattaway
2 years ago

My oven only goes up to 250 degrees!! I’m sure it will still work fingers crossed?l lol

Raw
2 years ago

4 stars
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 🤷🏼‍♀️

Lauren
2 years ago

5 stars
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!

JinPA
2 years ago

5 stars
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.

Martha
2 years ago

5 stars
These are delicious!! I doubled the recipe- can I freeze them?

Diana
2 years ago

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

Anonymous
2 years ago

No stars. This recipe is the worst. They were terrible. They were dense and tasted horrible.

Riya
2 years ago

Came out great!

Amanda
2 years ago

2 stars
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.

Kim B
2 years ago

5 stars
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.

Sarah
2 years ago

5 stars
Absolutley delicious….i added a little cinnamon to the crumble mix…perfection.

Nina
2 years ago

5 stars
These muffins are delicious!!! I squeezed a little
Lemon juice into the batter and into the crumble…. very delicious!

Olivia Flores
2 years ago

5 stars
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.

Kim
2 years ago

4 stars
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!

Belinda
2 years ago

4 stars
I feel disappointed with how my muffins look. All the crumble stretched and split! What did I do wrong?

Last edited 2 years ago by Belinda