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

4.64 from 83 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


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)


  • 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.



***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.


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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2 years ago

5 stars
Super easy and delicious! My family devoured these! The streusel on top was perfect!

2 years ago

5 stars
This was really yummy! It was just like a bakery muffin. I added some cinnamon to the top mixture 🙂 Try these!

Gabrielle Nugent
2 years ago

5 stars
These are great! I have a question though. If I wanted to use this matter to make only 6 jumbo muffins, how do I adjust the cook time?

1 year ago

This sounds amazing, I can’t wait to try it. The crumb topping to me is what makes it extra special. Blueberry muffins are my favorite.

1 year ago

5 stars
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!!!

Mama Cooker
1 year ago

Idk where I went wrong but I did everything to a T…. And my batter was extremely THICK! Like almost unable to stir it. 🥴. I’m cooking anyways and seeing how they turn out so I’m not wasting ingredients. But I’ve never had batter that thick.

1 year ago

5 stars
Ok… I have been looking for the perfect muffin recipe for several years and today I found it. These are awesome! And they look like they came from a bakery. I added a little lemon glaze to the top and they are perfection. 10/10 recommend.

1 year ago

5 stars
Just made these and they were a hit with my family! I added frozen wild blueberries! Little crisp on the outside and moist on the inside. Yum!

1 year ago

Can I keep half of the batter in the fridge for freshly baked muffins the next day too?

11 months ago

5 stars
These are amazing! Super moist and the crumble is perfection! Also not too hard to make, highly recommend. 🙂

8 months ago

3 stars
Not sure where I went wrong but I made these today & they tasted like I used too much flour. They were very bland. They looked amazing though! LOL They would have been great if they were was some flavor because everything else turned out great. I’ll have to try again.

6 months ago

5 stars
This was fabulous. I don’t like blueberries usually but had a box of fruits and vegetables that needed used. Who knew I just didn’t like store bought blueberry muffins will be making these again and again and making some for My neighbors next.

5 months ago

What kind of Milk should I use?

3 months ago

5 stars
Any idea if I can substitute gluten free flour? I have made this recipe many times , hubby just found out he has Celiac so having to eliminate all wheat flour.