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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!

a pan of blueberry muffins with streusel topping

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

ingredients for blueberry muffins with crumb topping

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.

blueberry muffin batter in a bowl with a spatula

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.

baked blueberry muffins with a streusel topping

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