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
Great recipe. It works perfectly.
These are the most delicious blueberry muffins I have ever made! Maybe too good because they are addictive. I added the blueberries to the dry mix before adding it to the wet mix so I wouldn’t over mix and that worked perfectly. The blueberries didn’t sink to the bottom of the muffin since the batter was nice and thick. This will be my go to recipe from now on!
Can frozen blueberries be used and if so how should I prepare them?
I think I tasted a piece of heaven, these are the best muffins I have ever eaten!
Really surprised this doesn’t have more amazing reviews and ratings! I was looking for the homemade version of that classic Betty Crocker box blueberry muffin I grew up with and this hit all the right notes. Easy, perfection.
I divided the recipe by 4 and it turned out great
Honestly, these did not turn out well at all. I was very careful not to overmix, but they were extremely dense. But the worst thing about them was the strange metallic flavor. I think the ratio of baking powder to flour is wrong, and the baking powder should be adjusted down to approximately one teaspoon.
These are my favorite blueberry muffins – yummy in the tummy!! I don’t change the recipe one bit. If you have blueberries, make these for your family!
Hi there – can I use brown sugar in the topping instead of white sugar? I’m low on white sugar.
What kind of oil do we use ?
This sounds and looks delish! Can it be made with gluten-free flour?
I just love these! Thank you for posting this recipe!! I recently had some grandchildren spend the night and I made this recipe though I did not have blueberries but had fresh cherries so I substituted and use the cherries. YUMMY! Though I think I would add some cinnamon next time I use cherries.
A co-worker made these for a breakfast potluck. They were a BIG hit!
This was an easy to follow recipe. Can’t wait to taste these muffins, just got out of the oven! 😊
Thank you for useful cooking tips ; and beautiful muffins idea, of course 🙂