Easy Blueberry Muffins With Crumble Topping

There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These easy blueberry muffins with a crumble topping are the perfect way to start your day or enjoy as a sweet treat. Bursting with juicy blueberries and topped with a buttery streusel, these muffins are sure to become a family favorite.

If you love bakery-style treats, you might also enjoy our Ultimate Bakery Style Streusel Blueberry Muffins or our Bakery Style Blueberry Streusel Muffins.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cubed

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.

2. Prepare the Muffin Batter

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. In another bowl, mix the melted butter, milk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.

3. Make the Crumble Topping

In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold cubed butter and use your fingers or a fork to mix until the mixture resembles coarse crumbs.

4. Assemble the Muffins

Fill each muffin cup about 2/3 full with the batter. Sprinkle a generous amount of the crumble topping over each muffin.

5. Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Use Fresh Blueberries: Fresh blueberries work best for this recipe, but you can also use frozen blueberries. If using frozen, do not thaw them before adding to the batter.
• Do Not Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
• Add a Touch of Lemon: For a bright flavor, add 1 teaspoon of lemon zest to the batter.
• Store Properly: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

FAQ

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter to prevent the color from bleeding.

Can I make these muffins ahead of time?

Absolutely! These muffins can be made ahead and stored in an airtight container. They also freeze well for up to 3 months.

What can I substitute for butter?

You can use coconut oil or vegetable oil as a substitute for butter in both the muffin batter and the crumble topping.

For more delicious muffin recipes, check out our Easy One Bowl Oatmeal Cookies or our Fastest Oatmeal Cookies Recipe.

Easy Blueberry Muffins With Crumble Topping

These easy blueberry muffins with a crumble topping are perfect for starting your day or enjoying as a sweet treat. Bursting with juicy blueberries and topped with a buttery streusel, they are sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Calories: 250

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1/2 cup all-purpose flour (for crumble topping)
• 1/4 cup granulated sugar (for crumble topping)
• 1/4 cup brown sugar (for crumble topping)
• 1/2 teaspoon ground cinnamon (for crumble topping)
• 1/4 cup unsalted butter, cold and cubed (for crumble topping)

Method

 

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. In another bowl, mix the melted butter, milk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
3. In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the crumble topping. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
4. Fill each muffin cup about 2/3 full with the batter. Sprinkle a generous amount of the crumble topping over each muffin.
5. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use fresh blueberries for best results, but frozen can be used without thawing. Avoid overmixing the batter to prevent dense muffins. For added flavor, consider adding lemon zest to the batter. Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.