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 any time. Bursting with juicy blueberries and topped with a buttery, crunchy streusel, these muffins are sure to become a family favorite.

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

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 cup fresh blueberries
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract

For the Crumble Topping:

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

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 or oil.

2. Prepare the Crumble Topping

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

3. Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.

4. Combine the Wet Ingredients

In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until well combined.

5. Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

6. Fold in the Blueberries

Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.

7. Fill the Muffin Tin

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

8. Add the Crumble Topping

Sprinkle a generous amount of the crumble topping over each muffin.

9. Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

10. Cool and Serve

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

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.
• Customize the Topping: Add a pinch of nutmeg or cardamom to the crumble topping for a unique flavor twist.
• Storage: 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 instead of fresh?

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

How do I make these muffins extra moist?

For extra moist muffins, you can add a tablespoon of sour cream or yogurt to the batter. This will also add a slight tanginess to the flavor.

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, so you can enjoy them later by simply thawing at room temperature.

For more delicious muffin recipes, check out our Irresistible Blueberry Crumble Muffins.

Easy Blueberry Muffins With Crumble Topping

These easy blueberry muffins with a crumble topping are perfect for breakfast or a sweet treat. Bursting with juicy blueberries and topped with a buttery, crunchy 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 cup fresh blueberries
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 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)
• 1/4 cup cold butter, cubed (for crumble topping)
• 1 teaspoon ground cinnamon (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 or oil.
2. In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter cubes and use a fork or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
4. In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
6. Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
7. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
8. Sprinkle a generous amount of the crumble topping over each muffin.
9. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use fresh blueberries for best results. Do not overmix the batter to avoid dense muffins. Customize the crumble topping with nutmeg or cardamom for added flavor. Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.