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These blueberry muffins with crumb topping are bursting with fresh blueberries and piled high with streusel topping. Make this simple recipe the next time you’re craving a bakery style muffin.

If you love crumb topping, try these delicious coffee cake muffins, brown butter blueberry coffee cake, or gluten-free coffee cake.

blueberry muffin with crumb topping on a piece of parchment paper

I’m currently writing this on the way over to IRELAND. Yep, you got that right. Zach (my fiance) and I are currently in Ireland for the next 9 days. Neither of us have been to Europe and we’re feeling so blessed to have the opportunity and means to explore other places and cultures. We’re meeting another couple we’ve been friends with since college and we’re going to sight see and eat our way through the majority of the country in the next week.

We packed some snacks for the plane and the trip so we decided to bring the best blueberry muffins! We brought some healthy recipes too, but these are the best for a quick breakfast, even though they aren’t the most healthy.

This blueberry muffin recipe is one of the best muffins I’ve ever had. The texture is soft and tender and the sweet, crumbly topping melts in your mouth.The burst of fresh berries makes them that much better. The muffin tops are hands down my favorite part!

Why You’ll Love these Blueberry Crumb Muffins

  • Bursting with juicy blueberries, like these blueberry banana muffins
  • Soft and tender muffins, with a light cake-like texture
  • Piled with crumb topping, like your favorite coffee shop
  • Can use fresh or frozen blueberries
  • The batter can be used for different muffin varieties
blueberry muffins in the muffin tins with crumb topping covering the tops

Are Homemade Blueberry Muffins Good For You?

It depends what kind of recipe you’re making and what ingredients you use to make the muffins.

In general, most homemade blueberry muffins are made with traditional muffin ingredients like butter, flour and sugar, so they aren’t always good for you. You can swap in whole wheat flour and coconut oil to healthy them up if you’d like. Plus blueberries are always good for you!

You can swap in whole wheat flour and coconut oil to healthy them up if you’d like. Plus blueberries are always good for you!

The reason these are called easy blueberry muffins is because they come together in under 15 minutes. You don’t have to break out the hand mixer or the kitchen aid. All you need is a whisk and a little elbow grease.

Ingredients for Moist Blueberry Muffins

  • Granulated sugar and brown sugar: the combination adds sweetness and texture.
  • Butter: I love using butter in muffins for the rich flavor.
  • Flour: an all-purpose flour is great, but we’ve also tested this with 1:1 gluten-free flour and they were delicious.
  • Baking powder and baking soda: both leavens help these muffins rise high for the perfect domed muffin top.
  • Milk: any kind of milk is great here. For a super fine crumb you can swap this for sour cream or greek yogurt.
blueberry muffins with streusel crumb topping on a piece of parchment paper with the liner peeled off

The reason these are called easy blueberry muffins is because they come together in under 15 minutes. You don’t have to break out the hand mixer or the kitchen aid. All you need is a whisk and a little elbow grease.

How to Make Blueberry Muffins with Crumb Topping

Make the Crumble Topping

Mix all of the ingredients together in a bowl and spread it out on a pan to dry out and get crumbly.

how to cut butter into crumble

Mix the Dry Ingredients

In a small bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.

Combine Your Wet Ingredients

In a separate bowl, whisk together milk, melted butter, vanilla and eggs. The base of this recipe is melted better. I’ve used vegetable oil in muffin recipes before and it works well but there’s just something so flavorful about melted butter that results in ultra moist muffins. It’s definitely the best option here.

Fold in the Blueberries

Toss the blueberries in flour then fold them just enough, being careful not to over mix the muffin batter.

mixing blueberries into muffin batter

Rest the Batter

Cover the batter with a kitchen towel and rest it for 15 minutes.

Success tip: Want to make these ahead of time? Cover the batter with plastic wrap and rest the batter overnight in the fridge for best results.

Fill and Bake Your Muffins

Line the muffin pan with paper liners and fill your muffin cups all the way full. Pile the crumble on top of each muffin before baking.

adding crumble topping to blueberry muffin batter

Expert Tips

Here are my best tips for bakery style muffins! 

  • Bake the muffins at a higher temperature the first portion of the baking period so they puff up really tall then turn the oven temp down for the rest of the time and allow them to bake all the way through.
  • Don’t over mix the batter. In fact, a little lumpy muffin batter is good, maybe even ideal.
  • My muffin-expert friend, Beth, recommends filling every other muffin tin with muffin liners and batter for tall domes that don’t stick together.
  • Let the muffin batter rest for at least 15 minutes. If you have the time, cover them and refrigerate it overnight. The flour absorbs the wet ingredients so the starches swell.
  • Pile these easy blueberry muffins sky high with crumble.You’re going to feel like it’s a lot of crumble. Don’t panic and trust that all the crumble is very necessary to this recipe. More crumble = better muffin.

I promise your house is going to smell like a bakery. It’s such a wonderful thing.

Storage Instructions

Allow the muffins to cool completely then store them in a freezer bag or airtight container at room temperature for a few days or in the fridge for up to one week.

Freezer: follow the same instructions as above and store in the freezer for up to three months. Thaw overnight and reheat in the microwave if desired.

three blueberry crumb muffins stacked on top of each other

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4.23 from 116 votes

Easy Blueberry Muffins with Crumb Topping

Prep: 20 minutes
Cook: 17 minutes
Total: 37 minutes
Easy blueberry muffins with crumb topping make for a delicious start to the day! This recipe is filled with blueberries and topped with a cinnamon crumble topping.

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Servings: 12 muffins

Ingredients

Crumb Topping

  • cup granulated sugar
  • cup brown sugar
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ½ cup unsalted butter melted and cooled
  • cups all purpose flour

Blueberry Muffins

  • cups all purpose flour
  • ½ cup brown sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ cup milk
  • melted butter
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup blueberries

Instructions 

  • Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or coat with nonstick spray. Set aside.
  • Crumb topping: combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter then add flour. Stir using a rubber spatula just until moist. The mixture will not look very crumbly yet. Spread out mixture on parchment paper to dry until crumbly ready to use.
  • Muffins: To make the muffins, in a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
  • In a separate medium bowl, whisk together milk, melted butter, vanilla and eggs. Pour mixture over the dry ingredients and stir using a rubber spatula until just incorporate, being careful not to overmix. Add the blueberries and gently mix to combine. Cover with a towel and let the batter rest for 15 minutes.
  • Scoop the batter evenly into the prepared muffin tins about 3/4 of the way full. Top with reserved crumb topping, using your fingers to gently press the crumbs into the batter to help it stay in place while baking. It will be a lot of crumb topping on each muffin. That’s what you want!
  • Bake: Bake muffins in preheated oven for 10 minutes, then reduce the heat to 350 degrees and bake another 7-11 minutes
  • Remove from oven and allow to cool in muffin tin for 10 minutes then remove from pan and cool completely on wire rack.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Gluten-free: use 1:1 gluten-free flour (we like Bob’s Red Mill)
Dairy-free: use vegan butter and almond milk.
Storage: cooled muffins will last in an airtight container in the fridge for 3 days, in the fridge for 5 days and the freezer for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 292kcal | Carbohydrates: 48.2g | Protein: 5g | Fat: 9.2g | Cholesterol: 52mg | Sodium: 149.1mg | Fiber: 1.4g | Sugar: 22.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




22 Comments

  1. Cheryl says:

    5 stars
    These muffins are by far the best! Everyone loves them! Thank you for this recipe! It is now my “go to.” 😊

  2. Kim says:

    4 stars
    Not sweet enough. Missing regular sugar in the batter maybe??

    1. Melissa says:

      4 stars
      I thought the same thing. Still good though. Next time I will add maybe 1/2 cup granulated sugar to the batter. I don’t think it needs much more sweetness.

  3. Alice says:

    For the muffin recipe you put 1/3 melted butter but didn’t say teaspoon, cup or what.

  4. Susan says:

    Making these now – super easy recipe!!

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