Homemade Blueberry Muffins with Crumb Topping

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.

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.

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!

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.

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.

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

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

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

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: fold them just enough, being careful not to over mix the muffin batter, then fill your muffin cups just over ¾ of the way full. Pile the crumble on top of each muffin before baking.

Expert tips

My tip 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.

But, before you do that we have to 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.

Easy Blueberry Muffins with Crumb Topping

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.

4.20 from 110 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 20 minutes

Cook Time: 17 minutes

Total Time: 37 minutes

Servings: 12 muffins

Calories: 292kcal

Author: Molly Thompson

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Ingredients

Crumb Topping

• ⅓ cup granulated sugar
• ⅓ cup brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter melted and cooled
• 1½ cups all purpose flour

Blueberry Muffins

• 1½ cups all purpose flour
• ½ cup brown sugar
• 2 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup milk
• ⅓ melted butter
• 1 teaspoon vanilla
• 2 eggs
• 1 cup blueberries

Instructions

• Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or coat with nonstick spray. Set aside.
• To make the 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.
• 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.
• Scoop the batter evenly into the prepared muffin tins about ¾ 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 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.

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

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