This post may contain affiliate links. Read our disclosure policy.

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
Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
Please enable JavaScript in your browser to complete this form.

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

Ingredients for Blueberry Crumble Muffins

Crumb Topping

  • Granulated sugar and brown sugar: the combination adds sweetness and texture.
  • Cinnamon and salt: for flavor
  • Melted butter: I like to use Kerrygold unsalted butter.
  • Flour: I tested these with Bob’s Red Mill 1:1 gluten-free flour too!

Blueberry Muffins

  • Flour: gluten-free works too.
  • Brown sugar: light or dark brown sugar both work.
  • Cinnamon, vanilla, and salt: for flavor again!
  • Baking soda and powder: to help them rise.
  • Milk: any kind works to thin out the batter. For a super fine crumb you can swap this for sour cream or greek yogurt.
  • Butter: use quality butter for the best flavor!
  • Eggs: to bind the batter together.
  • Blueberries: fresh blueberries are best but frozen blueberries work too (do not thaw).
ingredients for blueberry crumb muffins on a countertop

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

Here’s are the basic steps, with images, to make blueberry crumble muffins. Jump to the recipe card for the full recipe.

  1. Make the crumble topping: Mix all of the ingredients together in a bowl.
  2. Dry ingredients: combine the flour, sugar, baking powder, cinnamon, baking soda and salt.
  3. Wet ingredients: whisk together milk, melted butter, vanilla and eggs.
  4. Combine the batter: add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fold in the blueberries: Toss the blueberries in flour then fold them just enough, being careful not to over mix the muffin batter.
  6. Let the batter rest: Cover with a kitchen towel and rest for 15 minutes on the counter. You can also cover with plastic wrap and rest in the fridge overnight.
  7. Fill and add crumb topping: Line the muffin pan with paper liners and fill your muffin cups all the way full. Pile the crumble on top of each muffin.
  8. Bake: Bake at 425 for 7 minutes then turn the oven down to 350 and finish baking for 11-14 minutes.

Tips for the Best Blueberry Muffins

  • Bake the muffins at a higher temperature the first portion of the baking period then turn the oven temp down for the rest of the time.
  • Don’t over mix the batter. In fact, a little lumpy muffin batter is good, may even be ideal.
  • My muffin-expert friend, Beth, recommends filling every other muffin tin for tall domes.
  • Let the muffin batter rest for at least 15 minutes. If you have the time, cover them and refrigerate 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.
three blueberry crumb muffins stacked on top of each other

Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.

Tap stars to rate!
4.22 from 121 votes

Blueberry Muffins with Crumb Topping

Prep: 23 minutes
Cook: 17 minutes
Total: 40 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.

Save this Recipe!

Enter your email and we’ll send it directly to you.
Please enable JavaScript in your browser to complete this form.
Servings: 10 muffins


Crumb Topping

  • cup granulated sugar
  • cup brown sugar
  • 1 teaspon cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter melted and cooled
  • cups all purpose flour gluten-free if needed

Blueberry Muffins

  • cups + 2 Tablespoons all purpose flour gluten-free if needed
  • ½ cup brown sugar packed
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ tsp baking soda
  • ¼ teaspoon salt
  • ¾ cup milk any kind
  • cup unsalted butter melted and cooled
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup blueberries


  • Line a 12-cup muffin tin with 10 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.
    ⅓ cup granulated sugar, ⅓ cup brown sugar, 1 teaspon cinnamon, ¼ teaspoon salt, ½ cup unsalted butter, 1½ cups all purpose flour
    crumb topping for muffins in a bowl
  • In a medium bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
    1½ cups + 2 Tablespoons all purpose flour, ½ cup brown sugar, 2 teaspoons baking powder, 1 teaspoon cinnamon, ¼ tsp baking soda, ¼ teaspoon salt
    dry ingredients for muffins in a mixing bowl
  • In a separate large bowl, whisk together milk, melted butter, vanilla and eggs. Add the dry ingredients to the wet ingredients and stir using a rubber spatula until just incorporate, being careful not to over mix.
    ¾ cup milk, ⅓ cup unsalted butter, 1 tsp vanilla, 2 eggs
    wet ingredients for muffins in a mixing bowl
  • Add the blueberries to the bowl the dry ingredients were in and toss with 2 Tablespoons of flour. Add them to the muffin batter and gently mix to combine.
    1 cup blueberries
    fresh blueberries on top of muffin batter in a bowl
  • Cover with a towel and let the batter rest for 15-20 minutes. During this time, preheat the oven to 425°F.
    blueberry muffin batter in a mixing bowl
  • Use a large cookie scoop to carefull scoop the batter evenly into the prepared muffin tins almost all the way full. Top each muffin with as much crumb topping as you can fit. You can gently press it into the batter to help it stick, but down't over do it because we want to keep as much air in the batter as possible.
    unbaked blueberry muffins with crumb topping in a muffin pan
  • Bake muffins in preheated oven for 7 minutes, then reduce the heat to 350 degrees and bake another 11-14 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven and allow to cool in muffin tin for 15 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!


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.


Serving: 1muffin | Calories: 473kcal | Carbohydrates: 72g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 257mg | Fiber: 2g | Sugar: 27g | Vitamin A: 559IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 3mg

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

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Debi says:

    2 stars
    Ratios of flour was off on the crumb topping and muffin mix. Crumb tasted very floury. Muffins were very bland and not sweet at all.

    1. Molly Thompson says:

      Hey Debi! I just recently tested these two more times and didn’t have that issue. The crumb topping should look like the pictures in the blog post. Take a look! How did you measure your flour? That could be part of it! There’s quite a bit of sugar, berries, and cinnamon in this recipe, so I don’t think it’s bland. It may just not be for you and that’s ok!

  2. Lisa says:

    5 stars
    Just made these, they look fantastic! Will try in the morning. But do they absolutely need to be stored in the fridge?

    1. Molly Thompson says:

      Hey there! No they can be stored at room temp for a few days. They’re great warmed up!

  3. Deb Ward says:

    5 stars
    I sectioned out about a cup of the batter for a banana that was growing apes (lol🤪) used same streusel on them… however, how do I store leftover crumb topping?? (I made 3 of the big muffins, 4 of small)

    1. Molly Thompson says:

      Hey Deb! You can lay it flat on a sheet pan and freeze it for a few hours then transfer it to a plastic bag and freeze for up to 3 months. You should be able to bake with it straight from frozen. Thanks!

  4. Sandra says:

    In the muffin ingredients it call for a third melted butter, but you didn’t state a third of what 1/3 teaspoon 1/3 cup third stick of butter?

    1. Molly Thompson says:

      Thanks for catching that, Sandra! It should be a cup. I updated the recipe and I also added the grams if you prefer to weigh your ingredients. Just click “metric” under the ingredient list. Thanks!

  5. Dawn says:

    3 stars
    In your narrative, you mention that you use both white and brown sugars in the muffins, but your recipe only calls for brown. Should I be using white as well? (Besides in the strusel)
    Of course…. they are already in the oven, so I’m just asking for next time 😉

    1. Molly Thompson says:

      Hey Dawn! The white sugar is only in the streusel. Thanks!

  6. Penny says:

    5 stars
    Came out so perfect 10/10

    1. Molly Thompson says:

      Love it!!

  7. 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.” 😊

  8. 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.

  9. Alice says:

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

  10. Susan says:

    Making these now – super easy recipe!!

See More Comments