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.
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 these 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!
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
The first thing you're going to do is make the crumble. Mix all of the ingredients together in a bowl and spread it out on a pan to dry out and get crumbly.
Next, we're going to make the easy blueberry muffin batter. 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. It's definitely the best option here.
Fold in the blueberries and fill your muffins just over 3/4 of the way full. We're making giant bakery style muffins here!
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 you're house is going to smell like a bakery. It's such a wonderful thing.
Easy Blueberry Muffins with Crumb Topping
Ingredients
Crumb Topping
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- 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 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 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.
Nutrition
SHOP THE RECIPE
Here are a couple of items I used to make today’s recipe:
12-Cup Regular Muffin Pan, Silicone Spatula, White Cupcake Paper
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Bubar Penyebab says
Ahh it's looks delicious!! Thanks for the recipe! I might have trying this one
Cathleen @ A Taste of Madness says
You have never been to Europe before?? I hope you have fun! I love Ireland.
I also love blueberry muffins. Any kind of breakfast that I can grab and go out the door with is good in my books 🙂
Molly Leonard says
Hi Cathleen! I don't know how I haven't been here before! I will definitely be back very soon. Do you have a fave place in Europe?
Marg says
1 1/2 cup flour for the streusel seemed way too much ...should it have been 1/2 cup? Baking now. Th rest looks great.
Molly Thompson says
Hey!! Nope that's right. These muffins have a lot of streusel on purpose! I love it like that:)
Kristyn says
If you have a lot left over strusel how do you store it
Molly Thompson says
You can store it in an air tight container in the fridge for up to 5 days or you can freeze it for up to 3 months! You could save it to put on top of another muffin or coffee cake:)
Tamela Jones says
I’m baking these as we speak. Hope that they turn out as good as they look!
Molly Thompson says
Hope you loved it!!!
Brittney says
Amazing. Moist, fluffy, perfect combination of soft and crunchy with the crumbles ❤️
Heidi says
These were absolutely amazing! The crumb topping is what makes them so, so good! I made them with fresh blackberries since I didn’t have blueberries and they were yummy.
J says
Way too much flour in the topping. Was too dry overall.
Molly Thompson says
No such thing as too much topping in our book! Lol! Make sure you measure the flour correctly to ensure the right ratios. Thanks!
Jessi says
I was looking to make these for my crew at work, can I use different fruit, like banana or blackberries? Blueberry is a must, but I'd like to have choices. Thanks in advance.
Molly Thompson says
Yes, you can swap any fruit you'd like! Just make sure the fruit isn't frozen first or it could add extra moisture to the batter.
Beth says
Ther3cipedays a 1/3 melted butter. Is that 1/3 stick or 1/3 cup?