Easy blueberry muffins 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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4.13 from 63 votes

Easy Blueberry Muffins with Crumble Topping

Prep Time20 mins
Cook Time17 mins
Total Time37 mins
Servings: 12
Author: Molly Thompson

Ingredients

  • Crumble Topping:
  • cup granulated sugar
  • cup brown sugar
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ½ cup unsalted butter melted
  • cups all purpose flour
  • 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 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.