These bakery-style Blueberry Muffins with Crumble Topping are the best treat for breakfast, brunch, parties and snacks! Bursting with berries and topped with a delightful streusel topping, these easy muffins are ones you’ll come back to again and again.
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Blueberry Muffins recipe
These blueberry muffins are a new favorite at our house. They are the perfect morning treat, especially with a cup of the best coffee.
Topped with a delicious crumble on top of the muffins, they are the real deal and burst with some serious blueberry flavor. Literally — the juicy blueberries burst in the heat of the oven to create gorgeous, colorful muffins.
The topping isn’t at all difficult to make, either. You’ll be wishing you added it to all your muffin recipes!
Why you’ll love this recipe
Everyone loves these blueberry muffins with crumble topping! And you will too, because…
- It is the BEST blueberry muffin recipe. Just like the ones from the coffee shop.
- It comes together in less than 15 minutes, so you’ll have breakfast on the table in no time.
- The crumble topping adds an incredible texture to your favorite muffin recipe.
- Easily freeze the muffins for later — if you don’t eat them all!
While sometimes I am tempted to pick up Starbucks muffins, I remember I still have a few of these in the freezer. They are easily reheated in about 20 seconds in the microwave.
They are the perfect treat to enjoy for a great snack, breakfast, brunch, parties or even for dessert with some ice cream.
You don’t need any special ingredients to make this easy blueberry muffin recipe. Here’s what to stock up on at the grocery store:
Here is what you will need to grab at the grocery store to make these delicious muffins:
- all-purpose flour: I haven’t tried it, but you should be able to make this recipe with a 1:1 gluten-free flour substitute.
- granulated Sugar
- baking powder
- baking soda
- blueberries: Fresh and frozen will both work.
- whole milk
- vanilla extract
- canola oil
This is a great base recipe. Feel free to use chocolate chips, cranberries, raspberries or strawberries instead of the blueberries.
Also called streusel topping or crumb topping, the crunchy crumble topping isn’t essential but is oh-so-good. It is worth the extra effort (if you could even call it effort!) to make it. Here’s what you need:
And then for the crumble topping, you will need:
- brown sugar
- apple pie spice: Pumpkin pie spice or cinnamon work too.
If you don’t want to make the crumble, you could instead sprinkle them with turbinado sugar or sanding sugar for extra crunch.
How to make Blueberry Muffins
Making these sweet muffins is pretty simple to do! But that’s just part of what makes these the best blueberry muffins. Here’s how to make this easy recipe:
Preheat the oven to 375°F. Line a muffin tin with paper muffin cups or grease the wells of the tin with cooking spray or butter.
First, prepare the crumble. Combine flour, sugar, brown sugar, a little bit of apple pie spice and partially melted butter. Use a fork to stir together until small crumbs form. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Stir the blueberries and toss with the flour mixture to coat.
In a small bowl, combine the egg, milk, vanilla extract and oil until incorporated.
Add the wet ingredients to the dry ingredients and stir to combine with a spatula.
Once combined, the muffin batter should have a thick consistency.
Spoon muffin batter into the paper liners. Fill the muffin wells 1/2 full with batter.
Sprinkle with streusel topping and, if desired, more blueberries.
Bake in the preheated oven for 15 to 20 minutes, until golden brown on top and spring back when lightly touched.
Place the muffin pan on the cooling rack for 10 minutes, then remove muffins and place on the cooling rack to cool completely before storing.
Tips & tricks
For the crumble topping, melt the butter in the microwave, but not all the way. Make sure there is still some solid butter left. Stand nearby and keep an eye on it.
Use a fork to mash up the crumble topping. It helps to create the best crumby texture. You want some variation in size — some big pieces as well as smaller ones — for the best texture.
Let the muffins cool in the pan for 10 minutes, which helps them continue to cook. Remove them and place them on a cooling rack. Be sure they are fully cooled before storing in a food-safe, airtight container — very important if you want moist blueberry muffins that stay that way!
What to serve with muffins
To achieve a crispy crumble topping, make sure to use slightly melted butter and evenly distribute it over the flour and sugar mixture. Gently press the crumble onto the muffin batter before baking.
Yes, you can substitute frozen blueberries for fresh ones in the recipe. However, be sure to thaw and drain them thoroughly before adding them to the muffin batter to prevent excess moisture.
Yes, you can store blueberry muffins with crumble topping overnight. Keep them in an airtight container at room temperature. However, for the best texture and flavor, consuming them within 1-2 days is recommended.
More blueberry recipes
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- ½ cup flour
- ¼ cup sugar
- ¼ cup brown sugar
- 4 tablespoons butter, slightly melted
- Pinch apple pie spice or cinnamon
- 1 cup all-purpose flour
- ½ cup sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
- 1 egg, lightly beaten
- ⅓ cup whole milk
- 1 ½ teaspoon vanilla extract
- ¼ cup canola oil
- Preheat the oven to 375°F. Line a muffin tin with paper liners or grease the wells of the tin with cooking spray or butter.
- First, prepare the crumble. Combine flour, sugar, brown sugar, apple pie spice and butter. Use a fork to stir together until small crumbs form. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Stir in the blueberries and toss to coat.
- In a small bowl, combine the egg, milk, vanilla extract and oil until incorporated.
- Add the wet ingredients to the dry ingredients and stir to combine with a spatula.
- Fill the muffin wells 1/2 full with batter. Sprinkle with streusel topping and, if desired, more blueberries.
- Bake for 15 to 20 minutes, until golden brown on top and spring back when lightly touched.
- Place tin on a wire rack for 10 minutes, then remove the muffins and place on the wire rack to cool completely before storing.
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Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 213Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 142mgCarbohydrates: 31gFiber: 1gSugar: 18gProtein: 2g