Blueberry Crumb Muffins
Light and tender Blueberry Crumb Muffins are bursting with sweet, juicy blueberries and topped with a wonderful crumb topping. A delicious homemade treat that’s perfect for breakfast or after school snacks, and also makes a great addition to spring and summer brunches. This recipe for blueberry muffins with crumb topping is easy to make and even easier to eat!
Berry season is here and I couldn’t be more excited! Blueberries are one of my favorite fruits and they really are so much better during the summer. I try to buy as much as possible when they’re in season and these irresistible Blueberry Crumb Muffins are one of the best ways to enjoy them!
These are truly the best Blueberry Crumb Muffins with the most amazing crumb topping! These muffins have quickly become a family-favorite recipe and they are the first treat gone wherever I take them. Luckily, they’re also very easy to make.
Once you try these blueberry crumb top muffins, you’ll never want to make another blueberry muffin recipe! The most difficult part of making these muffins is waiting for them to bake and then cool. Waiting to sink your teeth into one of these tender, moist, super delicious, blueberry-studded crumble-topped muffins! Truly a must try blueberry muffin recipe!
ingredients for blueberry crumb muffins
These homemade blueberry crumb muffins are made with simple baking ingredients to give them a soft, tender crumb and amazing flavor. Here are all of the ingredients you’ll need:
- Flour. For the best texture, I recommend using all-purpose flour, white whole wheat flour, or whole wheat pastry flour.
- Sugar. In this recipe, regular granulated sugar is best for the perfect sweetness, that isn’t overpowering. Plus, we’re using some brown sugar in the crumb topping for an added depth of flavor.
- Baking essentials. This blueberry muffins recipe calls for baking powder and salt, so that they have the perfect rise and texture.
- Oil. Makes these muffins perfectly moist! You can use any mild-tasting oil.
- Egg. You’ll need one egg to help with binding and ensure the muffins bake properly.
- Buttermilk. You can really use any milk, but buttermilk is great in muffins because it creates a slightly acidic batter that helps keep the muffins moist and tender by breaking down tough strands of gluten. Your muffins will be lighter and fluffier!
- Blueberries. The star of the show! You can use fresh or frozen blueberries.
- Crumb topping. A mix of brown sugar, flour, cinnamon, salt and butter for the crumb topping truly takes these muffins to the next level of deliciousness!
how to make blueberry crumb muffins
Like most muffin recipes, these are very easy to whip up! Get out a muffin pan and spray it with cooking spray or line it with parchment paper liners. Now, let’s bake some yummy muffins!
- Start the batter by whisking together flour, sugar, baking powder, and salt.
- Mix wet ingredients in a separate bowl.
- Combine the wet ingredients with the dry ingredients. Mix until just combined, then gently fold in blueberries. Fill prepared muffin tins with batter.
- Make and add the crumb topping to the tops of each muffin.
- Bake muffins for 18-22 minutes, until golden brown and toothpick inserted comes out clean or with just a few moist crumbs.
- Allow muffins to cool completely on a wire rack. Enjoy with a smear of butter or a drizzle of honey!
crumb topping for muffins
I don’t think there is anything much better than a delicious blueberry muffin with a sweet crumb topping! The incredible crumbly texture and flavor is truly what makes these muffins extra special. To make it:
- In a small to medium bowl, combine the brown sugar, flour, cinnamon and salt.
- Cut in the butter with your fingers, a fork or pastry cutter until only small pea-sized clumps remain.
- Once you’ve filled the muffin tins with the blueberry muffin batter, you’ll simply sprinkle the crumb topping over the top and gently press into the batter of each muffin before baking.
tips for the best blueberry muffins with crumb topping
These blueberry crumb muffins are really very easy to whip up, but here are a few tips to make sure your muffins are perfect every time!
- Be sure to measure the flour correctly. Too much flour can cause muffins to be dry and crumbly. Whisk the flour first, then spoon it into a dry measuring cup and level off the top.
- Do NOT over mix batter. Stir the wet and dry ingredients together by gently folding them with a large spoon or spatula. Do not use a whisk. Over mixing the batter can produce tough muffins.
- If using frozen berries, toss in flour before adding to the batter to prevent the juices from bleeding into the batter.
- You can also substitute out the blueberries for other fruits, such as raspberries or chopped strawberries.
- Craving lemon blueberry muffins? Add some lemon zest to the batter. I’d go with about 3 teaspoons.
helpful tools for making muffins
Here’s a few of my muffin-baking essentials:
Mixing bowl – Any mixing bowl will do the trick. I love this stainless steel, nonslip mixing bowl set from Target.
Nonstick muffin pan – This is where quality matters! I was given this muffin pan from Williams Sonoma and LOVE it. I don’t have to use paper liners and my muffins always come out so easily. As an added plus, there’s never cooked muffin left stuck to the pan, so it’s super easy to clean.
Cooling rack – I wouldn’t say a cooling rack is completely necessary, but it’s definitely nice to have one available. These allow for airflow and even cooling of your baked goods.
storage and freezing recommendations
Leftover muffins. Blueberry crumb muffins stay fresh at room temperature for up to about 2 to 3 days in an airtight container. If you need to store the muffins for a longer period of time, I’d recommend keeping them in the fridge or the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they were freshly baked.
Freezing muffins. These muffins, like most, freeze beautifully – simply place them in a resealable bag then freeze for up to 3 months. You can either thaw your muffins at room temperature, or warm them up in the microwave when you’re ready to eat.
more muffin recipes to try
If you try this blueberry crumb muffin recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Blueberry Crumb Muffins
For the muffins
- 1 ½ cups (210g) all-purpose flour
- ¾ cup (150g) white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup avocado oil*
- 1 egg
- ⅓ cup buttermilk (regular milk works too)
- 1 cup fresh blueberries
For the crumb topping
- ½ cup (100g) brown sugar
- ⅓ cup (46g) all-purpose flour
- 1 ½ teaspoons ground cinnamon
- pinch salt
- ¼ cup butter cut into pieces
- Preheat oven to 400ºF (200ºC). Line 10 muffin tins with liners or spray nonstick cooking spray over the tins.
- In a large mixing bowl, whisk flour, sugar, baking powder and salt; set aside. In a separate mixing bowl, stir oil, egg and milk together. Transfer wet ingredients to dry ingredients and gently stir until just combined. Do NOT over mix! Gently fold in blueberries. Fill muffin cups with about ¼ cup muffin batter to make 10 muffins.
- To make crumb topping: In a small bowl, combine brown sugar, flour, cinnamon, salt and butter; using your fingers, two forks or a pastry cutter. Mix until it is very crumbly and resembles a coarse meal. The crumbs should be pea-sized.
- Sprinkle crumb topping over each muffin. Gently press it down some, so it sticks to the batter.
- Bake muffins for 18-22 minutes, until lightly golden brown on top and a toothpick inserted comes out mostly clean.
- Allow muffins to cool about 10 minutes before removing from the pan. Enjoy with a smear of butter or a drizzle of honey!!
- You can use fresh or frozen blueberries for this recipe. If using frozen berries, toss in flour before adding to the batter to prevent the juices from bleeding into the batter.
- These muffins taste great without the crumb topping as well, or even with some turbinado sugar sprinkled on top instead.
- These muffins will stay fresh for a few days in a sealed container, or are perfect for freezing up to 3 months.
- This recipe can also make 6 jumbo muffins.
- I have listed both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, whisk flour and then spoon into your measuring cup and then level it off with the edge of a butter knife.