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Blueberry Crumb Muffins on a large white serving plate

Blueberry Crumb Muffins

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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!
Course Breakfast, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 10 muffins
Calories 308
Author Kim

Ingredients

For the muffins

  • 1 ½ cups (210g) all-purpose flour
  • ¾ cup (150g) white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • cup avocado oil*
  • 1 egg
  • cup buttermilk (regular milk works too)
  • 1 cup fresh blueberries

For the crumb topping

  • ½ cup (100g) brown sugar
  • cup (46g) all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • pinch salt
  • ¼ cup butter cut into pieces

Instructions

  • 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!!

Notes

*Use any oil that you have - canola, vegetable, or olive work.
  • 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.
 

Nutrition

Serving: 1muffin | Calories: 308kcal | Carbohydrates: 46g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 176mg | Potassium: 152mg | Fiber: 1g | Sugar: 28g | Vitamin A: 178IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg