This is the BEST Blueberry Muffin recipe I have made, and you will love it too! Bursting with juicy blueberries and topped with sweet streusel, these really are so delicious!
Blueberries get a lot of love at our house! Some of our favorite blueberry recipes are a Blueberry Custard Pie, Homemade Blueberry Pie, Easy No-Bake Blueberry Delight, and this festive Red, White, and Blueberry Cream Pie.
Table of Contents
- Why we love this recipe for Blueberry Muffins with Crumb Topping
- Homemade Blueberry Muffins Ingredients
- How to make Blueberry Muffins with Crumb Topping
- Blueberry Crumble Muffins FAQs
- Tips for these Blueberry Crumb Muffins
- Variations for this Blueberry Muffin Recipe with Crumb Topping
- Storing Muffins with Crumb Topping
- More Muffin Recipes You'll Love
- Homemade Blueberry Muffins Recipe
Nothing beats a freshly baked homemade blueberry muffin with a large glass of cold milk! Brighten everyone's day with fresh, homemade blueberry muffins with crumb topping for breakfast or a perfectly sweet afternoon snack!
These flavorful blueberry muffins are moist and delicious, and they are bursting with blueberries! They also remind me of all the breakfasts my mom used to make for me when I was a kid, so that's a big plus for me.
Now I'm doing the same thing for my daughters, who especially love to help mix up the muffins by pouring in the milk or dumping in the blueberries. And while plain blueberry muffins are delicious all on their own, adding that crumbly, yummy streusel on top just takes them to the next level!
They say that simple is best, and I have to admit that when it comes to homemade blueberry muffins, I believe it.
I swear I have tried every classic blueberry muffin adaptation I can find in search of the best blueberry muffin recipe. For muffins that are moist and perfectly sweet without being cupcake-sweet, and of course, muffins that aren't totally fussy.
For a while, my favorite version was the one from America's Test Kitchen, where you made a basic blueberry jam to go in the middle of the muffin. At some point, I decided that it was just too much work for regular mornings!
I've tried making blueberry muffins with sour cream, yogurt, and buttermilk. While I would generally say I like the direction those approaches were heading, when it comes down to it, my ultimate blueberry muffin is simply made by using milk, and then half butter and half oil to get the perfect texture and flavor!
This easy blueberry muffin recipe only takes about 30 minutes to make. I can actually make these muffins for my girls before they go to school. They love them with scrambled eggs and cold milk!
Why we love this recipe for Blueberry Muffins with Crumb Topping
- Make these muffins your own with flavors or toppings.
- These easy blueberry muffins use simple ingredients.
- Ready in 30 minutes, they're perfect for breakfast or snacking!
Homemade Blueberry Muffins Ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions, or click here to see my Video Tutorial!
- Flour - Use All-Purpose Flour for the muffins and the crumble topping.
- Baking Powder - Helps the muffins rise
- Salt - Enhances the flavors to get the perfect combination of sweet and savory.
- Butter - Use salted butter for this recipe to help enhance the flavors.
- Oil - Vegetable oil or canola oil or another neutral-flavored oil is fine.
- Sugar - Granulated White Sugar will bring just enough sweetness to the muffins so that it's delicious but not overpoweringly sweet!
- Eggs - Help make the muffins light and fluffy.
- Vanilla Extract - Adds a subtle sweetness and warmth to the muffins.
- Milk - Use milk for the perfect muffin texture! Whole milk is best for flavor too, but lower-fat milk will work fine.
- Blueberries - You can use fresh berries or frozen ones, and prepare the muffins in the same way for either kind.
How to make Blueberry Muffins with Crumb Topping
Prepare equipment. Preheat your oven to 375°F, then line the muffin tins with paper liners or grease them well with cooking spray.
Mix dry ingredients. In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
Mix wet ingredients. In a large bowl, using a hand mixer or the bowl of a stand mixer with a paddle attachment, mix together the butter, oil, and sugar with a fork until smooth. Add the eggs, vanilla, and milk and mix well until combined.
Combine mixes. Add the flour mixture to the liquid mixture and stir just until most of the streaks of flour are incorporated.
Add blueberries. Fold in the blueberries, being careful not to smash them. If using frozen blueberries, do not defrost them before adding them to the batter; otherwise, you'll get purple-streaked muffins. Instead, toss them with 1 tablespoon of flour while still frozen then stir in to the batter.
Fill muffin cups. Fill each baking cup ¾ full, then add a few extra blueberries on top of each muffin, if desired.
Add streusel. Mix the flour, sugar, salt, and melted butter together in a medium bowl using a fork for the crumb topping, then divide evenly among the muffins. Sprinkle about 1 tablespoon on top of the muffin batter before baking.
Bake. Bake for 22-25 minutes, until done. Cool for 5-10 minutes before transferring to a wire rack to cool completely.
How to Make Crumb Topping for Muffins
Mix the flour, sugar, salt, and melted butter together in a medium bowl using a fork for the crumb topping, then divide evenly among the muffins. Sprinkle about 1 tablespoon on top of the muffin batter before baking.
Blueberry Crumble Muffins FAQs
Bringing your dairy ingredients, like eggs, butter, and milk, to room temperature before you start baking will help them mix together into a smooth mixture. This smooth mixture will trap air bubbles, which expand while baking, making your muffins light and fluffy.
Fresh blueberries and frozen blueberries both work wonderfully in blueberry muffins, which is one of the reasons why I love them so much! You use both types of berries in the same way in this recipe as well; you don't need to defrost the frozen berries before adding them in!
Yes! When I make blueberry muffins, any leftovers get put in the freezer so that I can have blueberry muffins on hand for busier days when we are running short on time! They don't take too long to thaw or can be softened up in the microwave if they're needed very quickly!
Coat the blueberries in flour or cornstarch before stirring into the batter.
When the blueberries have a light coating of flour, it can absorb some of the liquid, making them less likely to sink. Have you ever made muffins where all the blueberries have sunk to the bottom? Coat them in flour to prevent this! If you have a thicker batter, the berries are less likely to sink and are cradled a little better.
You can make these blueberry muffins with frozen blueberries if fresh ones aren't available or are out of season and crazy expensive. Just don't thaw the blueberries first or the juice from the defrosted blueberries will give your batter blue and purple streaks.
You can top the muffins with a sprinkle of coarse sugar (turbinado or coarse sugar crystals), a streusel crumb topping, or even a glaze if you wanted to!
Tips for these Blueberry Crumb Muffins
- Have your ingredients all at room temperature before you begin so that they mix together more easily and make a smoother batter.
- Prep your muffin pan before you start mixing ingredients. Line it with paper muffin liners or spray the cups with baking spray so your muffins don't stick.
- Keep an eye on your muffins as they near the end of the baking time to make sure they don't overcook.
- You can make these blueberry muffins with frozen blueberries if fresh ones aren't available or are out of season and crazy expensive. Just don't thaw the blueberries first or the juice from the defrosted blueberries will give your batter crazy blue and purple streaks.
- Be sure to just fold the blueberries into your batter at the end, rather than stirring them in. Like any muffin batter, you don't want to overwork it or your muffins won't turn out as light and tender, and a few folds with a spatula or large spoon right at the end of mixing up the muffins is enough to mix in the blueberries.
The Secret To Perfect-Looking Blueberry Muffins
Ok, so maybe this one is pretty well known already... but I always drop a few extra blueberries on top of each muffin before baking just to make sure the blueberries are visible and make the muffins prettier like proper bakery-style blueberry muffins!
Variations for this Blueberry Muffin Recipe with Crumb Topping
- Add 1 teaspoon of freshly grated lemon zest to the muffin batter and 1 teaspoon of lemon zest to the crumb topping for Lemon Blueberry Muffins.
- Add ½ to 1 teaspoon of cinnamon (depending on how much you like cinnamon) and/or chopped walnuts to the crumb topping for a uniquely delicious blueberry streusel muffin.
- You could also always leave the crumb topping off entirely and just do good old fresh blueberry muffins plain. They are delicious that way too if you don't like the extra sweetness of the streusel.
- You can make mini muffins with this recipe, simply put the batter into a mini muffin tin, and reduce baking time to 8-10 minutes.
- If you love these blueberry muffins, you may also love this Blueberry Sour Cream Coffee Cake!
- White chocolate chips would taste great in these muffins, as would semi-sweet chocolate chips.
- You can mix your berries as well, why not try some raspberries or cherries added to the mixture?
- Use Almond Extract instead of Vanilla Extract in the muffins for an almond twist on these muffins. You can even add slivered almonds to the mix, or on the muffin tops for extra flavor and texture.
Storing Muffins with Crumb Topping
Store these muffins in an airtight container or muffin tin at room temperature for up to 3 days or in the refrigerator for up to 1 week.
More Muffin Recipes You'll Love
- Easy Banana Nut Muffins
- Orange and Cranberry Muffins
- Pineapple Coconut Muffins
- Bakery Style Chocolate Chip Muffins
- Easy Apple Oatmeal Muffins
- Lemon Poppyseed Coffee Shop Muffins
Did you make this recipe?
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Homemade Blueberry Muffins
- 2 cups all-purpose flour (250g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup salted butter, melted (57g)
- ¼ cup vegetable or canola oil (57g)
- ¾ cup granulated sugar (150g)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
- 2 cups blueberries, fresh or frozen
- ⅔ cup all-purpose flour (83g)
- ⅓ cup granulated sugar (66g)
- ⅛ teaspoon salt
- ¼ cup salted butter, melted (57g)
- Heat oven to 375°F. Line muffin tins with baking cups or grease well with cooking spray.
- In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
- In a large bowl, mix together the butter, oil, and sugar with a fork until smooth. Add the eggs, vanilla, and milk and mix well until combined.
- Add the flour mixture into the liquid mixture and stir just until most of the streaks of flour are incorporated. Fold in the blueberries, being careful not to smash them. If using frozen blueberries, do not defrost them before adding them to the batter.
- Fill each baking cup ¾ full, then add a few extra blueberries on the top of each muffin, if desired. Mix the flour, sugar, salt, and melted butter together in a medium bowl using a fork for the crumb topping, then divide evenly among the muffins, and sprinkle about 1 tablespoon on the top of the muffin batter before baking.
- Bake for 22-25 minutes, until done. Cool for 5-10 minutes before transferring to a wire rack to cool completely.
- Storage: Store these muffins in an airtight container or muffin tin at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Freezing: This is a great recipe to make ahead as muffins freeze very well for up to 3 months. Simply bake as normal, allowing them to completely cool before storing the muffins in a freezer-safe container or in freezer bags. Allow the muffins to defrost before eating, or microwave them to defrost.