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!
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 Blueberry 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!
If you love quick and easy ready-to-go breakfasts like this one too, check out my Morning Glory Muffins, these Blueberry Scones, or my Make Ahead Breakfast Muffins!
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.
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 Blueberry 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?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Homemade Blueberry Muffins
Equipment
Ingredients
Blueberry Muffins
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup (57g) salted butter melted
- ¼ cup (57g) vegetable or canola oil
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
- 2 cups blueberries fresh or frozen
Crumb Topping
- ⅔ cup (83g) all-purpose flour
- ⅓ cup (66g) granulated sugar
- ⅛ teaspoon salt
- ¼ cup (57g) salted butter melted
Instructions
- 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.2 cups (250g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- 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.¼ cup (57g) salted butter, ¼ cup (57g) vegetable or canola oil, ¾ cup (150g) granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, ¾ cup milk
- 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.2 cups blueberries
- 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.⅔ cup (83g) all-purpose flour, ⅓ cup (66g) granulated sugar, ⅛ teaspoon salt, ¼ cup (57g) salted butter
- Bake for 22-25 minutes, until done. Cool for 5-10 minutes before transferring to a wire rack to cool completely.
Video
Notes
- 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.
OMG these look so amazing!!!!
Cristy
http://www.happyfamilyblog.com
Thanks so much Cristy!
These are super, thanks forposting this, greetz from holland
I baked the muffins today and they were really good. Thanks for the recipe.
What a beautiful post! These muffins look gorgeous…I wish I could reach in and grab one! This would go perfectly with my tea right now 🙂
Thanks so much!
Blueberries are my favourite berry. I just picked some up today at the grocery store. These muffins look like my kind of breakfast food.
Those blueberries look amazing! This is the perfect on the go breakfast.
I really enjoyed buying dozens of pints of blueberries this summer. I love this crumb topping! These would go great with my morning coffee.
What a perfect little baked treat, awesome that uses fresh blueberries as those are my favorite. I want to try your recipe soon.
Oh, your pictures look so beautiful and these muffins are scrumptious! I love that you add crumbs on top, they always make them taste sooo good!
Oh these looks so delish. I love blueberry cake and cupcakes so these are just about my favorite treats. The crumb topping is just so perfect. YUM>
These muffins are uite possibly the most beautiful muffins I have ever seen. I so need to recreate this recipe now! #client
I totally agree with you, nothing beats homemade muffins! Especially if they have blueberry and that luscious crumb topping – YUM!
These are perfect blueberry muffins, Love those crumb topping, I am blueberry fan, I need to try this, always muffin with blueberry is a delight.
Do you level off the flour when measuring
Yes, but I’m pretty casual about it. I just use my finger if it’s mounded after scooping.
I made these and they were amazing but next time I will make more of the topping.
No such thing as too much streusel topping, right?!
I made these and followed the directions to a T the crumbs on top tasted like nothing but flour had to cut the tops off ): did I maybe do something wrong?
It’s hard for me to say what could have gone wrong, but if you prefer a stronger crumb flavor you could add a little cinnamon to it or increase the sugar a bit so it’s sweeter. I think the balance between butter, sugar and flour is just right for this streusel, but some people like a very sweet streusel top so maybe that could be it for you?
These blueberry crumble topped muffins turned out perfect! Since bringing to a brunch, I made mini muffins. Only needed to decrease baking time. These tiny things with the crumble top needed no extra butter when serving. Delicious!!
I just made this Crumb and the only variation was that I added some clove and doubled the butter as when I was mixing it all it seemed to floury. I used it on top of some apple muffins. I baked them during 34 minutes at 350°…The smeel was AMAZING. BUT… the taste and texture was too floury, sandy. So here goes my question: how can I make it crunchier? I dont want to leave it longer in the over because the muffins will loose moisture, but then… how can i get rid of that sandy texture? also when I tried one muffin after they were cold, I could feel the grains of sugar. Normally when I make crumble I dont feel it later because the sugar melts into the butter and flour, but this time I could feel the little sugar grains… Any advice on those two aspects?
Hmm, I really love the texture of this crumb topping but have you tried melting the butter first? I’m not sure how to make the topping crunchier without affecting the muffin itself unless you partially cook the crumb topping first.
Is there a reason that you don’t use an electric mixer?
You don’t want to overmix your muffins or they will end up dense and dry, rather than light and moist. A handmixer works the batter too much, which is why I make muffins just using a spoon.
Can I use almond flour instead?
I haven’t tried this with almond flour, so I’m not sure. Sorry!
Please never use a mixer when making any muffin. Sorta like making pancakes–mix very lightly so you don’t develop the gluten in the flour. You want light muffins, not chewy pizza crust.
These muffins were moist, delicious and a good size. I also added crushed walnuts to the crumb topping and 1 teaspoon of cinnamon. I greased my muffin tins, I let them rest for 5 – 10 minutes before removing them from the pan, but they still stuck a little. Next time I will use the cupcake papers. Excellent recipe, it’s a keeper. Thank you!
Trying them today
Made these today and they were a big hit at my house. Not too sweet, just right. Thanks for sharing this recipe, we loved the fresh berries!
Are you sure you are to use the melted better for the crumb topping? My topping was just like a very thick batter so there was no way to sprinkle to. I just had to lump it on each one. I thought maybe it was a typo. Did I misread? I’ve always used cold, hard butter.
Yes, I use melted butter for this topping but you could use cold butter and cut it in instead, if you prefer.
I made the muffins for the first time this morning and if you keep cutting the topping with your fork it does separate into a nice crumb.
I made these I think the next time I will add some lemon to them – the top was kind of bland and just kind of dry for me.
I couldn’t sleep so got up early and made these blueberry muffins. They turned out great. I did make one change. I used Splenda in place of the sugar.
I bake when I can’t sleep too!
The muffins are delicious ! Next time mine need just a tad more sugar and theyll be perfect.
I’ve made these several times now and they always come out amazing and I always receive many compliments on them !
I have these in the oven now. They look delicious. I used a regular size cupcake liners but could have used the tall ones, of which I only had two. The muffin dough was to the very top, not 3/4 full. I liked this recipe because it used the same measures for several steps and left less clean-up. I used frozen blueberries because I have a lot of them, and it is the reason I looked for a blueberry muffin recipe! I added the lemon zest. I love lemon with blueberry. Thanks.
These muffins are theeeeee BEST! I have made them many many times….I did tweak a little and add lemon zest to the batter and crumb topping…and right at the 5 minute left to bake mark, I squeeze some fresh lemon juice over the top, just give a bit more of the lemony flavor…. thank you for the best muffin recipe!
After trying several blueberry muffin recipes this one gets the blue ribbon!
Everyone loves them..
These were the best blueberry muffins I ever made. I used fresh blueberries from my garden and they turned out perfect. The crumb topping is amazing. Thank you so much for the recipe!
I don’t think using frozen blueberries are the way to go. Pretty sure they need to be thawed first. These muffins look good but have been in the oven for 35 minutes and still raw in the middle. I think the frozen blueberries are making it take way longer. I just hope it doesn’t ruin them
Followed recipe a little dry for my tastes but pretty easy to make.
Made them. Taste nice, very light but scrumptious
Needed a little longer cooking time
Just made these for the first time today. Gosh Muffin perfection ! ❤️
Thank you for sharing
I’m so glad you enjoyed these! You’re welcome!
Loved this recipe as well as loved how they tasted!❤️
Could I double the ingredients and bake it in a 9×13 pan as a cake instead of individual muffins?
I would think so!
Substitute for eggs?
Sorry but I don’t have a good one.
I just baked these muffins and they are scrumptious. I know why you use this as a go to blueberry muffin recipe. Thanks for the tips in the video. They made a big difference in the usual muffin recipes. Thanks for sharing. I’m having one for dessert 😊
Per me, my family and anyone we have ever blessed with the recipe or an actual muffin, they are the BEST we have ever eaten!
Thank you so much for sharing this fabulous recipe. I’ve tried several blueberry muffin recipes looking for the perfect one. My search is over! I followed the recipe to the letter and after my first batch, I wouldn’t change a thing. They looked beautiful and tasted even better. Everyone loved them as much as I did. I got the compliments, but you deserve the credit. Thank you, Amy.
I’m so happy to hear that, Janet! Thank you for such a lovely compliment!
Could you possibly put recipie in metric too please . Be most gratefull
Done! I have been working on getting more of my recipes in metric but just hadn’t gotten to this one. Thanks for commenting and letting me know!
I make these gluten free with cup4cup and they are amazing! Even my family that can eat gluten loves them!!!
Oh good! I am so glad your family enjoyed them! Thanks for sharing about the gluten free version!
Just made these muffins! Yummy! I used large size muffin tins, baked a couple minutes longer. Came out beautifully….thank you!
Just made these in my toaster oven. Cut the recipe in half and skipped the topping. It made 6 muffins and they’re gone. Hubby who doesn’t like blueberry muffins ate 3. Perfect muffins. Not sweet but just right.
Oh thank you! I am glad you enjoyed them!
Best blueberry muf recipe ever. I generally double the recipe and have found that the crumb topping doesn’t need to be doubled, each muffin still has plenty of crumb topping which is what really pushes them over the top on deliciousness.
Glad you think so, Jason! 😉
My very favorite blueberry muffins recipe…they turned out so good and I like the different sizes for increased more muffins you can make. Try these out because you won’t be disappointed!!!
Here’s what I did differently:
I zested and juiced 2 lemons. I added the juice and enough buttermilk to make 3/4 cup. I added 2/3 of the zest to the batter and the other 1/3 to the streusel topping. I used the large muffin tins with parchment paper lining. I baked for around 30 minutes because of the large size of the muffins. It made 6 large muffins that were to die for!
Oh yum! What a fun idea to make it into bigger muffins! Sounds like it turned out great!
I have made these Blueberry Muffins at least a dozen times. They are delicious, easy and always a hit! Thanks for such a wonderful recipe.
These are excellent muffins! So easy and yummy crumb topping! Thank you for sharing! Anyone with negative comments mustn’t be following your instructions.
I made these and they turned out amazing! I tweaked the oil to olive oil and used 1.5 cups of blueberries instead of 2 cups! I also tweaked the milk with diluted whipping cream. I added a small extra amount of flour to the crumble topping. Because my batter was thicker I filled each one up to the top. I put a rounded tablespoon of crumble on each and they came out amazing. Thank you for your recipe. I’ve been cooking and baking for 50 years plus years. I know ingredients and was glad to see you had what I would have used originally. After years of using canola oil I found out it had rapeseed oil in it and switched to olive oil. I read many recipes and picked yours. Thank you! 5 stars!
These were the BEST! As another commenter said,there is a lot lot of batter for 12 regular muffins but I used it all and they turned out great.