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homemade blueberry muffin with streusel topping in front of pitcher of milk and bowl of fresh blueberries
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4.94 from 75 votes

Homemade Blueberry Muffins with Crumb Topping

Nothing beats Homemade Blueberry Muffins with Crumb Topping and a large glass of cold milk!  Bursting with fresh blueberry muffin flavor and topped with a sweet crumb topping, these really are the best blueberry muffins ever!  You can make these blueberry muffins with frozen blueberries if fresh ones aren't available or are out of season and crazy expensive.
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 390kcal
Author: Amy Nash


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

Crumb Topping

  • cup all-purpose flour (83g)
  • cup granulated sugar (66g)
  • 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 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, sprinkling about 1 tablespoon of the top of each muffin before baking.
  • Bake for 22-25 minutes, until done. Cool for 5-10 minutes before transferring to a wire rack to cool completely.



Calories: 390kcal | Carbohydrates: 61g | Protein: 7g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 206mg | Fiber: 2g | Sugar: 21g