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    Home » Bread Recipes

    Blueberry Muffins with Crumble Topping

    Lindsay Moe

    29 shares

    These blueberry muffins are topped with an easy crumb topping and make the best grab and go breakfast or snack. Your house will smell like a bakery as you bake this favorite muffin recipe.

    Blueberry muffins stacked decoratively in a baking dish with one split in half next to a knife.
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    Jump to:
    • Blueberry muffin ingredients
    • Muffin topping ingredients
    • How to make blueberry muffins with crumble topping
    • Top tips
    • FAQ
    • More muffin recipes
    • Recipe

    Blueberry muffins are one of the classics when it comes to muffins. You can usually find them at every bakery and coffee shop you visit. But why go out when you can stay in and make this tasty treat yourself?

    These muffins are tender and springy with just the right amount of sweetness. I love the juicy blueberries inside and smearing the whole thing with butter before eating.

    While plain old blueberry muffins are delicious in their own right, adding a streusel topping really makes these taste like they came straight from the bakery. This is a pretty light and simple crumb topping compared to some recipes out there, which I enjoy because it doesn’t add too much crunch.

    Make these the night before school for a grab and go breakfast, or have them ready when the kids get home from school as an afternoon snack. They also make a great addition to a lunchbox. There’s never a wrong time for a blueberry muffin!

    Three blueberry muffins stacked on top of each other.

    Blueberry muffin ingredients

    • All-purpose flour
    • Whole wheat flour
    • Baking powder
    • Salt
    • Ground nutmeg
    • Eggs
    • Whole milk
    • Light brown sugar
    • Butter, melted
    • Vanilla
    • Blueberries
    Ingredients used to make blueberry muffins.

    Muffin topping ingredients

    • Light brown sugar
    • All-purpose flour
    • Ground cinnamon
    • Butter, melted
    Ingredients used to make crumble topping.

    How to make blueberry muffins with crumble topping

    1. Preheat the oven to 400ºF. Grease a 12 cup muffin pan or line with paper liners.
    2. Whisk dry ingredients together in a large bowl.
    3. In another large bowl, whisk together wet ingredients.
    4. Add the wet ingredients to the dry with a few light strokes, just until moistened. Fold in the blueberries. Divide among muffin cups.
    5. In a small bowl, combine topping ingredients until crumbly. Sprinkle over muffin batter.
    6. Bake 17 minutes or until a toothpick inserted in the center of a muffin comes out clean.
    Baked blueberry muffins in a muffin tin.

    Top tips

    Don’t overmix

    As with all muffins and quick breads, make sure you don’t overmix the batter or you’ll end up with tough, dry muffins. There should still be a little visible flour when you add the blueberries, which will get incorporated as you fold those in.

    Blueberry muffin batter in a bowl with no blueberries.
    Blueberry muffin batter in a bowl with blueberries mixed in.

    How to fill muffin tins

    This batter is thick, making it pretty easy to fill the tins no matter how you do it. It’s a good idea to use a cookie scoop to transfer this thick batter from the bowl to the tins.

    Another option would be two spoons, or filling a measuring cup with batter and using a spoon to scrape it out into the tin.

    Blueberry muffin batter in a muffin tin.
    Blueberry muffin batter topped with crumble topping in a muffin tin.

    How to store

    Fully cooled muffins can be kept in an airtight container at room temperature for up to 3 days, although they are best the day they are made. You can also freeze muffins, well wrapped in plastic wrap inside a zip top freezer bag, for up to 3 months.

    Tips for customizing blueberry muffins with crumb topping

    • Leave off the crumb topping, or replace it with cinnamon sugar, turbinado sugar, or this vanilla icing
    • Make them gluten-free by swapping in a 1:1 gluten-free flour 
    • Make mini muffins, decreasing the baking time as needed
    • For bigger crumbs in the crumble topping, double the butter
    • Add the zest of one orange or lemon to the muffin batter
    • Serve with cinnamon honey butter
    Blueberry muffins with crumble topping on sheet of parchment paper.

    FAQ

    Should I use paper liners to make muffins?

    Lately I’ve been making muffins just by spraying the pan instead of using paper liners. This is because I hate seeing little bits of muffin get left behind on the paper when you take it off. However, the paper liners do look pretty and make it a little more hygienic if you’re serving these to a group, so feel free to do it either way.

    Can I make blueberry muffins with frozen blueberries?

    Yes, you can totally make blueberry muffins with frozen blueberries. Depending on the time of year, this might be an even fresher tasting option! Simply fold in the frozen blueberries without thawing and proceed with the recipe as written.

    How can I keep my blueberries from sinking to the bottom of my muffins?

    I haven’t had problems with the blueberries sinking in this recipe, but if you find that yours do you can simply toss the blueberries with a bit of the flour mixture before adding to the rest of the ingredients.

    Close up of a blueberry muffin cut in half.

    More muffin recipes

    • Chocolate Chip Muffins
    • Apple Spice Muffins
    • Vegan Chocolate Zucchini Muffins
    • Pistachio Rose Muffins
    • Healthier Double Chocolate Mini Muffins
    • Banana Coconut Muffins
    • Zucchini Muffins
    • Carrot Muffins
    • Vegan Pumpkin Muffins
    • Mini Pumpkin Chocolate Chip Muffins
    • Double Chocolate Banana Muffins
    • Banana Oat Muffins with Ultimate Crumble Topping

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Recipe

    Blueberry muffins stacked decoratively in a baking dish with one split in half next to a knife.

    Blueberry Muffins with Crumble Topping

    These blueberry muffins are topped with an easy crumb topping and make the best grab and go breakfast or snack!
    No ratings yet
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    Prep Time: 10 minutes minutes
    Cook Time: 17 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 12
    Calories: 240kcal
    Author: Lindsay Moe

    Ingredients

    For the muffins:

    • 1 cup all-purpose flour
    • 1 cup whole wheat flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • ¼ teaspoon ground nutmeg
    • 2 large eggs
    • 1 cup whole milk
    • ⅓ cup packed light brown sugar
    • ½ cup butter, melted
    • 1 teaspoon vanilla
    • 1 ½ cups blueberries

    For the topping:

    • ⅓ cup light brown sugar
    • ¼ cup all-purpose flour
    • ½ teaspoon ground cinnamon
    • 1 tablespoon butter, melted

    Instructions

    • Preheat the oven to 400ºF. Grease a 12 cup muffin pan or line with paper liners.
    • Whisk dry ingredients together in a large bowl.
    • In another large bowl, whisk together wet ingredients.
    • Add the wet ingredients to the dry with a few light strokes, just until moistened. Fold in the blueberries. Divide among muffin cups.
    • In a small bowl, combine topping ingredients until crumbly. Sprinkle over muffin batter.
    • Bake 17 minutes or until a toothpick inserted in the center of a muffin comes out clean.

    Notes

     

    Tips for customizing blueberry muffins with crumb topping

    • Leave off the crumb topping, or replace it with cinnamon sugar, turbinado sugar, or this vanilla icing
    • Make them gluten-free by swapping in a 1:1 gluten-free flour 
    • Make mini muffins, decreasing the baking time as needed
    • For bigger crumbs in the crumble topping, double the butter
    • Add the zest of one orange or lemon to the muffin batter
    • Serve with cinnamon honey butter

    Nutrition

    Calories: 240kcal | Carbohydrates: 33g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 188mg | Potassium: 226mg | Fiber: 2g | Sugar: 15g | Vitamin A: 349IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 1mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    1. Baking Holly says

      November 30, 2011 at 3:56 pm

      Hi! I am new to your beautiful site, but man on man do I LOVE a blueberry muffin. Thank you so much for sharing, they look delicious. I’m def. going for the crumble top. Woot Woot.

      Reply
      • Lindsay says

        December 04, 2011 at 10:08 pm

        Thanks for visiting!

        Reply
    2. belle (tinkeringinthekitchen) says

      December 03, 2011 at 12:57 pm

      what a fabulous blog full of gorgeous recipes. Going to make myself a coffee and browse more 🙂

      Reply
      • Lindsay says

        December 04, 2011 at 10:09 pm

        Thanks!

        Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    29 shares