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.
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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!
Blueberry muffin ingredients
- All-purpose flour
- Whole wheat flour
- Baking powder
- Salt
- Ground nutmeg
- Eggs
- Whole milk
- Light brown sugar
- Butter, melted
- Vanilla
- Blueberries
Muffin topping ingredients
- Light brown sugar
- All-purpose flour
- Ground cinnamon
- Butter, melted
How to make blueberry muffins with crumble topping
- 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.
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.
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.
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
FAQ
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.
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.
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.
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!
Recipe
Blueberry Muffins with Crumble Topping
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
Baking Holly says
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.
Lindsay says
Thanks for visiting!
belle (tinkeringinthekitchen) says
what a fabulous blog full of gorgeous recipes. Going to make myself a coffee and browse more 🙂
Lindsay says
Thanks!