These easy homemade blueberry muffins with crumble topping are a must-try for any breakfast or brunch lover!

Featuring a moist, fluffy texture and bursting with fresh blueberries, these bakery-style muffins are topped with a delicious cinnamon-sugar crumble that adds extra sweetness and crunch.

Perfect for weekend breakfasts, meal prep, or a snack, this recipe uses simple ingredients like flour, sugar, butter, and milk for the ultimate in comfort food.

Freeze extras for later and enjoy a delicious grab-and-go breakfast any day of the week.

Why You’ll Love This Recipe

These blueberry muffins are everything you love in a bakery treat but made fresh in your own kitchen.

The muffins themselves are light and moist, with juicy blueberries in every bite, while the crumble topping adds the perfect sweet crunch.

They’re simple enough for a weekday breakfast yet impressive enough to serve at a brunch gathering.

Plus, they freeze beautifully, so you can always have a batch ready for busy mornings.

Ingredients

For the Muffins:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ teaspoon salt
• 2 teaspoons baking powder
• ⅓ cup vegetable oil
• 1 large egg
• ⅓ cup milk (add more if needed)
• 1 cup fresh blueberries

For the Crumble Topping:

• ½ cup granulated sugar
• ⅓ cup all-purpose flour
• ¼ cup cold butter, cubed
• 1 ½ teaspoons ground cinnamon

Directions

1. Preheat the Oven: Set your oven to 400°F (200°C). Line a muffin pan with paper liners, or grease each cup if you prefer not to use liners.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together flour, sugar, salt, and baking powder until well combined.
3. Mix the Wet Ingredients: In a separate bowl or measuring cup, whisk together vegetable oil, egg, and milk until smooth.
4. Combine the Mixtures: Gently fold the wet ingredients into the dry ingredients with a rubber spatula, mixing just until a few streaks of flour remain.
5. Add Blueberries: Fold in the blueberries carefully to avoid overmixing.
6. Make the Crumble Topping: In a small bowl, combine flour, sugar, cubed butter, and cinnamon. Use a fork to break up the butter until the mixture forms coarse crumbs.
7. Fill the Muffin Pan: Spoon the batter into prepared muffin cups, filling each one to the top. Generously sprinkle with crumble topping.
8. Bake: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Enjoy: Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.

Tips

• Don’t Overmix: Stir only until the ingredients are combined to avoid tough muffins.
• Use Fresh or Frozen Blueberries: If using frozen, don’t thaw them first.
• Check Early: Ovens vary, so start checking for doneness a few minutes before the timer ends.

Variations and Substitutions

• Use Whole Wheat Flour: Swap half the all-purpose flour with whole wheat for a heartier texture.
• Add Citrus Zest: Lemon or orange zest brightens the flavor.
• Try Different Berries: Swap blueberries for raspberries or blackberries.

FAQs

Can I freeze these muffins?
Yes! Let them cool completely, wrap individually, and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave.

Can I use dairy-free milk?
Absolutely. Almond, oat, or soy milk are great alternatives.

How do I make the crumb topping crunchier?
Use cold butter and mix until just crumbly for the perfect texture.

Serving Suggestions

Serve these muffins with fresh fruit, yogurt, or a hot cup of coffee for a cozy breakfast. They’re also great as a midday snack or packed into lunchboxes.

Blueberry Muffins with Crumble Topping

These easy homemade blueberry muffins with crumble topping are a must-try for any breakfast or brunch lover! Featuring a moist, fluffy texture and bursting with fresh blueberries, these bakery-style muffins are topped with a delicious cinnamon-sugar crumble that adds extra sweetness and crunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings: 8

Course: Appetizer, Breakfast, Snack

Cuisine: American

Ingredients Method

Ingredients

  

• For the Muffins:
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ teaspoon salt
• 2 teaspoons baking powder
• ⅓ cup vegetable oil
• 1 large egg
• ⅓ cup milk add more if needed
• 1 cup fresh blueberries
• For the Crumble Topping:
• ½ cup granulated sugar
• ⅓ cup all-purpose flour
• ¼ cup cold butter cubed
• 1 ½ teaspoons ground cinnamon

Method

 

1. Preheat the Oven: Set your oven to 400°F (200°C). Line a muffin pan with paper liners, or grease each cup if you prefer not to use liners.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together 1 ½ cups flour, ¾ cup sugar, ½ teaspoon salt, and 2 teaspoons baking powder until well combined.
3. Prepare the Wet Ingredients: In a separate bowl or measuring cup, whisk together ⅓ cup vegetable oil, 1 egg, and ⅓ cup milk until smooth.
4. Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients using a rubber spatula, mixing just until a few streaks of flour remain.
5. Add Blueberries: Fold in the blueberries, being careful not to overmix.
6. Make the Crumble Topping: In a small bowl, mix together ½ cup flour, ½ cup sugar, ¼ cup cubed butter, and 1 ½ teaspoons ground cinnamon. Use a fork to break up the butter until the mixture forms coarse crumbs.
7. Fill the Muffin Pan: Spoon the muffin batter into the prepared muffin cups, filling each one to the top. Generously sprinkle the crumble topping over each muffin.
8. Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Cool and Enjoy: Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack to finish cooling. Enjoy warm or at room temperature!