These Blueberry Muffins with a streusel crumb topping are just heavenly. They are slightly crunchy on the outside, tender and soft on the inside, and plump full of sweet juicy blueberries with a delectable sweet cinnamon crumb topping. Enjoy them as a quick on-the-go breakfast, afternoon snack, or light dessert.
Calling all blueberry lovers, and you know who you are!! Blueberries are by far my favorite fruit! They are just perfect in every way!! Blueberries are just so versatile and are full of antioxidants, vitamins, minerals, and fiber. Following strawberries, blueberries are the second most popular berry in the United States. These Blueberry Muffins with Crumb Topping are amazing. They are slightly crunchy on the outside and sweet and soft on the inside, with just the right amount of blueberries.
The topping on these Blueberry Muffins is an absolute essential. It puts the muffins over the top and gives the muffin a perfect crunch achieving that better-than-bakery-style taste we are all longing for. These muffins are perfect for weekday on-the-run breakfasts yet fancy enough for a Mother’s Day brunch.
How do you make Blueberry Muffins?
First, you are going to mix your crumb topping. In a small bowl, using a fork or pastry knife, mix together sugar, flour, butter, cinnamon, and salt. Go ahead and set that aside while you prepare the batter.
Now in a medium bowl, whisk together flour, sugar, salt, and baking powder. Then in a large bowl, whisk together the egg, buttermilk, oil, and vanilla extract. Add the dry ingredients to the wet ingredients and stir just until combined. Add 1 tablespoon of batter to each muffin hole in the prepared pan. Now carefully fold in the blueberries and divide the batter evenly in the pan filling the muffin cups up. Top each muffin evenly with the crumb topping that you set aside. Bake in preheated oven and allow to cool for 5-10 minutes before removing from the pan to cool on a wire rack.
Recipe notes and helpful tips
- Always preheat your oven and load the filled muffin tin on the middle rack in the center of the oven.
- Save yourself a little money and make your own buttermilk by adding 1 teaspoon of lemon juice or white vinegar to 1/3 cup of milk. Let it set for 5 minutes, and then proceed with the rest of the recipe.
- For optimal flavor, always use the biggest, freshest blueberries you can get your hands on.
- Frozen blueberries can be used but do not thaw.
- Spray the muffin pan liberally with nonstick baking spray or grease well. You don’t want your beautiful creations sticking.
- You can use muffin paper liners or cupcake liners, but I like the texture of the muffin baking against the hot tin.
- Do not overwork the batter. Mix just combined.
- Add a tablespoon of batter to the muffin pan before folding in the blueberries to keep the berries from sinking to the bottom of the muffins.
- Remove muffins from the tin after 5-10 minutes. I cover the tin with a large clean kitchen towel and carefully invert it. I lose a little bit of the crumb topping, but the muffins are all lightly crispy on the outside, and none of them are damaged from trying to get them out with a knife.
These fabulous Blueberry Muffins with Crumb Topping come together quickly. They bake up just perfectly every time, and they are one of our absolute favorite muffins!! Put these simply AMAZING Blueberry Muffins with Crumb Topping on your to-try list today. In fact, the weekend is almost here, and these would be a fabulous treat for you and your loved ones.
More blueberry recipes to try
Easy Blueberry Muffins Recipe
Family-friendly and easy to make, these Blueberry Muffins are perfect for an on-the-go breakfast or a fancy holiday brunch. They are plump full of fresh berries, and topped with a delectable cinnamon crumb topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: breakfast/snack
- Method: bake
- Cuisine: American
Ingredients
Streusel Crumble Topping
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/4 cup butter softened and cut in four tablespoons
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Muffins
- 1 1/2 cups flour
- 3/4 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 egg
- 1/3 cup buttermilk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/4 cup fresh blueberries
Instructions
- In a small bowl, using a fork, mix brown sugar, 1/2 cup flour, butter, cinnamon, and salt. Set aside.
- Preheat oven to 375 degrees. Spray a 12-count muffin pan with nonstick baking spray.
- In a medium bowl, whisk together 1 1/2 cups flour, sugar, salt, and baking powder. In a large bowl, whisk together egg, buttermilk, oil, and vanilla extract. Stir the dry mixture into the wet mixture: stirring just until combined. Spoon one tablespoon of batter into each muffin hole (this will help keep your blueberries from sinking to the bottom of the muffins). Fold the blueberries in the remaining batter. Spoon batter into the muffin holes dividing equally. Divide the crumb topping that you aside equally over the top of the muffins.
- Bake for 20 – 25 minutes or until a toothpick inserted in one of the middle muffins comes out clean. Check after 20 minutes.
- Remove muffins from the tin after cooling for 5-10 minutes. Move them to a wire rack to fully cool. See helpful hints below.
Notes
- Always preheat your oven and load the filled muffin tin on the middle rack in the center of the oven.
- Save yourself a little money and make your own buttermilk by adding 1 teaspoon of lemon juice or white vinegar to 1/3 cup of milk. Let it set for 5 minutes, and then proceed with the rest of the recipe.
- Always use the biggest, freshest blueberries you can get your hands on.
- Frozen blueberries can be used but do not thaw.
- Spray the muffin pan liberally with nonstick baking spray or grease well. You don’t want your beautiful creations sticking.
- You can use muffin paper liners or cupcake liners, but I like the texture of the muffin baking against the hot tin.
- Do not overwork the batter. Mix just combined.
- Add a tablespoon of batter to the muffin pan before folding in the blueberries to keep the berries from sinking to the bottom of the muffins.
- Remove muffins from the tin after 5-10 minutes. I cover the tin with a large clean kitchen towel and carefully invert it. I lose a little bit of the crumb topping, but the muffins are all lightly crispy on the outside, and none of them are damaged from trying to get them out with a knife.
Keywords: how to make blueberry muffins, blueberry muffin recipe, recipe for blueberry muffins, blue berry muffins
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Sarah C.
Ms. Lady Pierce, you are truly gifted! I am so happy I found you and your Amazing recipes! You always seem to know what I want to bake but don’t have the proper recipe to make… Thank you so much for sharing! You are very talented!! 💜 Sarah
★★★★★
Beth Pierce
Oh, that is so sweet. You made my evening. I am so glad that you like my recipes!
Catalina
This muffins are everything I want right now! My favorite breakfast!
★★★★★
Beth Pierce
Thanks, Catalina! So glad that you enjoy them!
TAYLER ROSS
I made these muffins for breakfast this morning and they were incredible! So fluffy and moist!
★★★★★
Beth Pierce
Thanks! So glad that you enjoyed them!
Claire
I just love the texture of these Blueberry muffins with the slightly crunchy topping!
★★★★★
Beti
Oh wow! These blueberry muffins are amazing!! My kind of breakfast treat!!
★★★★★
Beth Pierce
Thanks, Beti! So glad that you like them!
katerina
I absolutely love these muffins! They are an incredible treat!!
★★★★★
Shadi Hasanzadenemati
Love how easy this recipe is. It’s perfect for our family!
★★★★★
Sandra
These blueberry muffins look delicious. I love the streusel topping going to make these this weekend!
★★★★★
Katherine
Such perfect tender blueberry muffins!
★★★★★
Beth Pierce
Thanks, Katherine!
Erin
Looks incredibly delicious! I would love to make this!
Sandra | A Dash of Sanity
These would be a great way to start any day!
★★★★★
Jane Inniger
I bake a lot and have tried many different recipes. This blueberry muffin recipe is outstanding. By far the best one I have ever made. Tender, moist, and bursting with blueberry flavor and a sweet cinnamon topping.
★★★★★
Beth Pierce
Thanks so much Jane! So happy that you like them! I love blueberry muffins!
Amy Steele
I love recipes. Do you have any gluten free ones?
Beth Pierce
Sorry Amy but I do not or at least they are not specified.
Jennifer
Just substitute gluten-free flour. That’s what I do and everything turns out great! I love her recipes too 😊
Sara
I know what I will be baking this weekend! Love the crunchy topping; looks amazing!
★★★★★
Demeter
I’m a sucker for a crumb topping on a muffin. It’s perfectly sweet without being too much. Loved getting blueberries in every bite too.
★★★★★
Chrissie Baker
Wonderful recipe……not too sweet and very light. Will make these muffins again, and again, For sure!
★★★★★
Cathy
These turned out absolutely perfect!
Sandra
These were really good!! Everyone loved it!
★★★★★
Kimberly
The texture looks absolutely perfect, can’t wait to shove a batch of these in my oven!
Erin
These Blueberry Muffins would disappear in our house!
★★★★★
Chrissie Baker
Excellent… so delicious and moist. Love this recipe
★★★★★
Shawnae
Hello Ms. Beth Pierce. Since blueberries are not in season right now, can frozen be used?
Dorothy Reinhold
Blueberry muffins are just so wholesome and always a hit with my crew. I am a total sucker for that sweet cinnamon crumb topping!
Shirley
I’d like a lot less sugar. What do u think is the least I could use?
Beth Pierce
You could try 1/2 cup sugar in the muffins and 1/4 cup in the crumb topping but I this is just going off the top of my head. I have not tried it.
sherry pippen
Tag! I bought blueberries just for muffins and was going to search out a recipe and I stumbled across yours! They look so yummy.. Thanks for posting.
Beth Pierce
My pleasure Sherry!
Baxter
I make this all the time! I love it, my family loves it & it’s easy to make.
Beth Pierce
Awesome!!