These Blueberry Crumb Muffins are soft, fluffy, and bursting with juicy blueberries, topped with a buttery cinnamon crumb for the perfect sweet touch. They’re easy to make and great for breakfast, brunch, or a delightful snack!
Why You’ll Love This Recipe
- Bakery-Style Texture – Light, moist muffins with a crunchy crumb topping.
- Quick & Easy – Ready in just 30 minutes!
- Perfect for Meal Prep – Make ahead for breakfast on the go.
- Customizable – Swap blueberries for other fruits or add nuts for extra crunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
For the Crumb Topping:
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup unsalted butter, softened
- ½ teaspoon ground cinnamon
Directions
1. Preheat Oven & Prepare the Muffin Tin:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
2. Mix the Dry Ingredients:
In a large bowl, whisk together flour, sugar, salt, and baking powder.
3. Combine Wet Ingredients:
In a separate bowl, mix vegetable oil, egg, milk, and vanilla extract until smooth.
4. Mix the Batter:
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the Blueberries:
Gently fold the blueberries into the batter.
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Make the Crumb Topping:
In a small bowl, combine sugar, flour, butter, and cinnamon. Use a fork or your fingers to mix until it forms coarse crumbs.
8. Add Topping & Bake:
Sprinkle the crumb topping generously over each muffin.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool & Serve:
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Kcal: 210 kcal per muffin
- Servings: 12 muffins
Variations
- Swap the Fruit – Try raspberries, diced apples, or chopped strawberries instead of blueberries.
- Nutty Twist – Add ¼ cup chopped walnuts or pecans for extra crunch.
- Lemon Blueberry Muffins – Add 1 teaspoon lemon zest to the batter for a citrusy touch.
- Make it Healthier – Use ½ whole wheat flour instead of all-purpose flour and reduce sugar slightly.
Storage & Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for 5 days. Warm in the microwave before serving.
- Freezing: Freeze muffins in a sealed bag for up to 3 months. Thaw at room temperature or microwave for 30 seconds.
FAQs
Can I use frozen blueberries?
Yes! No need to thaw them—just toss them in a little flour before adding them to the batter to prevent bleeding.
How do I prevent dry muffins?
Avoid overmixing the batter, and make sure not to overbake. Check for doneness at 18 minutes with a toothpick.
Can I make mini muffins?
Absolutely! Reduce the baking time to 12-15 minutes for mini muffins.
Why is my crumb topping melting into the muffins?
Make sure your butter is softened but not melted, and don’t overmix the crumb topping—it should be coarse and crumbly.
Conclusion
These Blueberry Crumb Muffins are a quick, easy, and absolutely delicious treat! Whether you’re enjoying them fresh out of the oven or saving them for later, their soft, fluffy texture and sweet crumb topping make them irresistible. Try them today for a bakery-quality breakfast at home!
Print
Blueberry Crumb Muffins
These Blueberry Crumb Muffins are soft, fluffy, and bursting with juicy blueberries, topped with a buttery cinnamon crumb for the perfect sweet touch. Ready in just 30 minutes, these bakery-style muffins are great for breakfast, brunch, or a snack. Try them today for a delicious homemade treat!
- Total Time: 30 minutes
- Yield: 12 muffins
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp salt
- 2 tsp baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
For the Crumb Topping:
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup unsalted butter, softened
- ½ tsp ground cinnamon
Instructions
1. Preheat Oven & Prepare the Muffin Tin
- Preheat oven to 375°F (190°C).
- Line a muffin tin with paper liners or lightly grease it.
2. Mix the Dry Ingredients
- In a large bowl, whisk together flour, sugar, salt, and baking powder.
3. Combine Wet Ingredients
- In a separate bowl, mix vegetable oil, egg, milk, and vanilla extract until smooth.
4. Mix the Batter
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Do not overmix to keep the muffins soft.
5. Fold in the Blueberries
- Gently fold in the blueberries.
6. Fill the Muffin Cups
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Make the Crumb Topping
- In a small bowl, combine sugar, flour, butter, and cinnamon.
- Use a fork or your fingers to mix until it forms coarse crumbs.
8. Add Topping & Bake
- Sprinkle the crumb topping generously over each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool & Serve
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Swap the Fruit: Try raspberries, diced apples, or chopped strawberries instead of blueberries.
- Nutty Twist: Add ¼ cup chopped walnuts or pecans for extra crunch.
- Lemon Blueberry Muffins: Add 1 tsp lemon zest to the batter for a citrusy touch.
- Make it Healthier: Use ½ whole wheat flour instead of all-purpose flour and slightly reduce sugar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
