Blueberry Muffins with Crumb Topping

Blueberry Muffins with Crumb Topping are the perfect blend of tender, fluffy cake and juicy bursts of blueberries, finished with a buttery, cinnamon-scented crumble that melts in your mouth. These muffins are golden on the outside, soft on the inside, and perfectly balanced in sweetness — a true breakfast or snack-time indulgence.

The aroma of freshly baked muffins filling your kitchen is pure comfort. Whether served warm with coffee or packed for an on-the-go breakfast, these muffins deliver homemade goodness in every bite.

❤️ Why I Love This Recipe

I absolutely love this recipe because it combines three of my favorite things: soft muffin batter, fresh blueberries, and a crunchy crumble topping. The combination of textures — tender muffin base with crisp, buttery topping — is simply irresistible.

It’s also incredibly forgiving and easy to make — no mixer required, just simple pantry ingredients and a whisk. Every batch comes out bakery-quality, golden, and delicious. Plus, they freeze beautifully, so you can enjoy them anytime you crave something sweet and cozy.

Why It’s a Must-Try Dish

• Classic bakery-style muffins with a moist, fluffy texture.
• The crumb topping adds richness and crunch.
• Bursting with fresh or frozen blueberries in every bite.
• Perfect for breakfast, brunch, or afternoon snacks.
• A simple recipe that looks and tastes like it’s from a café!

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Baking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 12 muffins
• Calories: ~220 kcal per muffin

Cuisine & Course

• Cuisine: American
• Course: Breakfast / Dessert / Snack

Ingredients

For the Muffins

• 1¾ cups (220 g) all-purpose flour
• ¾ cup (150 g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (120 ml) milk (whole or any preferred)
• ½ cup (115 g) unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups (180 g) fresh or frozen blueberries
• 1 tablespoon flour (for coating blueberries)

For the Crumb Topping

• ½ cup (65 g) all-purpose flour
• ⅓ cup (65 g) brown sugar
• ½ teaspoon ground cinnamon
• ¼ cup (60 g) unsalted butter, melted

Optional Lemon Glaze (for extra touch)

• ½ cup powdered sugar
• 1 tablespoon lemon juice

Simple Cooking Directions

1. Prepare crumb topping and set aside.
2. Mix dry ingredients in one bowl, wet ingredients in another.
3. Combine to form batter, then fold in blueberries.
4. Fill muffin cups, top with crumble, and bake until golden.
5. Cool and drizzle with glaze (optional).

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Crumb Topping

1. In a small bowl, mix flour, brown sugar, and cinnamon.
2. Add melted butter and stir until crumbly.
3. Set aside while you make the muffin batter.

Step 2: Preheat the Oven and Line Muffin Tin

1. Preheat your oven to 190°C (375°F).
2. Line a 12-cup muffin tin with paper liners or grease lightly.

Step 3: Prepare the Muffin Batter

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk milk, melted butter, eggs, and vanilla until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined (do not overmix).

Step 4: Add the Blueberries

1. Toss the blueberries with 1 tablespoon of flour — this prevents them from sinking to the bottom.
2. Gently fold the blueberries into the batter.

Step 5: Fill the Muffin Cups

1. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
2. Sprinkle each muffin generously with the prepared crumb topping.

Step 6: Bake

1. Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
2. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Step 7 (Optional): Add Lemon Glaze

1. Mix powdered sugar and lemon juice until smooth.
2. Drizzle lightly over the cooled muffins for a tangy, glossy finish.

How to Serve

Serve the muffins slightly warm or at room temperature. They pair beautifully with:

• A cup of hot coffee or tea for breakfast.
• A glass of cold milk for kids’ snacks.
• Whipped cream or vanilla ice cream for a dessert-style serving.

These muffins are perfect for brunch tables, picnics, or gifting to friends and family.

Additional Recipe Tips

• Don’t overmix the batter — it should be slightly lumpy for tender muffins.
• Use fresh blueberries when in season for best flavor.
• If using frozen blueberries, do not thaw them before adding to the batter.
• For extra moistness, substitute half the butter with Greek yogurt or sour cream.
• Let the muffins cool slightly before removing from the tin to prevent breakage.

Variations

1. Lemon Blueberry Muffins: Add 1 tablespoon of lemon zest to the batter for a citrusy twist.
2. Healthy Version: Replace half the flour with whole wheat flour and use coconut sugar or honey.
3. Chocolate Chip Blueberry Muffins: Add ¼ cup mini chocolate chips.
4. Nutty Topping: Add crushed pecans or almonds to the crumb topping for crunch.
5. Vegan Option: Use plant-based milk, coconut oil instead of butter, and a flaxseed egg substitute.

Freezing and Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Up to 5 days — reheat for 10 seconds in the microwave before serving.
• Freezing:
  • Let muffins cool completely.
  • Wrap each in plastic wrap, then store in a freezer-safe bag for up to 3 months.
  • To reheat: Thaw overnight in the fridge or microwave for 20 seconds.

Special Equipment Needed

• 12-cup muffin pan
• Paper liners
• Mixing bowls
• Whisk and spatula
• Wire cooling rack

FAQ

Q1: Can I use frozen blueberries?
A: Yes! Just add them straight from the freezer to prevent bleeding color into the batter.

Q2: Why did my muffins turn out dense?
A: Overmixing the batter can make them dense. Stir only until ingredients are combined.

Q3: Can I make these gluten-free?
A: Yes — substitute all-purpose flour with a 1:1 gluten-free baking mix.

Q4: What can I use instead of butter?
A: You can use vegetable oil or melted coconut oil for a slightly different flavor.

Q5: How do I make jumbo muffins?
A: Use a 6-cup jumbo muffin pan and bake for about 28–30 minutes instead.

Conclusion

Blueberry Muffins with Crumb Topping are the ultimate homemade treat — tender, moist, and filled with juicy berries, all crowned with a sweet, buttery crumb. Every bite delivers warmth, comfort, and nostalgia.

Whether enjoyed fresh out of the oven or saved for breakfast on a busy morning, these muffins never fail to brighten your day.