Easy Blueberry Muffins With Crumble Topping: A Bakery-Style Treat

There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These easy blueberry muffins with crumble topping are a delightful treat that combines the sweetness of fresh berries with a buttery, crisp streusel topping. Perfect for breakfast, brunch, or a sweet snack, these muffins are sure to become a family favorite.

If you love bakery-style treats, you might also enjoy our Bakery Style Blueberry Muffins or our Bakery Style Streusel Blueberry Muffins for more inspiration.

Ingredients

For the Muffins:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter, cubed

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.

2. Prepare the Muffin Batter

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the milk, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.

3. Make the Crumble Topping

In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter and use your fingers or a fork to mix until the mixture resembles coarse crumbs.

4. Assemble the Muffins

Fill each muffin cup about two-thirds full with the batter. Sprinkle a generous amount of the crumble topping over each muffin.

5. Bake

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Use Fresh Blueberries: Fresh blueberries work best for this recipe, but you can also use frozen blueberries. If using frozen, do not thaw them before adding to the batter.
• Do Not Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
• Customize the Topping: Add a pinch of nutmeg or a handful of chopped nuts to the crumble topping for extra flavor.
• Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

FAQ

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter to prevent the batter from turning purple.

Can I make these muffins ahead of time?

Absolutely! These muffins taste great the next day. Store them in an airtight container to keep them fresh.

Can I substitute the all-purpose flour with a gluten-free alternative?

Yes, you can use a gluten-free all-purpose flour blend. However, the texture may vary slightly.

For more delicious muffin recipes, check out our Moist Fluffy Bakery Blueberry Muffins or our Blueberry Lemon Loaf for a citrusy twist.

Easy Blueberry Muffins With Crumble Topping: A Bakery-Style Treat

These easy blueberry muffins with crumble topping combine the sweetness of fresh berries with a buttery, crisp streusel topping. Perfect for breakfast, brunch, or a sweet snack, they are sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Calories: 220

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1/2 cup all-purpose flour (for topping)
• 1/4 cup granulated sugar (for topping)
• 1/4 cup brown sugar (for topping)
• 1/2 teaspoon ground cinnamon (for topping)
• 1/4 cup cold butter, cubed (for topping)

Method

 

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the milk, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
3. In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter and use your fingers or a fork to mix until the mixture resembles coarse crumbs.
4. Fill each muffin cup about two-thirds full with the batter. Sprinkle a generous amount of the crumble topping over each muffin.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use fresh blueberries for best results, but frozen can be used without thawing. Avoid overmixing the batter to prevent dense muffins. Customize the topping with nutmeg or chopped nuts for extra flavor. Store in an airtight container for up to 3 days or freeze for up to 3 months.