Tender, moist, and loaded with fresh blueberries, these easy Blueberry Muffins with Crumb Topping are the best blueberry muffins in the world. The perfectly crunchy streusel topping certainly sets them apart from the basic blueberry muffin!
The Best Blueberry Muffin Recipe
This is the blueberry muffin recipe I grew up on, straight from my dear Grandma Renelt’s recipe box. These Blueberry Muffins with Crumb Topping are perfection. They’re tender and moist, with bright bursts of fresh blueberries studded throughout. And, as if that wasn’t enough, there’s a crunchy, buttery, sugary crumb topping that totally clinches the win for blueberry muffins.
So many of you love this recipe. It’s one that I shared during my very first year of this blog, back in 2010. I thought the muffins deserved some extra love before we say goodbye to 2021, as Grandma Renelt passed away earlier this year. She had such a strong, beautiful presence in our family and we miss her dearly!
Aside from being a very special family recipe, there are legit reasons why I think these are the absolute best blueberry muffins. First, they are so easy to make. All you need to do is mix the batter ingredients, and then make the crumble and sprinkle it over the top of the batter. Bake, and you’re good to go! Second, the ingredient list is super simple. Every ingredient is a pantry staple, which means that as long as you have blueberries on hand (fresh or frozen), you can whip up these moist blueberry muffins anytime!
Friends and family have asked me for this recipe time and time again and with very good reason. Once you try these, you’ll never need another blueberry muffin recipe!
What You’ll Need
The very best recipes are simple ones that have you coming back again and again. I love this recipe’s short ingredients list of pantry staples!
FOR THE MUFFINS:
- Egg
- Milk – Any dairy milk on hand will work.
- All-purpose flour
- Sugar
- Baking powder – Helps these muffins rise and gives the perfect texture.
- Salt
- Cinnamon – Adds a little warmth to the overall flavor of the muffins, beautiful with the blueberries.
- Blueberries – You can use fresh or frozen blueberries.
FOR THE CRUMB TOPPING:
- Sugar – When baked with the flour and butter, the sugar adds a crunchy, sweet element to the tops of the muffins.
- Flour
- Unsalted butter – The butter should be at room temperature, not melted, for the perfect crunchy crumb texture.
How to Make Blueberry Muffins
This easy muffin recipe comes together with just a few simple steps.
- Make the muffin batter. Combine the egg, milk, and oil. Whisk the dry ingredients together in a separate bowl. Add the wet ingredients and stir.
- Add the blueberries. Fold in the blueberries. Spoon into the muffin tin and allow to rest while you prepare the topping.
- Make the crumb topping. Combine all ingredients with a fork until crumbly, with some larger pea-size pieces. Sprinkle over the muffin batter.
- Bake. Bake for about 20 minutes, until the crumb topping is golden.
Can You Make These with Frozen Blueberries?
Even though these muffins are even more fantastic when made with fresh blueberries, this recipe works very well with frozen blueberries, too! Simply fold the frozen berries (do not thaw) into the muffin batter, just like you would the fresh berries.
After we pick blueberries each summer, we just have to make a batch of blueberry muffins. The fresh, sweet/tart goodness of the just-picked berries is undeniable. But I always make sure to pick enough blueberries to freeze, to ensure a few batches of Grandma’s muffins over the upcoming months.
Tips for Success
For full, plump, and perfectly moist blueberry muffins, here are a few things you’ll want to consider.
- Do not overmix the batter. Once you add the wet ingredients, mix just until combined. Overmixing will cause the muffins to lose some of their tenderness.
- Use less muffin cups for fuller muffins. For plumper, fuller muffins, divide batter between just 10 of the muffin cups (as shown in my photos). For smaller muffins, use all 12 cups.
- Make the topping perfectly crumbly. My biggest piece of advice for making crispy crumb topping for muffins is to use butter that is just nicely softened at room temperature. Do not melt the butter and do not use butter that is overly soft. And then, with a fork, just keep pressing the dry ingredients into the butter until pea-sized pieces form. When sprinkling the crumb topping mixture over the muffin batter, use your fingers to compress some of it into larger pieces.
Serving Suggestions
These muffins are absolutely divine when enjoyed still a bit warm from the oven, and make an easy grab-and-go breakfast or dessert.
With the sweet, crunchy topping, these muffins really don’t need anything else. However, a schmear of butter is always welcome. A good quality, salted butter is beautiful, and for an extra special experience with even more flavor, try my whipped blueberry butter or cinnamon honey butter!
How to Store Leftovers
- How to store leftovers. These blueberry muffins are best eaten on the day they are made, when the crumb topping is crunchiest. If we don’t eat all the muffins in the first day, we leave them out on the counter, uncovered. This helps to keep the crumb topping crisp.
- How to freeze. These muffins can also be frozen in an airtight container for up to 3 months. You can either defrost them in the fridge or pop one in the microwave for a quick breakfast on the go. Just know that the crumble topping will not be as crisp as when they are just baked.
More Blueberry Recipes:
- Blueberry Tea Cake
- Blueberry Pot Pies
- Roasted Blueberry Crème Fraîche Ice Cream
- Blueberry and White Chocolate Cheesecake Bars
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Blueberry Muffins with Crumb Topping
Ingredients
for the muffins:
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil
- 1¾ cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
- 1½ cup blueberries fresh or frozen (if frozen, do not thaw)
for the crumb topping:
- ⅓ cup sugar
- ¼ cup flour
- 2 tablespoons unsalted butter at room temperature
Instructions
- Preheat oven to 400° F. Spray standard muffin tin with non-stick spray, or use baking cup liners, and set aside.
- For the blueberry muffins: In a small bowl, mix the egg, milk, and oil.
- In a large bowl, whisk the flour, sugar, baking powder, salt, and cinnamon.
- Add wet ingredients to dry ingredients and stir. Do not over mix.
- Fold in blueberries. Batter will be very thick. Spoon into muffin tin and let rest a few minutes while you prepare the crumble topping. For plumper, fuller muffins, divide batter between just 10 of the muffin cups (as shown in my photos). For smaller muffins, use all 12 cups.
- For the crumb topping: In a small bowl, combine all topping ingredients with a fork, until crumbly. Be sure to have some larger pea-size pieces of crumble. Sprinkle over muffin batter.
- Bake until crumb topping is a bit golden and a toothpick comes out just barely clean, about 20 minutes. Let rest in pan for about 5 minutes before removing to a cooling rack to cool.
Video
Notes
Nutrition Information:
A few memories from the past…
My grandma was an incredibly special woman to me. She always worked hard and played even harder – she was a force to reckon with when it came to games of cards, dice, and marbles! And I’m positive that much of my domestic ways were passed directly from her, to my mom, to me. I am grateful for all the recipes Grandma passed along to our family, including the one for these blueberry muffins.
This post was originally published in 2010, and then updated in 2016, 2018 and 2021.
Delicious!! I only had brown sugar, the muffins still came out great! Thanks for sharing your recipe:))
I made exactly as is and the recipe was very quick and easy! They came out good, but I think adding a bit of vanilla and maybe half brown sugar for the crumble would add more flavor! :)
These were delicious and very easy to make. I used frozen blueberries so needed an extra 5ish min to cook. Family approved :)
So glad you liked these muffins, Natalie! :)
OMGGGGG this was the best recipe I’ve ever tried!! Perfectly moist, so many blueberries per bite, and it never sticks to the cupcake liner! Absolutely a must-have for summer blueberries
Had buttermilk and I am super pleased with the results.
SO HAPPY you liked this recipe, Andrea! Thanks a bunch for coming back to leave a comment and rating. Enjoy!!
Amazing. I’ve made these for years and never looked for another recipe. I use frozen blueberries but that is literally the only change I make. If you don’t give these five stars then you messed something up. My friends and family want me to open a bakery and sell only these. Simple amazing and simple. Thank you Grandma Renelt! Keep at it farm girl!
So glad you liked this recipe, Jessica! Thanks for coming back to leave a comment and rating! Enjoy!!
I made these a while ago. I switched the vegetable oil for the same amount of butter, which worked great for this recipe. I didn’t pay much attention to the time, just the toothpick. leaving it to rest for 5 minutes was hard, with that amazing smell coming from it. I enjoyed the muffins very much. The muffins I couldn’t finish, I put in the freezer. Just put them in the oven for a few minutes, until the crumb layer is crispy again. I loved this recipe very much, thank you!
(I switched the cups to grams and millilitres, so I’m not sure if I changed it to the right amount, but it was still delicious)
Thank you so much for sharing this – I’m so happy you like these muffins! :)
Are you supposed to use ALL the crumb on top? It just seemed like a ton so I didn’t use all of it. Just seeing what other people did.
I do use all the crumble topping! :)
Wonder if I could use buttermilk? Instead of milk? Have you tried that?
I made them! They were yummy ♥️ best muffins I’ve ever made. Thank you for this delicious recipe, I wanted to recreate ones that I ate in my fav bakery. You managed to do it same way!! Love you
So glad you like these muffins, Joanna!
Made this with oat flour and infused coconut oil instead of vegetable oil. Also made it in a coffee cake pan. Smells amazing sitting in my oven cooking!!! Ill let you knowhow it tastes.
OMG!!! SO AMAZING!!!
Light n fluffy and juicy and moist!!!
I will definitely be making these again!!!
So glad you liked!! :)
5/5! Anyone worried about how thick the batter turns out–don’t worry! I made the recipe exactly to spec, and my muffins came out ultra fluffy and light (besides the extra crispy crumble on top that is totally delicious). Highly recommend!
Thank you so much, Di, for your comment! It’s true, this is a very thick batter, but it works. And that crumble is awesome! I hope you enjoy many more of these muffins in the future. :)
I made this recipe and then I did it gluten free by changing to gluten free flour. Both turned out good.
SO HAPPY to hear this, Christina. Thank you for sharing that!
Fav blueberry muffins! Although mine comes out a bit dry, I’m wondering why and if you have any tips to make them most moist?
Hi Merna – I’m thinking that you might be baking them just a bit too long.
Made these and they are so delicious! I was worried that they would be a bit dense and Carey because of the thick batter, but they are perfectly light and fluffy. Thank you for the awesome recipe:)
I make these very often at the request of my coworkers they love them ❤️
I love to hear this, Carmela – thank you for letting me know! :)
These are delicious ! Love them so much I am wondering if I can make other variations, like frozen strawberries or peaches instead of the blueberries! Do you think that would work ?
That would be 1 and 3/4 cups
Turned out great. But I’ve tried other recipes that were softer/fluffier.
Hi Patricia – 1 cup + 1/2 cup + 1/4 cup