Did you know that blueberry muffins often rank top 3 in most people’s favorite muffin flavors? With that in mind, it’s probably a good idea to have a go-to easy recipe on hand when you need to whip a batch up. This recipe for homemade blueberry muffins is just what you need!
Blueberry Muffins With Crumble Topping
These muffins are big like the ones you would find in your favorite bakery, super moist, full of fresh or frozen blueberries, and topped with a delicious sweet crumb topping.
The recipe uses ingredients you likely already have on hand like flour, sugar, vegetable oil, eggs, milk and they come together in under 1 hour!
No more trips to the bakery for muffins, you can make these blueberry muffins with crumb topping right in the comfort of your own home. Looking for another blueberry dessert? Check out my Blueberry Coffee Cake and super easy Lemon Blueberry Bread!
What Do I Need To Make Muffins From Scratch?
- All-purpose flour is used in this recipe for both the muffin itself and the crumb topping, but feel free to experiment with different flours or choose the one that suits your dietary needs. Whole wheat flour or a gluten-free flour blend will work in this recipe
- Granulated sugar provides a good amount of sweetness and keeps the texture of the muffins light and fluffy. It is also used in the crumb topping to create a crunchy texture. You can use brown sugar or another type of sugar if you wish, just note it might change the texture and/or color of the muffins slightly
- Salt helps to balance out the sweetness from the sugar and berries in this muffin recipe and brings it all together
- Baking powder works as a leavening agent helping the muffins rise while baking
- Vegetable oil is a fat that helps add flavor and keeps the muffins moist and fluffy. You can substitute melted coconut oil in this recipe as well
- Egg provides structure and stability to your muffins. If you do not eat eggs, or have an egg allergy you can substitute one egg with one flax or chia egg
- Milk provides moisture and fat to this recipe. If you do not consume milk you can substitute dairy-free milk instead
- Fresh or frozen blueberries will work in this recipe. If you are using frozen blueberries do not thaw them prior to using as this creates more liquid in your batter
- Butter is used in the crumb topping to bind the flour and sugar together. I recommend using unsalted butter so you can control the amount of salt in your recipe
- Ground cinnamon gives the crumb topping a hint of spice. If you do not like cinnamon, you can leave this out
How To Make Homemade Blueberry Muffins?
- Preheat your oven to 400 degrees F and line a muffin pan with muffin liners. Alternatively, you can grease the muffin cups if you are not using liners
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ tsp salt, and 2 tsp baking powder until combined
- In a small bowl or glass measuring cup, whisk together 1/3 cup vegetable oil, 1 egg, and 1/3 cup milk until combined.
- Using a rubber spatula, fold the oil mixture into the flour mixture until a few streaks of flour remain
- Fold in the 1 cup blueberries until just combined
- Make the crumb topping by mixing the ½ cup all-purpose flour, ½ cup granulated sugar, ¼ cup cubed butter, and 1 ½ tsp ground cinnamon. Use a fork to break up the cubes of butter.
- Spoon the batter into the muffin tin, filling each one to the top
- Sprinkle the crumb topping generously over each muffin
- Bake in preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Can You Freeze Blueberry Muffins?
Yes! Muffins are great to freeze. Allow the muffins to cool completely then store them in an air-tight container or sealed freezer bag and store for up to 3 months.
What Can I Use Instead Of Blueberries In Muffins?
Any fresh, frozen or dried berry will work fine in this recipe.
If you are using a berry that is on the watery side, make sure you drain off some of the juices prior to adding them into your batter.
OTHER MUFFINS RECIPES YOU’LL LOVE
- COFFEE CAKE MUFFINS
- STARBUCKS PUMPKIN CREAM CHEESE MUFFINS
- BRAN MUFFINS WITH APPLESAUCE
- EASY PUMPKIN MUFFINS
To Die For Blueberry Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk, or more as needed
- 1 cup fresh blueberries
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, cubed
- 1 ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 400 degrees F and line a muffin pan with muffin liners. Alternatively, you can grease the muffin cups if you are not using liners
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ tsp salt, and 2 tsp baking powder until combined
- In a small bowl or glass measuring cup, whisk together 1/3 cup vegetable oil, 1 egg, and 1/3 cup milk until combined
- Using a rubber spatula, fold the oil mixture into the flour mixture until a few streaks of flour remain
- Fold in the 1 cup blueberries until just combined
- Make the crumb topping by mixing the ½ cup all-purpose flour, ½ cup granulated sugar, ¼ cup cubed butter, and 1 ½ tsp ground cinnamon. Use a fork to break up the cubes of butter
- Spoon the batter into the muffin tin, filling each one to the top
- Sprinkle the crumb topping generously over each muffin
- Bake in preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean
Answering Your Burning Questions:
How Do You Sweeten Blueberries For Muffins?
To add extra sweetness to your berries you can toss them in a bit of granulated sugar, honey, or maple syrup and let them sit for about 30 minutes prior to folding into your batter.
Do You Thaw Blueberries Before Making Muffins?
I recommend not thawing frozen blueberries prior to using them in this recipe.
Thawing can cause extra liquid in your batter, which you do not want.
You can toss your frozen blueberries in 1 tbsp flour then fold them into your recipe. Note that because the berries are cold it might extend your cooking time by a few minutes.
Can You Use Frozen Blueberries In Blueberry Muffins?
Of course, you can! Use the exact same measurement of frozen berries in this recipe and it will work beautifully.
How Do You Keep Blueberries From Exploding In Muffins?
If you are baking with fresh berries, it is quite common for a few of them to explode in your muffins.
Unfortunately, sometimes there’s nothing you can do when things heat up in the oven.
Frozen berries are less likely to burst in your batter and can be used interchangeably in this recipe.
How Do I Get My Muffins To rising Higher?
The trick to getting muffins to rise higher is shocking them with heat right when they go into the oven.
If you are looking for a beautiful dome in this recipe, you can start with the oven at 425 degrees F for 5-8 minutes, then lower to 350 degrees F until done (12-15 mins).
What Makes Muffins Light And Fluffy?
The key to light and fluffy muffins of any flavor is not to overmix your batter.
I like to make sure there are a few streaks of flour left in the batter before folding in the blueberries so that it finishes mixing then. This ensures your muffin does not come out dense and cakey.
How Do You Keep Blueberries From Sinking To The Bottom Of Muffins?
This is one of my favorite baking hacks. Coat your blueberries in about 1 tbsp of flour before folding them into your batter.
The flour absorbs some of the berry’s moisture and creates a barrier, preventing them from falling to the bottom.
If you like this recipe, please leave a comment and give this recipe a rating. I would love to hear from you and I truly appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you for following along! and happy cooking!
These muffins are absolutely delicious! I would like to note a few things I had to adjust when I was making them:
1. There is no way I could have successfully filled the liners full with the batter. As it was, I filled them slightly over 2/3 and had to bake for an additional 10 minutes.
2. Because the muffin liners were so full, there was little room left for the crumble, which over baked because of the additional 10 minutes (see above).
3. The crumble recipe made more than I needed, especially if I followed the recipe exactly.
4. I used thawed, frozen blueberries as that was all I had on hand. The muffins were still delicious!
Adjustments I will make next time: I will fill the liners 2/3 full or just under and will use slightly less crumble topping. Honestly though, these muffins were so good, I’d eat them without the crumble! Thank you for sharing this delicious recipe!
Oh my goodness you are so kind katy. Thank you for coming back to leave a review!
These are the BEST blueberry muffins I’ve ever had and my husband said the same thing! Second time in a week I’ve made them….. so easy! I’ll never use another recipe!!
How wonderful, Rebecca! So glad you decided to give it a try!
I’d love to try your recipe!
Best blueberry muffins EVER! Easy to follow directions that come out perfect every time!
So glad you loved it! Thanks so much for the 5 star rating!