To Die For Blueberry Muffins With Crumble Topping

Did you know that blueberry muffins rank top 3 in most people’s favorite muffin flavors? So it’s probably a good idea to have a go-to easy recipe on hand. This recipe for homemade blueberry muffins is just what you need! Sugar Donut muffins are my second favorite!

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, and milk and they come together in under 1 hour!

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?

These are the ingredients you need to make these large bakery-style muffins:

• All-purpose flour 
• Granulated sugar 
• Salt 
• Baking powder 
• Vegetable oil 
• Egg 
• Milk 
• Fresh or frozen blueberries 
• Butter 
• Ground cinnamon 

It’s ok to use brown sugar instead of granulated sugar although the flavor and color will vary a little bit. For best results, use unsalted butter.

How To Make Homemade Blueberry Muffins?

1. Preheat your oven to 400 F and line a muffin pan with muffin liners. Alternatively, you can grease the muffin cups if you are not using liners 
2. 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
3. In a small bowl or glass measuring cup, whisk together 1/3 cup vegetable oil, 1 egg, and 1/3 cup milk until combined.
   
4. Using a rubber spatula, fold the oil mixture into the flour mixture until a few streaks of flour remain
5. Fold in the 1 cup of blueberries until just combined
6. 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.
   
7. Spoon the batter into the muffin tin, filling each one to the top
8. Sprinkle the crumb topping generously over each muffin
9. Bake 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 before adding them to 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

Did you know that blueberry muffins often rank top 3 in most people’s favorite muffin flavors?

5 from 17 votes

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Course: Bread recipe, Breakfast, Brunch, Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 large muffins

Calories: 388kcal

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 F and line a muffin pan with muffin liners. 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 just 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 for 20-25 minutes or until a toothpick inserted in the center comes out clean

Nutrition

Calories: 388kcal | Carbohydrates: 57g | Protein: 4.4g | Fat: 16g

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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 before folding into your batter.

Do You Thaw Blueberries Before Making Muffins?

I recommend not thawing frozen blueberries before 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 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 Rise Higher?

The trick to getting muffins to rise higher is shocking them with heat right when they go into the oven.

You can start with the oven at 425 degrees F for 5-8 minutes, then lower it 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 muffins do 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!