Be the brunch hero or Mom of the hour with these perfect blueberry muffins with crumb topping! You might even snag a win at the county fair!
Y’all…these muffins. Both my husband and my father-in-law both say that they are the best blueberry muffins they have ever had. Are they biased and just love me and my cooking…maybe…maybe even a probably. Make these for yourself and let me know what you think. But for us, these have been added to the “I can make it better, so I won’t buy it anymore” running list!
I got this recipe from All Recipes site that was submitted by Colleen. I will link the original recipe information here. These muffins have 4.6 stars with over 15,000 ratings and 12,000 reviews. Y’all…I am not a chef, a baker, or a professional recipe author. I just cook for my family. I can pull a recipe together myself when it comes to cooking definitely, but when it comes to baking sometimes, I’d just rather find a good recipe and not reinvent the wheel! And sometimes you find a stellar one like this blueberry muffin recipe!
I am just a mom who wants to cook good food for her family. All Recipes site is a fantastic resource for just that. It has saved my butt with several good recipes and you can pretty well trust the ratings. Let’s walk through this blueberry muffins with crumb topping recipe together and I will share with you my tips and tricks on how I get these muffins to turn out perfectly every time!
See full recipe card for the Best Blueberry Muffins with Crumb Topping at the bottom of the page with detailed ingredients list and full step-by-step instructions. Print to save in your cookbook binder or bookmark this page!
Why I Love These Blueberry Muffins with Crumb Topping
- 1st off I am biased…the only way I really want a blueberry is in a muffin
- These muffins are super soft, with perfect added texture of the crumbly topping
- You can even make the muffins without the topping and they are great
- The recipe uses super simple ingredients
- You don’t need any fancy equipment to make these…a muffin tin will do
- You can freeze your muffins and heat in microwave to have as often as you’d like
Ingredients Needed for Blueberry Muffins with Crumb Topping
Muffin Ingredients
- All Purpose Flour
- White Sugar
- Baking Powder
- Salt
- Oil
- Egg
- Milk
- Fresh Blueberries
Crumb Topping Ingredients
- White Sugar
- All Purpose Flour
- Butter, cubed (not pictured)
- Cinnamon
Substitutions
The original recipe calls for vegetable oil. I always use olive oil in its place with pretty much any recipe and never have any flavor issues.
Some people have used frozen blueberries vs fresh blueberries according to the reviews on All Recipes. I have not tried this, but based on other muffin recipes I have made, switching to the frozen would probably be just fine.
You can use canned milk instead of regular whole milk for the recipe and you cannot tell any difference.
I have also left the cinnamon out of the crumb topping before by accident. While I do like the cinnamon in there better and recommend sticking to the recipe, the muffins were just fine without it.
Instructions for Baking Blueberry Muffins with Crumb Topping
Preheat your oven to 400 degrees.
Muffin Instructions
Start by mixing your flour, baking powder, sugar and salt together in a mixing bowl. If you have read any of my other recipes, you know that I hardly ever sift my flour. I just stir it around to where it is loose, light and fluffy and not packed down in the container then scoop it.
In a measuring cup, fill with 1/3 cup of your olive oil. Then add your egg to the measuring cup. Add in milk directly to the measuring cup as well and fill until all of your liquid hits the 1 cup marking. Mix wet ingredients together.
Pour your wet ingredients into the dry ingredients and mix together until just combined. I don’t use anything fancy for this. I actually don’t even use a whisk…I usually just use a fork.
Fold in your blueberries then set your muffin mixture to the side while you prepare your crumb topping.
Crumb Topping Instructions
For the crumb topping, mix together your flour, sugar, and cinnamon in a bowl. Add in your small cubed or grated butter. Mix it with a fork or your hands until the mixture is crumbly.
Prepping and Filling Your Muffin Tin
For Big Beautiful Muffins
Now grease your muffin tin, use cupcake liners, or both. Let me let you in on a little secret. Making huge muffins like this recipe suggests is possible, and they are great, but mine have mushroomed pretty big and stuck to the muffin tin before.
If I want the huge, picture perfect blueberry muffins with crumb topping that are truly to die for and beautiful, this is what I do now. I cut squares of parchment paper and make my own cupcake liners where the corners extend above the muffin tin, as shown. It keeps the muffin and crumb topping off of your baking tin and from sticking! Plus, the liners look like you know what your are doing…wink, wink.
To make these liners, you cut parchment paper into squares, then make a slits on the four sides towards the middle of the square and pop them into your muffin tin. Watch this short video for a quick how to!
Now fill your homemade muffin liners with your muffin mixture up to almost the top of your muffin tin. PSA: You will only have enough batter for 8 muffins! I usually triple this recipe so I can make 24 at a time. It’s just more convenient that way and if I don’t think they will all be eaten, I freeze a dozen of them for later!
Add on your crumb topping to the muffins generously. I usually have some left over.
Pop them into the oven and bake for 20-25 minutes. To check if they are done, insert a toothpick in the middle of the muffin. If the toothpick comes out clean, they are done.
Get out of the oven, and let cool for a couple of minutes. Remove your muffins from the muffin tin by the parchment paper edges and let cool completely before storing.
For Smaller, Cute and Still Super Tasty Muffins
Grease your muffin tin and fill it with cupcake liners. Fill your muffins about 1/2 to 2/3 of the way to the top of the muffin tin. There will be enough batter for a full dozen muffins.
Add your crumb topping to the top of the muffin batter, generously. I usually still have some leftover.
Bake for about 20 minutes or until they pass the toothpick test. To check if they are done, insert a toothpick in the middle of the muffin. If the toothpick comes out clean, they are done.
Remove from the oven and let cool for a few minutes. Carefully remove the muffins from the tin while still hot so they do not stick to your muffin tin.
Now try to resist the urge of digging in and burning your mouth…I’m not very patient if you didn’t know already. Enjoy those muffins…they just might be the best ones you have ever tasted!
Recipe Variations
These muffins are awesome, y’all, but I have also made them into a “bread” in a loaf pan by splitting the batter in half or thirds (depending on the size of your pan). It turned out awesome! Baking times vary, just use the toothpick test!
I have also made just the muffins without the crumb topping. They are of course not as good as the full-blown version we just made, but they are still a great substitute for those dang pre-packaged mini muffins that my kids always want. And the lesser amount of sugar is way better for a kid (or grown up), non-special breakfast.
Other Farmhouse 181 Sweet Breakfast Recipes
If you enjoyed the Best Blueberry Muffins with Crumb Topping Recipe, you might like to try these recipes as well! These homemade sweet breakfasts or desserts taste so much better and are still better for you than anything store bought!
- Chocolate Peanut Butter Granola Bars In, Store Bought Junk Out
- Homemade Chocolate Granola, The Best Sweet Cereal Substitute (Coming Soon!!!)
- Oatmeal Raisin Granola Bars (Coming Soon!!!)
- Coconut Cranberry Almond Granola Bar Recipe (Coming Soon!!!)
Best Blueberry Muffins with Crumb Topping, No Bakery Necessary
Ingredients
Blueberry Muffins
- 1½ cups All-Purpose Flour
- ¾ cup White Sugar
- 2 tsp Baking Powder
- ½ tsp Salt
- ⅓ cup Olive Oil
- 1 Large Egg
- ⅓ cup Milk, or more as needed
- 1¼ cup Fresh Blueberries
Crumb Topping
- ½ cup White Sugar
- ⅓ cup All-Purpose Flour
- ¼ cup Butter, cubed or grated
- 1½ tsp Ground Cinnamon
Instructions
- Preheat oven to 400 degrees.
- Mix all blueberry muffin dry ingredients together in a mixing bowl.
- Measure out your oil in a liquid measuring cup. Crack your egg into the cup with the oil. Fill the measuring cup with milk until all the liquid reaches the 1 cup mark.
- Pour the wet ingredients into the dry ingredients and mix together until combined, but do not overmix.
- Fold in your washed, fresh blueberries and set the batter aside to make your crumb topping.
- In a separate bowl, combine all crumb topping ingredients and mix with a fork or your hands until crumbly.
- Spoon your batter into prepared parchment paper muffin cups and fill to the top of the tin. See how to video in notes.
- There should be enough muffin mixture to fill 8 cups. You can stretch this to 12 muffins by filling the cups less and expecting smaller muffins.
- Top muffin mixture with your crumb topping mixture.
- Bake in the oven for 20-25 minutes or until a toothpick comes out clean when inserted in the middle.
- Let them cool for about 5 minutes, then carefully remove them from your muffin tin to cool down further.
- Enjoy them warm!
OMG. These are amazing!!!!!
Yes, Cheyenne! So glad you love them!