Blueberry Muffins with Crumb Topping – Soft, Moist & Easy

These Blueberry Muffins with Crumb Topping are soft, moist, and bursting with blueberries in every bite.

Topped with a buttery cinnamon-sugar crumble, they’re the perfect grab-and-go breakfast, afternoon snack, or sweet treat with coffee.

With just a few simple pantry staples, you can whip up bakery-style muffins in under 30 minutes!

Why You’ll Love This Recipe

Bursting with Blueberries: Every muffin is packed with fresh or frozen berries.

Buttery Crumb Topping: A sweet and crunchy finish like your favorite bakery.

Quick and Easy: From mixing bowl to oven in just minutes.

No Mixer Needed: All you need is a whisk and a spoon.

Freezer-Friendly: Make a big batch and enjoy anytime.

What You’ll Need (Ingredient Highlights)

For the Muffins:

Egg – Binds the batter and adds richness.

Milk – Keeps the muffins tender and moist.

Vegetable Oil – Adds moisture and softness.

All-Purpose Flour – The base of the muffin batter.

Sugar – Sweetens the muffins and helps with browning.

Baking Powder – Leavening agent for tall, fluffy muffins.

Salt & Cinnamon – Enhances flavor and adds warmth.

Blueberries – Use fresh or frozen (do not thaw frozen berries).

For the Crumb Topping:

Sugar & Flour – Create the crumble texture.

Butter – Softened butter binds the topping and gives a rich, golden crunch.

Pro Tips Before You Start

Rest the batter in the muffin tin while making the crumb for fuller tops.

Use room temperature ingredients for best mixing results.

Toss blueberries in a spoonful of flour if worried about sinking.

Bake only 10 muffins for extra large, bakery-style domes.

Cool in the pan for 5 minutes before transferring to avoid soggy bottoms.

How to Make Blueberry Muffins with Crumb Topping

Step 1: Prep Your Pan

Preheat your oven to 400°F (200°C).

Spray a standard muffin tin with nonstick spray or line with paper baking cups. Set aside.

Step 2: Mix the Wet Ingredients

In a small bowl, whisk together the egg, milk, and vegetable oil until combined.

Step 3: Combine the Dry Ingredients

In a large bowl, whisk the flour, sugar, baking powder, salt, and cinnamon.

Step 4: Mix the Batter

Add the wet ingredients to the dry ingredients and stir until just combined — don’t overmix.

The batter will be thick.

Step 5: Fold in the Blueberries

Gently fold in the blueberries until evenly distributed.

Divide batter between 10 muffin cups for large muffins, or use all 12 for standard size.

Step 6: Make the Crumb Topping

In a small bowl, mix sugar, flour, and room temperature butter with a fork until the mixture becomes crumbly with some larger pieces.

Step 7: Add Crumb Topping

Sprinkle the crumb mixture evenly over the muffin batter in each cup.

Step 8: Bake

Bake at 400°F for about 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out with just a few moist crumbs.

Step 9: Cool and Serve

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy warm or room temperature.

What to Serve It With

Hot coffee or tea for the perfect morning start

Greek yogurt and fruit for a complete breakfast

A drizzle of honey or maple syrup if you like it sweeter

Whipped cream or lemon curd for a dessert-style treat

Eggs and bacon to balance the sweetness

Variations / Substitutions

Use buttermilk or sour cream in place of regular milk for a richer texture.

Swap blueberries with raspberries, diced apples, or chocolate chips.

Add lemon zest for a bright citrus twist.

Make it dairy-free using plant-based milk and vegan butter.

Top with coarse sugar if you want a crunchier lid without crumble.

Storage & Leftovers

Store at room temperature in an airtight container for up to 3 days.

Refrigerate for up to 5 days, but let come to room temp before serving.

Freeze for up to 2 months – wrap individually or place in a freezer bag.

Reheat gently in the microwave or oven to revive texture.

Avoid overbaking or storing in plastic when still warm to prevent sogginess.

FAQs

Can I use frozen blueberries?
Yes! Just don’t thaw them — add directly to the batter to avoid bleeding color.

How do I make the muffins rise higher?
Only fill 10 cups instead of 12 and bake at a higher temp (400°F) for a good dome.

Do I need paper liners?
No, you can just grease the tin. Liners make cleanup easier but aren’t required.

Can I double the recipe?
Yes, this recipe doubles well — perfect for meal prep or brunch crowds.

Why is my crumb topping sinking?
Be sure the batter is thick and the crumble pieces aren’t too small.

Larger crumbs stay on top better.

Can I make them gluten-free?
Yes, substitute a 1:1 gluten-free flour blend.

Check baking powder is gluten-free too.

How long do they stay fresh?
They’re best within 1–2 days but stay soft and moist for up to 3 days at room temp.

Final Thoughts

These Blueberry Muffins with Crumb Topping are just what your mornings need — soft, bursting with fruit, and crowned with a sweet, buttery crunch.

They’re simple to make, satisfying to eat, and pretty enough to share.

Whether fresh from the oven or pulled from the freezer for a quick snack, they’re a muffin lover’s dream.