To Die For Blueberry Muffins with Crumble Topping

There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These To Die For Blueberry Muffins with Crumble Topping are the ultimate treat—moist, fluffy, and bursting with juicy blueberries, all topped with a golden, buttery crumble. Whether you’re baking for a cozy breakfast or a delightful snack, this recipe is sure to become a family favorite.

If you love baking, you might also enjoy our Classic Oatmeal Cookies Recipe or our Perfect Soft Thick Oatmeal Cookies for more bakery-style treats.

Ingredients

For the Muffins:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries

For the Crumble Topping:

• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup cold unsalted butter, cubed
• 1/2 teaspoon ground cinnamon

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.

2. Make the Muffin Batter

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the melted butter, milk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.

3. Prepare the Crumble Topping

In a small bowl, combine the flour, sugar, and cinnamon. Add the cold cubed butter and use your fingers to mix until the mixture resembles coarse crumbs.

4. Assemble and Bake

Fill each muffin cup about 2/3 full with the batter. Sprinkle a generous amount of the crumble topping over each muffin. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool and Serve

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Expert Tips

• Use Fresh Blueberries: Fresh blueberries work best for this recipe, but you can also use frozen blueberries. If using frozen, do not thaw them before adding to the batter.
• Don’t Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
• Extra Crumble: For an extra crunchy topping, double the crumble recipe and press it gently onto the muffins before baking.
• Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

FAQ

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter to prevent the color from bleeding.

Can I make these muffins ahead of time?

Absolutely! These muffins taste great the next day. Store them in an airtight container to keep them fresh.

Can I substitute the all-purpose flour?

For a healthier option, you can use whole wheat flour, but the texture may be slightly denser.

For more delicious baking ideas, check out our One Bowl Chocolate Cake or our Easy One Bowl Oatmeal Cookies.

To Die For Blueberry Muffins with Crumble Topping

These To Die For Blueberry Muffins with Crumble Topping are moist, fluffy, and bursting with juicy blueberries, topped with a golden, buttery crumble. Perfect for a cozy breakfast or delightful snack, this recipe is sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Calories: 250

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1/4 cup all-purpose flour (for crumble topping)
• 1/4 cup granulated sugar (for crumble topping)
• 1/4 cup cold unsalted butter, cubed (for crumble topping)
• 1/2 teaspoon ground cinnamon (for crumble topping)

Method

 

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the melted butter, milk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
3. In a small bowl, combine the flour, sugar, and cinnamon for the crumble topping. Add the cold cubed butter and use your fingers to mix until the mixture resembles coarse crumbs.
4. Fill each muffin cup about 2/3 full with the batter. Sprinkle a generous amount of the crumble topping over each muffin. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use fresh blueberries for best results, but frozen can be used without thawing. Avoid overmixing the batter to keep muffins fluffy. For extra crunch, double the crumble topping and press gently onto the muffins before baking. Store in an airtight container for up to 3 days or freeze for up to 3 months.