These Blueberry Muffins with crumb topping will become your favorite easy (and make ahead) breakfast! These are truly the best blueberry muffins with juicy, tart blueberry bites in a soft, delicately sweet vanilla muffin topped with a crispy, buttery streusel topping.
Blueberry Muffins with Crumb Topping
These blueberry muffins with crumb topping are pillowy soft and sweet with bites of juicy tart blueberries and a crispy, buttery, crumbly topping. They truly are the perfect blueberry muffins.
In our house, blueberry season is sacred, based solely on these muffins from my grandma. Before Mr. Gracious and I got married, my grandma made these for us while we were visiting, and he loved them so much that he's still talking about them. 17 years later!
Blueberry Muffins with crumb topping are the perfect way to start the day and their delicate sweetness go perfectly with that first cup of morning coffee.
I know you and your family will enjoy them as much as we do!
Is It Better to Use Fresh or Frozen Blueberries
Both fresh and frozen blueberries will be great with these muffins. I typically use frozen because that is what I always have on hand.
If using frozen, don't thaw. Just stir them into the batter frozen.
One of the biggest mistakes in muffin making is over-mixing. It's a fatal mistake that turns delicious, soft muffins into hard, gummy imitations.
Once the wet and dry ingredients are together, mix only as much as necessary. The least amount possible. Lumps are okay!
Are Blueberry Muffins Healthy?
Health is subjective, in my humble opinion. They have blueberries in them which have fiber, antioxidants, and lots of micronutrients. But muffins are also kind of like breakfast cake. It's all about balance.
Optional Variations for Blueberry Muffins with Crumb Topping
This is, quite simply, my favorite muffin recipe of all time. But it also makes a good base recipe for more muffins! Try these variations for even more deliciousness.
- Other fruit: You can use raspberries, blackberries, chopped strawberries, mixed berries, chopped pears or peaches (patted dry), or even dried fruit like cranberries.
- Chocolate: Chocolate chips, peanut butter chips, white chocolate chips, you name it. Add about ½ cup to 1 cup into the batter and sprinkle some on top before baking too.
- Cinnamon: For that warm, familiar spicy taste, add a teaspoon of cinnamon to the batter and/or ½ teaspoon to 1 teaspoon to the crumble topping, to taste.
- Lemon: For a fresh, tangy twist, add 1 tablespoon lemon zest to the batter. You can also add about ½ teaspoon lemon extract to the batter.
- Nuts: Add some finely chopped nuts to the batter or toss them in with the crumble topping. I like pecans and walnuts for these muffins.
Can You Freeze Blueberry Muffins?
Yes, you can! I love making huge batches of these muffins for the kids and then thawing them a dozen at a time (we have 5 kids, so that only gets us through 2 days).
To freeze, line your muffins up on a large baking sheet in a single layer. Freeze for 2 hours or up to 12. Then transfer to a freezer bag. This method will prevent them sticking together, so you can choose how many you want to thaw at once.
To thaw, leave at room temperature on the counter until soft.
More Blueberry Recipes You'll Love
- Blueberry Banana French Toast Bake - a make ahead French toast casserole loaded with ripe sweet bananas and juicy blueberries. Top with maple syrup!
- Classic Blueberry Buckle - a soft sweet blueberry cake with a crumble topping.
- Blueberry Lemon Coffee Cake - blueberries and lemons go magically together in this moist coffee cake with streusel topping.
- Blueberry Crisp - juicy fresh (or frozen!) blueberries topped with a buttery, sweet, crispy oat topping.
- Blueberry Cobbler - Warm, juicy blueberries are covered with a soft cake-like cobbler and a cinnamon sugar topping.
Blueberry Muffins with Crumb Topping Video
Blueberry Muffins with Crumb Topping
- 3 cups flour
- 2 cups sugar
- ½ cup unsalted butter cold and sliced into thin slices
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 pint blueberries 2 cups
For the Topping
- ¼ cup brown sugar
- 4 tablespoons butter cold and sliced
- Preheat oven to 350°F.
- First, add flour, sugar, baking powder, and salt to a large mixing bowl. Whisk to combine.
- Add butter and cut in with a pastry blender, until pea-sized clumps are formed. Take out 1 cup of this mixture and set aside.
- To the remaining flour mixture, add eggs, milk, and vanilla extract. Gently whisk together until just combined. Don't overmix!
- Once combined, gently fold in the blueberries.
- Spoon into a lined muffin tin, filling about ⅔ of the way full. Set aside.
- To the reserved cup of flour mixture, add brown sugar and whisk to combine. Cut in remaining butter. Sprinkle topping onto unbaked muffins (you may not use all of it)
- Bake in a 350° oven for 20-30 minutes. I start checking them at 20 minutes, and continue every 5 minutes or so until I can pull a toothpick out clean.
- Do not overmix! Since muffins are a quick bread and can ruin easily by too much stirring, you will want to stir until everything is just combined. There will be lumps, and that's okay.
- Storage: Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week.
- Freezer Instructions: Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
UPDATE INFO: This recipe was originally published in July 2014 (one of my very first ones on this site EVER!). It was updated with new pictures, video, and tips and republished in July 2023.
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