Introduction

There’s something unbeatable about a warm blueberry muffin—especially when it has a tall, bakery-style top and a buttery cinnamon crumb that crunches just a little when you bite in. These blueberry crumb muffins are sweet, soft, and bursting with berries, with a streusel topping that tastes like the best part of coffee cake.

This is the kind of recipe you make when you want a “treat” muffin that still works for breakfast. They’re quick to mix, they bake fast, and they come out looking like you picked them up from a local bakery. The secret is simple: a tender batter (mixed gently!) and muffin cups filled all the way so you get those beautiful domed tops.

They’re perfect for weekend brunch, school lunches, road trips, or anytime you want something cozy with a cup of coffee. And if you’re a topping person—this cinnamon crumble is the moment.

Why You’ll Love This Recipe

• Bakery-style texture: Soft, tender crumb with juicy blueberry pockets.

• That cinnamon streusel: Sweet, buttery, and crunchy on top—like coffee cake meets muffins.

• Easy + fast: No mixer required, just bowls and a whisk.

• Great for grabbing and going: Make once, enjoy all week (and they freeze beautifully).

Equipment

• Muffin tin (8-cup if you have it; a standard 12-cup works too)

• Paper liners (optional but recommended) or nonstick spray

• 2 mixing bowls (one for streusel, one for batter)

• Measuring cups and spoons

• Whisk

• Fork or pastry blender (for crumb topping)

• Rubber spatula or wooden spoon

• Cooling rack

• Toothpick (for doneness test)

Ingredients

Main Ingredients

For the cinnamon crumb topping

• 1/2 cup granulated sugar

• 1/3 cup all-purpose flour

• 1 1/2 tsp ground cinnamon

• 4 Tbsp butter, cold and cubed

For the blueberry muffins

• 1 1/2 cups all-purpose flour

• 3/4 cup granulated sugar

• 2 tsp baking powder

• 1/2 tsp salt

• 1/3 cup vegetable oil (or a mild neutral oil)

• 1 large egg

• 1/3 cup + 1 Tbsp milk

• 1 cup fresh blueberries

Optional Ingredients

• 1 tsp vanilla extract (adds a bakery-style aroma)

• Zest of 1 lemon (brightens the blueberry flavor)

• 1–2 tsp flour to toss with blueberries (helps prevent sinking)

• Coarse sugar sprinkled on top (extra sparkle + crunch)

Instructions

Step 1: Preparation

1. Preheat your oven to 400°F.

2. Grease 8 muffin cups or line them with paper liners. (If you’re using a 12-cup pan, pick 8 cups spaced apart.)

3. If your blueberries are damp from rinsing, pat them dry—extra moisture can make muffins gummy.

Step 2: Mixing / Assembling

Make the crumb topping first:

1. In a small bowl, whisk together 1/2 cup sugar, 1/3 cup flour, and cinnamon.

2. Add the cold butter cubes. Use a fork or pastry blender to cut the butter into the dry ingredients until you get small, crumbly pieces (some pea-size bits are perfect).

3. Pop the bowl in the fridge while you make the batter—cold streusel holds its shape better in the oven.

Make the muffin batter:

1. In a medium bowl, whisk together 1 1/2 cups flour, 3/4 cup sugar, baking powder, and salt.

2. In another bowl, whisk together oil, egg, and milk (add vanilla here if using).

3. Pour wet ingredients into the dry ingredients and stir just until combined. A few lumps are totally fine—overmixing makes muffins tough.

4. Gently fold in the blueberries (tossing them with 1–2 tsp flour first is a great trick for even distribution).

Step 3: Cooking / Baking

1. Divide batter evenly among the 8 muffin cups, filling each cup all the way full for tall tops.

2. Sprinkle a generous amount of crumb topping over each muffin, pressing very lightly so it sticks.

3. Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean (a moist blueberry smear is fine—wet batter is not).

Step 4: Resting / Finishing

1. Let muffins cool in the pan for about 5 minutes, then carefully remove and place on a wire rack to cool completely.

2. Cooling on a rack prevents steam from making the bottoms soggy.

Tips & Notes

• Tip for best texture: Mix the batter gently and stop early. Overmixing activates gluten and makes muffins dense.

• Tip for taller muffins: Fill the cups completely and bake at 400°F for that bakery-style rise.

• Common mistake to avoid: Using warm/soft butter for the crumb topping—cold butter creates better crumbs and crunch.

• Prevent blueberry sinking: Toss berries with a teaspoon or two of flour before folding in.

• Extra crumb topping idea: If you end up with leftover streusel, bake it on a small sheet at 350°F for a few minutes until crisp, then cool and store to sprinkle on yogurt, oatmeal, ice cream, fruit, or pancakes.

Variations

Ingredient Variations

• Lemon blueberry: Add lemon zest to the batter and a squeeze of lemon juice to a simple glaze.

• Mixed berry: Swap half the blueberries for raspberries or chopped strawberries.

• Almond crumble: Add 1/4 cup sliced almonds to the crumb topping for extra crunch.

• Cinnamon sugar swirl: Add a spoonful of cinnamon sugar into the center of each cup before baking.

Protein Alternatives

Not applicable for this recipe, but you can serve these muffins with Greek yogurt or eggs for a balanced breakfast.

Dietary Variations

• Dairy-free: Use a neutral dairy-free milk (almond, oat, soy).

• Egg-free: Try a flax egg (1 Tbsp ground flax + 3 Tbsp water, rested 5 minutes). Texture will be slightly different but still tasty.

• Lower sugar: You can reduce the muffin sugar slightly, but keep in mind it affects moisture and browning.

Storage & Make-Ahead

• How to store leftovers: Keep muffins in an airtight container. Add a paper towel under and over the muffins to absorb moisture.

• Refrigerator duration: 4–5 days (though they’re best in the first 2–3).

• Freezer instructions: Freeze muffins individually wrapped, then place in a freezer bag for up to 3 months.

• Make-ahead tips:

  • Bake and freeze for quick breakfasts.

  • For best “fresh-baked” feel, thaw overnight and warm for a few minutes.

Serving Suggestions

• Breakfast plate: Pair with scrambled eggs or an omelet for a weekend brunch.

• Coffee shop vibe: Serve warm with butter and a hot latte.

• Snack board: Add fruit, cheese cubes, and nuts for an easy afternoon spread.

• Dessert twist: Warm muffin + a scoop of vanilla ice cream (seriously good).

Time Breakdown

• Preparation Time: 15 minutes

• Cooking Time: 20–25 minutes

• Total Time: About 45 minutes

Nutritional Information (Per Serving)

(Approximate per muffin; will vary by exact ingredients and topping amount.)

• Calories: ~384

• Protein: ~4g

• Carbohydrates: ~57g

• Fat: ~16g

• Sodium: ~328mg

Frequently Asked Questions

Can I use leftovers or substitutions?

Yes. You can swap the blueberries for mixed berries or use frozen blueberries. If using frozen, do not thaw—fold them in straight from the freezer to prevent purple batter.

Can I make this recipe ahead of time?

Definitely. These muffins are great for meal prep. Bake, cool completely, then store or freeze. They’re perfect for quick breakfasts all week.

How do I reheat it properly?

• Microwave: 10–15 seconds for a soft, warm muffin.

• Oven: 300°F for 5–8 minutes to refresh the crumb topping and bring back a “just baked” feel.

Can I freeze this recipe?

Yes! Wrap muffins individually and freeze up to 3 months. Thaw at room temperature or warm gently.

Conclusion

These blueberry crumb muffins are everything you want in a homemade bakery treat: tender centers, juicy berries, and a cinnamon streusel topping that makes them feel extra special. They’re quick enough for a regular day, but impressive enough for guests—so go ahead and bake a batch (and maybe stash a few in the freezer for future you).