Blueberry Crumb Muffins
Delicious blueberry muffins topped with a crunchy cinnamon streusel, perfect for a cozy breakfast or snack.
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 milk
- 1 cup fresh blueberries
Optional Ingredients
- 1 tsp vanilla extract adds a bakery-style aroma
- 1 zest of lemon brightens the blueberry flavor
- 1–2 tsp flour to toss with blueberries (helps prevent sinking)
- to taste coarse sugar sprinkled on top for extra sparkle + crunch
Instructions
Preparation
- Preheat your oven to 400°F.
- Grease 8 muffin cups or line them with paper liners.
- Pat any damp blueberries dry to avoid gummy muffins.
Mixing / Assembling
- In a small bowl, whisk together the sugar, flour, and cinnamon for the crumb topping.
- Cut in the cold butter until crumbly, then refrigerate.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt for the muffin batter.
- In another bowl, whisk together the oil, egg, and milk (add vanilla if using).
- Combine wet and dry ingredients gently, then fold in blueberries.
Cooking / Baking
- Divide batter among the muffin cups, filling each fully.
- Sprinkle crumb topping on each muffin and press lightly.
- Bake for 20–25 minutes, until tops are golden and a toothpick comes out clean.
Resting / Finishing
- Cool muffins in the pan for about 5 minutes, then transfer to a wire rack.
Notes
For best texture, mix gently and don't overmix. Store in an airtight container.