Blueberry Crumb Muffins

Sweet, soft, and moist muffins filled with blueberries. The sugary crumb on top takes these delicious muffins to the next level. These are the perfect way to use those summertime blueberries!

BLUEBERRY CRUMB MUFFINS- filled with fresh blueberries and the most amazing crumb topping!

I know I say this every time I post a muffin recipe, but….. we LOVE muffins! I found this recipe at The Baker Upstairs (love the recipes she posts) a couple of years ago and I have made them over and over again. They are moist, filled with blueberries, sweet, and our favorite part is the sugary crumb topping.

How do you eat your crumb/struesel muffins? My son eats the crumb topping first, and then eats the muffin part. I prefer to have the crumb and muffin together. My 11 month old just prefers however she can get it in her mouth the fastest 🙂 She ate 2 of these!

BLUEBERRY CRUMB MUFFINS- the best blueberry muffin with a sweet, sugary crumble!

Now that blueberries are super cheap at the grocery stores, buy yourself some and make these muffins. Please! They really are the best blueberry muffin I’ve ever made. I have never made a different one since finding this recipe, so you know they must be good.

Blueberry Crumb Muffins


  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup butter, melted
  • 1 large egg
  • 1/3 cup milk (2% or higher)
  • 1 1/2 cups fresh blueberries
  • crumb topping
  • 1/4 cup sugar
  • 5 tablespoons flour
  • 3/4 teaspoon cinnamon
  • 2 tablespoons cold butter, cut into small cubes


  1. Heat oven to 400 degrees. Spray a 12 muffin cup pan with cooking spray.
  2. In large mixing bowl, combine flour, sugar, salt, and baking powder. Stir with a whisk.
  3. In smaller bowl, combine melted butter, egg, and milk. Whisk together.
  4. Pour the wet ingredients into the large bowl with the flour. Using a rubber spatula, very gently fold together just until combined.
  5. Gently fold in the blueberries. Do not mix to hard because then your batter will turn a purple/dark color.
  6. Divide batter evenly among the muffin cups. They will about 3/4 full.
  7. Prepare crumb topping
  8. Combine sugar, flour, and cinnamon in small bowl. Mix together. Add the cubed butter, using your fingers or a fork combine together until a dry, crumbly mixture forms.
  9. Divide the crumb topping over the muffin cups.
  10. Bake for 14-18 muffins, or until toothpick inserted comes out clean. Cool for 5-10 minutes and eat. These are divine warm!

In case you missed it on Facebook. I am no longer posting a weekly menu plan on Fridays. I will keep posting a menu plan but I will put under the ‘Family Menu Plans’ tab at the top of the blog. Check there weekly for a new meal plan with links.

Have a happy day!


Related Posts Plugin for WordPress, Blogger...


    • Together As Family says

      Thanks for pinning!! If we had any left, I would eat one for breakfast too 😉 These went fast at my house!

    • Together As Family says

      haha :)That is actually how she eats everything; as fast as she can get it! She is 11 months and some days I am positive she eats more than I do?!?

    • Together As Family says

      That makes me happy to hear 🙂 I wish ours were not gone so fast so I could eat another one!! Thanks Cort!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge