Blueberry Crumb Muffins are the perfect sweet breakfast to start the day. Every bite is a little taste of heaven and with the crumb topping on top, they are a dream come true. Luckily, this recipe is also very easy to make!

Blueberry Crumb Muffin with a bite taken out of it in the muffin pan.

I am OBSESSED with these muffins.

The buttery crumble on top pairs perfectly with the bursting blueberries in every bite.

However, the simplicity of the muffin batter is what I love the most. It’s moist and fluffy while still be dense enough to hold in your hand.

You will just need simple and easy-to-find ingredients to make these delicious muffins.

Main Ingredients

Ingredients measured out in bowls to make blueberry muffins.
Muffin Batter Ingredients
Ingredients measured out in bowls to make the crumb topping.
Crumb Topping Ingredients

Why You’re Going to LOVE These Muffins

These muffins are as good as ones you can get from a bakery (if not better).

That alone is reason enough to make this recipe!

Each bite is bursting with fresh blueberries which pairs perfectly with the buttery crumb topping. The cake batter is light and moist but dense enough to hold up in your hand.

However, one of my favorite parts about this muffin recipe is how easy they are to make!

You can make them on the weekend and enjoy throughout the week so that you have a delicious breakfast ready to go.

How to Make Blueberry Crumb Muffins

  1. In a large mixing bowl, add the melted butter, granulated sugar, eggs, milk and vanilla extract
  2. Whisk until combined
  3. Add the greek yogurt and mix again
  4. Fold in the flour, baking powder and baking soda
  5. Mix using a spatula until just combined 
  6. Add in the blueberries after they’ve been tossed in 1 tbsp of flour
  7. Fold into the batter
  8. Rest the batter for 30 minutes
  9. While the batter is resting, preheat the oven to 425 degrees F
  10. Now, it’s time to make the crumb topping
  11. Add all the ingredients to a bowl and mix until a crumble forms
  12. Put muffin liners in every other mold to give each muffin room to rise high
  13. Use a 2 tbsp cookie scoop to transfer the batter into the muffin liners
  14. Add the crumble on top with a couple of extra fresh blueberries
  15. Bake for 7 minutes at 425 degrees F
  16. After 7 minutes, reduce the temperature to 350 degrees F and bake for an additional 10-12 minutes
  17. Remove from the oven when a toothpick comes out of the center clean
  18. Let cool slightly
  19. Enjoy!
Wet ingredients in large mixing bowl.
Add the butter and sugar to a bowl
Wet ingredients in large mixing bowl.
Along with the milk and vanilla extract
Wet ingredients in large mixing bowl.
And greek yogurt
Wet ingredients combined in a large mixing bowl.
Whisk until combined
Flour added to the other ingredients.
Fold in the dry ingredients
Blueberries being added into the batter.
Add in the blueberries coated in flour
Muffin batter resting in a large mixing bowl.
Until spread evenly throughout
Ingredients to make the crumb topping in a bowl.
Let the batter rest and make the crumb topping
The crumb topping in a bowl.
Combine the ingredients in a bowl
Batter in muffin liners.
Transfer the muffin batter to liners
Batter in muffin liners topped with crumble.
Top with the crumble
Batter in muffin liners topped with crumble and blueberries.
Add a couple extra blueberries
Baked Blueberry muffin in the muffin tin.
Bake
Holding a Blueberry Crumb Muffin in my hand with a bite taken out of it.
Enjoy!

Frequently Asked Questions

Am I able to make these muffins with gluten free flour?

I suggest using an all purpose gluten free flour and substituting at a 1:1 ratio. Substituting any other flour will impact the rise and texture of these muffins. 

Can I use frozen blueberries instead of fresh?

You can! I prefer the fresh blueberries but the frozen will also be delicious. Make sure to still coat the frozen blueberries in flour before folding them into the batter.

What is the secret to making the muffins so moist and fluffy?

There are a few things! The baking powder, not over mixing the batter and then resting the batter before transferring to muffin liners. This combination works like a charm every time.

How do I know when the muffins are fully baked?

The muffins are fully baked when you stick a toothpick in the middle and it comes out clean.

What is the best way to store the muffins?

Store these muffins in an airtight container for up to 3 days at room temperature. Leave a corner of the container open for airflow. 

If you’d like to store them for longer, freeze for up to 1 month!

Holding a Blueberry Crumb muffin in my hand.
Blueberry Crumb Muffin with a bite taken out of it in the muffin pan.

The BEST Blueberry Crumb Muffins

Prep Time: 15 minutes
Cook Time: 17 minutes
Resting Time: 30 minutes
Total Time: 1 hour 2 minutes
Yield: 12 muffins
Blueberry Crumb Muffins are the perfect sweet breakfast to start the day. Every bite is a little taste of heaven and with the crumb topping on top, they are a dream come true. Luckily, this recipe is also very easy to make!
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Ingredients
 

  • 6 tbsp salted butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup almond milk, or milk of choice
  • 1/2 cup greek yogurt, plain or vanilla flavored
  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup fresh blueberries , coated in 1 tbsp of flour

Crumb Topping

  • 1/3 cup all purpose flour
  • 1/3 cup dark brown sugar, packed (light brown sugar will also work)
  • 1/2 tsp ground cinnamon
  • 3 tbsp salted butter, melted

Instructions
 

  • In a large mixing bowl, add the melted butter, granulated sugar, eggs, milk and vanilla extract
  • Whisk until combined
  • Add the greek yogurt and mix again until combined
  • Fold in the flour, baking powder and baking soda
  • Mix using a spatula until just combined
  • Add in the blueberries after they've been tossed in 1 tbsp of flour
  • Fold into the batter
  • Rest the batter for 30 minutes
  • While the batter is resting, preheat the oven to 425 degrees F
  • Now, it's time to make the crumb topping
  • Add all the ingredients to a bowl and mix until a crumble forms
  • Put muffin liners in every other mold to give each muffin room to rise up high
  • After resting the batter for 30 minutes, use a 2 tbsp cookie scoop to transfer the batter into the muffin liners. The batter should fill 3/4 of the liner
  • Add the crumble on top with a couple of extra fresh blueberries
  • Bake for 7 minutes at 425 degrees F
  • After 7 minutes, reduce the temperature to 350 degrees F and bake for an additional 10-12 minutes
  • Remove from the oven when a toothpick comes out of the muffin center clean
  • Let cool slightly
  • Enjoy!

Nutrition

Serving: 1muffin, Calories: 215kcal, Carbohydrates: 35g, Protein: 5g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 54mg, Sodium: 242mg, Potassium: 71mg, Fiber: 1g, Sugar: 8g, Vitamin A: 315IU, Vitamin C: 1mg, Calcium: 69mg, Iron: 1mg
Author: Jessica Selensky
Course: Breakfast, Snack
Cuisine: American
Keywords: Blueberry Crumb Muffin, Blueberry Muffin, Meal Prep, Meal Prep Breakfast, muffin recipe, muffins, sweet breakfast

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