Blueberry Muffins Recipe

This Blueberry Muffins Recipe features a buttery crumble topping that adds irresistible flavor and texture to every bite. Skip the drive-thru and bake these bakery-style blueberry muffins at home for an easy breakfast, brunch, or coffee shop–worthy treat.

Easy Blueberry Muffins Recipe

I’ve never really been one to hit the drive-thru in the mornings for breakfast or a $5 cup of coffee, yes, I know that puts me in the minority. That said, I do love meeting friends at our local coffee shops. No matter where you go, there’s almost always a tray of freshly baked blueberry muffins in the pastry case, just waiting to be paired with your favorite hot drink.

The good news? This blueberry muffins with crumb topping recipe is easy to make at home. You don’t even need a mixer, the batter comes together with a bowl, a spoon, and a little elbow grease. Baking them yourself is not only fun and satisfying, but it also saves money while delivering those same bakery-style flavors right from your own kitchen.

Checkout this quick list of key ingredients you’ll need to make homemade Blueberry Muffins Crumb Topping: (Scroll down for full printable recipe card.)

• Berries – Juicy blueberries give these muffins their signature flavor.
• Flour – All purpose flour forms the base of the muffin batter.
• Sugar – Granulated sugar for sweetness.
• Leavening – Baking powder and salt will give rise to the muffins while baking.
• Liquid – Buttermilk for moisture.
• Oil – Vegetable oil is the secret ingredient that gives these muffins a tender texture.
• Whole Eggs – Large eggs stablize the batter.
• Flavoring – Vanilla extract adds creamy floral notes to the taste.
• Crumble Topping – Cold salted butter, granulated sugar, quick cooking oats and all purpose flour.

How to Make the BEST Crumb Topped Blueberry Muffins Recipe

• Heat Oven and Prepare Pan – Preheat oven to 375°F. Line a 12-cup muffin tin with liners or spray with baking spray.
• Prep the Blueberries – Wash and spread the blueberries in a single layer on paper towels to dry. Pick over removing any stems or bad berries, then toss with flour. 
• Sift Dry Ingredients – Whisk flour, sugar, baking powder and salt.
• Whisk Wet Ingredients – In a separate bowl, whisk together buttermilk, oil, eggs and vanilla until fully combined.
• Combine – Add wet ingredients to the flour mixture, beat using a large spoon until moistened. Fold in blueberries by hand.
• Transfer Batter to Prepared Pan – Use an ice cream scoop or a 1/4 cup measuring cup to divide the batter evenly between the prepared muffin cups.
• Make the Crumble Topping – Cut butter into sugar, oats and flour with a fork or a pastry blender until it resembles peas. Sprinkle evenly over the batter in each cup.
• Oven – Bake per the cooking time in the recipe until a toothpick inserted into the center comes back clean.
• Serve – Cool in the pan for 5 minutes then remove to a cooling rack to cool completely.

Kitchen Equipment to Make Blueberry Muffins Recipe with Crumble Topping

• Large bowl and medium bowl.
• Measuring cups and spoons.
• Pastry blender or fork to make the streusel.
• 12 cup cupcake pan.
• Ice cream scoop.
• Balloon whisk.
• Hand mixer.

Recipe Variations, Tips and Substitutions

• Fresh Berries – You can make these muffins using raspberries or blackberries.
• Citrus – You can infuse citrus flavor adding lime zest, grapefruit zest, orange zest or lemon zest to the batter. You could also use extracts.
• Toss the Blueberries with Flour – The purpose of dusting the blueberries, or any fresh berry with flour is, to prevent them from sinking to the bottom of the batter while baking.
• Extra
• Frozen or Fresh Blueberries – Frozen berries can be used. When doing so, thaw and drain before adding to the batter.
• Chocolate Chips – You could add 1/2-1 cup of white chocolate chips to the batter.
• Buttermilk – You can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to each 1 cup of whole milk. Let stand for 5-10 minutes then stir and proceed with the recipe.
• Extra Blueberries – After dividing the muffin batter, you can tuck a few extra blueberries into the centers, if needed.
• Brown Sugar – You can use brown sugar in place of granulated sugar for the streusel topping.

Storage and Leftovers

• Leftovers – After cooling the blueberry muffins, they can be kept in an airtight container chilled in the refrigerator for 3-4 days or at room temperature for up to 2 days.
• Freezer – You can freeze muffins for up to 2 months for a quick grab-n-go breakfast. Thaw in the fridge or gently heat in the microwave and enjoy.

More Blueberry Recipes to Make

• Almond Blueberry Yogurt Bread is filled with fresh blueberries.
• Blueberry Lemon Trifle is an edible centerpiece.
• White Chocolate Blueberry Bread Pudding is sheer decadence.
• Blueberry Yum Yum is a nostalgic dish everyone loves.
• Blueberry Buttermilk Scones for tea time and holiday brunches.
• Start your day with a stack of Blueberry Buttermilk Pancakes.
• Easy Blueberry Pie from She Wears Many Hats.

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Helpful Kitchen Items:

• Muffin and Cupcake Pan
• Mixing Bowls
• Hand Mixer
• Measuring Set