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Blueberry Muffins recipe with crumb topping

Blueberry Muffins with Crumb Topping

Course Bread, Breakfast, brunch
Cuisine American
Keyword blueberry-muffin-recipes, blueberry-orange-muffins
Prep Time 10 minutes
Cook Time 25 minutes
Cooling time 10 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 296kcal


  • 1 ½ cups blueberries washed and dried
  • 2 cups all purpose flour, plus 1 Tbsp
  • ¾ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup buttermilk
  • cup vegetable or canola oil
  • 1 tsp vanilla extract
  • 2 large eggs
  • Crumb topping:
  • 4 Tbsp cold salted butter cubed
  • ½ cup granulated sugar
  • cup quick cooking oats
  • ¼ cup all purpose flour


  • Preheat oven to 375°F. Line a 12 cup muffin tin with liners or spray with baking spray. Set aside. Toss blueberries with 1 Tbsp flour. Set aside.
  • In a medium size mixing bowl, use a whisk to sift together 2 cups flour, sugar, baking powder and salt.
  • In a separate bowl, whisk together buttermilk, oil, eggs and vanilla until fully combined.
  • Add wet ingredients to dry mixing by hand using a whisk or with an electric mixer, until combined. Fold in blueberries by hand.
  • Use an ice cream scoop or a ¼ cup measuring cup to divide the batter evenly into each muffin tin cup.
  • To 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.
  • Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.
  • Cool in the pan for 5 minutes then remove to a cooling rack to cool completely.
  • Store in an airtight container chilled or at room temperature for up to 3 days.


Serving: 1muffin | Calories: 296kcal | Carbohydrates: 44g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 165mg | Potassium: 155mg | Fiber: 1g | Sugar: 24g | Vitamin A: 205IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg