Soft, moist and bursting with juicy blueberries, these Blueberry Muffins with Crumb Topping are anything but basic! What sets them apart is the buttery cinnamon streusel that’s layered right into the batter and sprinkled on top. Best of all, these blueberry muffins can be made with fresh or frozen blueberries!
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Blueberry muffins are my culinary kryptonite. Morning, noon or night, they’re always the right answer. These moist, fluffy muffins are bursting with juicy berries and topped with a buttery cinnamon-sugar crumb that takes them straight to bakery-level status.
I’ve packed all the cozy flavors of a classic blueberry coffee cake into a grab-and-go muffin form. They’re perfect for busy mornings, after-school snacks or a sweet treat with your afternoon coffee. And while blueberries are the star here, feel free to swap in your favorite seasonal fruit—raspberries, chopped peaches or even diced apples all work beautifully.
Say goodbye to dry muffins and box mixes—this easy blueberry muffin recipe with crumb topping delivers bakery-style flavor every single time.
- Blueberries: I use fresh when they’re in season, but frozen blueberries work great, too (no need to thaw—just toss them in a bit of flour to prevent bleeding).
- All-purpose flour: Gives the muffins structure. Spoon and level your flour for the best results.
- Baking powder & baking soda: A mix of both gives you that perfect lift and softness.
- Granulated sugar: Adds sweetness and helps with browning.
- Sour cream: My secret to ultra-moist and tender muffins. Greek yogurt works, too!
- Unsalted butter + vegetable oil: A combo that delivers both richness and moisture.
- Vanilla extract: Adds flavor. I love using my homemade vanilla extract in this recipe.
- Eggs: Help bind the batter and give it structure.
- Crumb topping: A mix of flour, light brown sugar, cinnamon and butter creates that signature crumbly crown. Make sure your butter is cold and cubed—this helps the crumbs stay chunky and crisp up as they bake, rather than melting into the batter.
See the recipe card for full information on ingredients and quantities.
- Make the crumb topping. In a medium bowl, combine the flour, brown sugar and cinnamon. Add the cold, cubed butter and use your fingers or two forks to work it in until the mixture resembles wet sand. Set it aside while you make the batter.
- Prep the muffin batter. Beat together the softened butter, vegetable oil, and sugar until smooth and creamy—about 2 minutes. Add the eggs one at a time, beating between each addition. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet, followed by the sour cream and vanilla. Mix until just combined.
- Fold in the blueberries. Use a spatula to gently fold in the berries, being careful not to overmix.
- Line a muffin tin with paper liners and assemble the muffins. Spoon a little batter into each muffin cup, add a layer of crumb topping, then more batter and finish with more topping. Sprinkle a few blueberries on top of each muffin.
- Bake and cool. Bake the muffins for 18 to 20 minutes in a 350°F oven, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Use cold butter for the crumb topping. Cold butter is key for creating that signature flaky, crumbly texture. It also prevents the topping from spreading too much when baked.
- Toss your blueberries in a little flour. This helps keep them from sinking to the bottom of your muffins while they bake—nobody wants a muffin with a blueberry-only base.
- Don’t overmix the batter. Mix until just combined for tender, fluffy muffins. Overmixing can make them dense and tough.
- Check doneness with a toothpick. You want it to come out clean or with a few moist crumbs. If the toothpick comes out with wet batter, bake for a few more minutes and check again.
Storage Instructions
Store cooled blueberry muffins in an airtight container at room temp for up to 3 days. I like to pop a paper towel in the bottom to absorb any moisture and keep the tops from going soggy.
These blueberry crumble muffins are also freezer-friendly! Let them cool completely, then wrap individually and stash in a freezer-safe bag or container for up to 3 months. Reheat straight from frozen or thaw overnight in the fridge. Just know that the crumble topping won’t be quite as crisp as when they are freshly baked.
Ingredients
For the streusel:
- 1/3 cup all-purpose flour
- 1/3 packed light brown sugar
- 1 teaspoon ground cinnamon
- 4 Tablespoons unsalted butter, cold and cubed
For the muffins:
- 5 Tablespoons unsalted butter, softened
- 1/3 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 1/2 cups blueberries, divided
Instructions
Make the streusel:
- In a medium bowl, combine the flour, brown sugar, cinnamon and cubed butter. Using your fingers or two forks, work the butter into the mixture until it is the texture of wet sand. Set the streusel aside.
Make the muffins:
- Preheat the oven to 350°F and line a muffin pan with muffin cups.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vegetable oil and sugar until combined, about 2 minutes. Add the eggs, one at a time, beating between each addition.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture, sour cream and vanilla extract to the stand mixer and beat until combined. Fold in 1 cup of blueberries.
- Layer the batter and streusel mixture into each muffin cup by adding a portion of the batter, topped by a layer of the streusel then another layer of the batter and a final layer of streusel. Top the muffins with the remaining ½ cup blueberries then bake the muffins for 18 to 20 minutes or until a toothpick inserted comes out clean. Remove the muffins from the oven and allow them to cool for 5 minutes in the pan before transferring them to a rack to cool completely.
Kelly’s Notes
- You can use fresh or frozen blueberries in this recipe! If using frozen, don’t thaw them—just fold them in frozen to prevent the batter from turning purple. You might get a little extra juice in the muffins, but they’ll still bake up delicious!
- Toss the blueberries in a little flour before adding them to the batter. This helps prevent them from sinking to the bottom of the muffins while they bake.
- To store: Store cooled muffins in an airtight container at room temp for up to 3 days.
- To freeze: Wrap cooled muffins individually and store in a freezer-safe bag for up to 3 months. Reheat from frozen or thaw overnight. Note: the crumble topping may soften slightly.
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Recipe adapted from King Arthur Flour.
We love the blueberry muffins….could I subsitute raspberries?
Absolutely, Shirley!