How to Make Blueberry Muffins with Crumb Topping

If you want to bake more this year, this is how to make blueberry muffins! Easy recipe you can enjoy for breakfast or dessert with your family. Fluffy and delicious with fresh fruit in every bite. Made in a muffin tin or make blueberry muffin tops instead.

Blueberry Muffins with Crumb Topping

Now the crumb muffin topping is of course optional but kinda’ the best part if you ask us. It is just a bit more sweetness and texture to add to the top of each one, but optional. Another choice is whether or not to coat your berries. The reason you would is to help them to not sink to the bottom as easily.

This easy muffin recipe is super simple! What I mean is, if you find fresh strawberries or blackberries at the store you could substitute those instead. These are typically preferred because of their size and juiciness when you bite them. Frozen blueberries work too if that is all you have.

To Die For Blueberry Muffins

Blueberry Muffins with Frozen Blueberries

Of course fresh berries are always best but during the colder months you can easily use frozen fruits or chocolate chips too. Want to make this healthier? Follow our blueberry bran muffins recipe instead.

Can frozen blueberries be used in muffins?

Absolutely. Fresh is always best but during the latter months you may not even be able to find them. If you’re worried about all your fruit sinking to the bottom you can do this little trick. After rinsing, toss in a bit of flour to coat. This way they will show up in every single bite.

How do you make moist blueberry muffins from scratch?

We will show you how here! The trick to not drying them out is to not bake them too long. As soon as the top springs back when touched lightly, take them out! Not only that, remove them from your muffin tin. If not they will continue to bake a while and won’t be as moist as you’d like.

Another thing to remember is always measure flour properly. Do not scoop it out, rather use a spoon to fill your measuring cut and aerate while filling. This will help them to come out as fluffy as possible every time.

Easy Blueberry Muffin Recipe

I love recipes where I have everything at my house already and I don’t have to head to the store. This is one of those. If I find blueberries on sale or we visit our local blueberry picking farm, this is my go to recipe for sure!

Of course you can add nuts too but that’s a NO from me. I’m a huge texture person and soft foods shouldn’t be crunchy too. Call me crazy, maybe I am but that’s just my thang. 😉

If you want them as simple as humanly possible then you could skip the streusel topping but I suggest you take the extra 5 minutes and make that too.

This is what you will need to get out in order to make these babies.

1. All purpose flour
2. Sugar
3. Baking powder and salt
4. Vanilla
5. Vegetable oil
6. Egg
7. Milk
8. If you want to make blueberry muffin tops you’ll need a different pan

How can I make my muffins lighter and fluffy?

If you wait until your egg, butter and milk are room temperature that is best. That way your batter will mix very smooth without lumps and it will trap more air in the baking process. More air means fluffier baked goods!

If you want to make the crumble topping you’ll need sugar, flour, butter and cinnamon. That is how this one was made but there are a lot of different muffin tops out there. You can use brown sugar instead for granulated sugar for a richer sweeter flavor.

I like using muffin liners but instead you could just use non stick spray and line the holes with that. Personally it is an easier cleanup with the papers and they just slide right out when done so I just use those. Whether you make mini, regular or jumbo blueberry muffins I would always say paper liners are worth it.

Mini muffins are fun to make too. Just use smaller muffin cups for those instead and for either, fill 3/4 of your cup full. Not 3/4 of a cup but almost to the top with 1/4 of the space remaining if you get my drift. This is for sure one of our favorite blueberry recipes for a morning treat.

The topping sticks pretty well but if you just use a finger to tap it down just a tiny bit it will stay a bit better like you see in our muffin pan here. The base is a really simple muffin batter so add any fruit you like but this is our favorite.

Regular pan was used this go around as you can see but we share here how long to bake mini muffins as well. Always a huge hit with little ones who think they are “oh so cute” and love the size for breakfast.

You can use frozen blueberries but do not defrost them ahead of time. If you do there will be a lot of liquid and the berries will be quit mushy in texture. It is better to add them hard, tossed with a bit of the flour first so they don’t sink. In the baking process they will thaw and you likely won’t be able to tell the difference.

Do blueberry muffins have to be refrigerated?

If you have leftovers after baking I prefer to leave them at room temperature. Stored in airtight freezer bags this will keep them moist. If you think it will take you more than 2 days to eat leftovers, then put them into the fridge. That will lengthen their fresh life from 2 to a whole week.

Blueberry Muffins How to Make

Exact measurements are below in the printable recipe card. Here is a quick step by step. Bake time will depend on your altitude. 20-25 is average in order to keep them moist and delicious. You do NOT want to overcook them

1. Take a small bowl to combine your sugar, flour, butter, and cinnamon. Use a fork to mix it together. Break up the room temperature butter into this mixture.
2. It will have a coarse texture. This will be your streusel topping.
   Preheat oven to 350 F.
3. Take a large bowl add your dry ingredients together; 1 cup of your flour, sugar, salt, and baking powder. Mix it well. In add the egg, oil, vanilla and milk. Now mix it well with the flour mixture
4. Gently fold your fresh blueberries in with 1/2 cup of remaining flour to keep them from sinking to the bottom.
5. Fill muffin papers 3/4 of the way full. Sometimes I will use a 1/4 measuring cups to scoop up the batter so they all have the same amount (and it is not as messy as a spoon)
6. Add topping to the top of each one and gently touch so it stays on the top.
7. Put into the oven for 20-23 minutes. Check at 20 and every few minutes after. Remove when the top springs back when gently touched in the center.

Or put a toothpick in the center and when it comes out clean, remove promptly. I highly recommend the finger method personally as I think you can tell sooner when they are done, but still moist. As soon as they bounce back when gently touched, take those babies out!! If you want to add some veggies too, follow our zucchini blueberry muffins recipe.

Is it ok to freeze blueberry muffins?

Absolutely. When I make a batch of our pumpkin zucchini muffins I make it double! We love them so much that after enjoying one batch I package the other half into pint size freezer bags. Then I can take 1 out at a time, defrost on the countertop and enjoy another day for breakfast.

Want to try a version with sour cream in them? Try our blueberry muffins with sour cream next. Our air fryer muffins are amazing too. No need to put sugar on top of these, just use boxed or this recipe and bake in your air fryer y’all!

These turn out great with a bit of lemon zest on top too. With a wonderfully easy streusel like topping your kids can help you bake them too. Next try our blender muffins and let us know what you think.

How to make Homemade Blueberry Muffins

With fresh berries and a lower amount of sugar than most muffin recipes these muffins are a bit healthier than most but don’t lack in flavor that’s for sure!

Add the crumble on top for more texture and sweetness and they’re perfect for breakfast or to serve at a brunch. Here’s a quick rundown.