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Home / Muffins, Breads & Donuts

Blueberry Muffins With Crumb Topping

These blueberry muffins are soft and fluffy with juicy berries inside and a buttery cinnamon crumb topping on top. A sweet vanilla glaze takes them over the top!

Erren Hart

|

last Updated:

4.67 from 12 votes
Jump to Recipe
Serves: 12
Prep: 10 minutes mins
Cook: 20 minutes mins
A close-up of homemade Blueberry Crumb Cake Muffins with a crumbly topping and drizzle of icing, surrounded by fresh blueberries. A label reads: "Homemade Blueberry Crumb Muffins, Erren's Kitchen.
A close-up of Blueberry Crumb Cake Muffins topped with streusel and drizzled with icing, surrounded by fresh blueberries.
Close-up of a Blueberry Crumb Cake Muffin with a crumbly, golden topping and white glaze, showing juicy blueberries inside. More muffins are partially visible in the background.
Close-up of Blueberry Crumb Cake Muffins with a crumbly topping and icing drizzle, surrounded by fresh blueberries on a light-colored surface.
A close-up of homemade Blueberry Crumb Cake Muffins with a crumbly topping and drizzle of icing, surrounded by fresh blueberries. A label reads: "Homemade Blueberry Crumb Muffins, Erren's Kitchen.

A close-up of several Blueberry Crumb Cake Muffins with crumb topping and icing, surrounded by fresh blueberries. The muffins have visible blueberries and a golden-brown, crumbly texture.

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Delicious blueberry muffins with a crumbly topping and a hint of sweetness. Perfect for breakfast or a quick snack!

  • Know Before You Scroll
  • An Updated Classic
  • Ingredient Notes
  • Step By Step Instructions
  • More Blueberry Goodness
  • Rate This Recipe
  • Recipe
  • Erren’s Top Tips
  • Storage & Freezing Instructions
  • FAQs

Know Before You Scroll

Servings: 12
Prep: 10 minutes mins
Cook: 20 minutes mins
Total Time: 30 minutes mins

Flavor Profile

 Sweet, buttery, and packed with juicy blueberries. The cinnamon crumb topping adds a warm, cozy crunch, and that vanilla glaze? Just the right amount of extra.


Difficulty Level

 Easy. One bowl for the batter, one for the topping, and you’re on your way to muffin magic in under 30 minutes.

What You’ll Need

 All-purpose flour, granulated sugar, baking powder, salt, egg, milk, butter, vanilla extract, blueberries, brown sugar, ground cinnamon, confectioners’ sugar


Equipment Needed

 Two mixing bowls, whisk, muffin pan, paper liners, spoon or scoop, wire rack, measuring cups and spoons


Top Tip

 Don’t overmix the batter or the topping—gentle folds make soft muffins and perfectly crumbly tops.


Time-Saving Tips

 Use frozen blueberries (no need to thaw!) and melt all the butter at once—divide it as needed for batter and topping.


Ingredient Swaps

 No brown sugar? Use coconut sugar or regular white sugar with a tiny splash of molasses. No fresh blueberries? Frozen work great!


Close-up of Blueberry Crumb Cake Muffins with a crumbly topping and icing drizzle, surrounded by fresh blueberries on a light-colored surface.

An Updated Classic

This blueberry muffin recipe was one of the very first I ever posted on the blog — way back in 2014 when I was still figuring everything out. The original photos didn’t do it justice, and it never really got the attention it deserved, even though it quietly picked up a handful of glowing 5-star reviews (thank you, muffin fans!). So, I gave it a little refresh with new photos, a step-by-step video, and a whole lot of love. It’s the same beloved recipe —soft, fluffy, bursting with flavor, and crowned with a luscious, buttery crumb. The only difference? I’ve added even more blueberries for an extra pop of sweetness. If you watch the video, you’ll see the first batch didn’t have quite enough, so I re-baked them for the photos — because more juicy bursts of blueberry? Always a good idea.

Close-up of a Blueberry Crumb Cake Muffin with a crumbly, golden topping and white glaze, showing juicy blueberries inside. More muffins are partially visible in the background.

Ingredient Notes

A variety of baking ingredients are arranged on a white countertop, ready to create Blueberry Crumb Cake Muffins. Eggs, flour, sugar, butter, blueberries, vanilla extract, salt, and milk sit neatly in containers and bowls.

Flour


Best Choice

All-purpose flour strikes just the right balance, giving your muffins structure without being too heavy or too airy—just pure perfection in every bite!

Substitutions

If using gluten free baking flour, use a 1:1 replacement.

Butter


Best Choice

Use unsalted butter to control the salt levels

Substitutions

Salted butter can be used but you might want to lower the amount of salt to a 1/4 teaspoon.

Blueberries


Best Choice

Fresh blueberries work best for that burst of flavor.

Substitutions

You can use frozen blueberries just keep them frozen to prevent bleeding into the batter.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Go to the printable recipe card instead

Step By Step Instructions

1

Start with the Dry Ingredients

Okay, let’s kick things off by whisking together the flour, sugar, baking powder, and a pinch of salt in a big mixing bowl. Just a few dry ingredients to get us started, and it already smells like home.

A glass bowl filled with flour and a pink-handled metal whisk resting inside, viewed from above on a white background—perfect for whipping up Blueberry Crumb Cake Muffins.

2

Mix the Wet Ingredients

In a separate bowl, crack in your egg, pour in the milk, melted butter, and a splash of vanilla. Give it a quick mix until it’s smooth and silky—so simple and so satisfying.

A white bowl filled with beaten eggs, creating a yellow, frothy mixture, sits on a white surface—perfect for preparing Blueberry Crumb Cake Muffins.

3

Bring It All Together

Now, pour the wet ingredients into the dry ones. Stir just until it’s combined—don’t overmix here. The batter should be thick and a little lumpy, in the best way possible.

A glass bowl filled with smooth, pale yellow bread dough sits on a white surface, ready to rise or be shaped for baking delicious treats like Blueberry Crumb Cake Muffins.

4

Fold in the Blueberries

Toss in your blueberries and gently fold them into the batter. We’re talking sweet, juicy little bursts of flavor in every bite. Try not to eat them all while you mix!

A glass bowl filled with thick, creamy batter mixed with fresh blueberries sits on a white surface, ready to become delicious Blueberry Crumb Cake Muffins.

5

Fill Your Muffin Tins

Line your muffin pan with paper liners and scoop the batter in—about three-quarters of the way full. These babies are gonna rise and get that perfect bakery-style top.

A black muffin tin with twelve cups, each lined with a white paper cupcake liner, ready for baking delicious Blueberry Crumb Cake Muffins, viewed from above on a white background.

6

Make the Crumb Topping

In a small bowl, mix together brown sugar, flour, and cinnamon. Pour in melted butter and stir just until everything is moistened and crumbly. Resist the urge to overmix—you want those chunky, buttery crumbles.

A white bowl containing a mixture of brown, crumbly granules, resembling the topping used for Blueberry Crumb Cake Muffins, sits on a white background.

7

Top and Bake

Sprinkle that cinnamon-sugar crumble generously over each muffin. Bake at 375°F for around 20 minutes, until the tops are golden and a toothpick comes out clean.

Let them rest in the pan for five minutes, then transfer to a wire rack. This helps them set up and not get soggy on the bottom. Major muffin win.

Freshly baked Blueberry Crumb Cake Muffins with crumb topping and icing drizzle are cooling on a wire rack. The muffins are golden brown with visible blueberries and a crunchy, crumbly topping.

8

Glaze & Serve

If you’re feelin’ fancy, whisk together some powdered sugar, a little milk, and vanilla for a sweet drizzle. It’s optional—but highly recommended.

That’s it! Soft, fluffy blueberry muffins with a buttery crumble topping and just a little bit of extra sweetness. Serve them warm, or snack on them at room temp. Honestly? They’re dreamy either way.

A close-up of Blueberry Crumb Cake Muffins topped with crumbly streusel as white icing is being drizzled over them from a spoon. Other muffins are visible in the background on a cooling rack.

More Blueberry Goodness


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    Easy Blueberry Crumble

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    Lemon And Blueberry Cake

A close-up of Blueberry Crumb Cake Muffins topped with streusel and drizzled with icing, surrounded by fresh blueberries.

Rate This Recipe

Click here to leave a star rating!

A close-up of several Blueberry Crumb Cake Muffins with crumb topping and icing, surrounded by fresh blueberries. The muffins have visible blueberries and a golden-brown, crumbly texture.

Recipe

Blueberry Crumb Cake Muffins

These blueberry muffins are soft and fluffy with juicy berries inside and a buttery cinnamon crumb topping on top. A sweet vanilla glaze takes them over the top!
4.67 from 12 votes
Print
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Serves 12

Ingredients

For the Muffins
  • 1¾ cups all-purpose/plain flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 egg
  • ½ cup milk
  • 4 tablespoons butter (melted)
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
For the Topping:
  • 3 tablespoons butter (melted)
  • ¼ cup brown sugar
  • ¼ cup all-purpose/plain flour
  • ½ teaspoon ground cinnamon
Vanilla Icing (optional)
  • 1 cup confectioners’ sugar
  • 3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  • Preheat oven to 375°F/190°C
  • Line 12 muffin cups in a muffin pan with paper liners.
  • In a medium mixing bowl, mix the flour, sugar, baking powder, and salt
  • In a separate bowl, mix the egg, milk, butter, and vanilla. Then add the wet ingredients to the flour mixture and mix until combined.
  • Fold in the blueberries.
  • Spoon the batter into the prepared muffin tins, filling each 3/4 of the way full.
  • Combine the flour, brown sugar, and cinnamon in a mixing bowl. Stir in the melted butter, then gently mix in the flour, being careful not to overmix (you want to moisten the flour and mix until there is no visible dryness).
  • Crumble the topping onto the batter in the muffin pan. Bake for 20 minutes or until golden brown and a cake tester comes out clean.
  • Cool in the pan for 5 minutes and then transfer to a wire rack to cool completel
  • To prepare the glaze, combine confectioners’ sugar, milk, and vanilla extract in a bowl and whisk until smooth. Drizzle the glaze over the muffins before serving.
  • Serve warm or at room temperature

Tips

Erren’s Top Tips

Don’t overmix the batter.
Seriously—just stir until the wet and dry ingredients are barely combined. Overmixing = dense muffins.
Toss the blueberries in a little flour.
If you’re using fresh or especially juicy blueberries, tossing them in a teaspoon of flour before folding them in helps keep them from sinking to the bottom.
Use a cookie scoop for perfect portioning.
It keeps things tidy and ensures all your muffins bake evenly.
Let the muffins rest before baking.
A quick 5–10 minute rest once the batter is in the tin gives the flour time to hydrate and helps with that beautiful domed top.
Don’t skip the crumb topping.
It’s what takes these muffins from “good” to “bakery-style brunch legend.” Big, buttery crumbles are what we’re going for—don’t overmix the topping into a paste!
Frozen blueberries? No problem.
Add them straight from the freezer. Don’t thaw or you’ll get purple streaks and soggy muffins.
Use room temperature ingredients.
Room temp egg and milk mix more easily into the batter and help it bake more evenly.

Storage & Freezing Instructions

Countertop:
Store muffins in an airtight container at room temperature for up to 3 days. If they have glaze, wait until they’re fully cooled and the glaze is set before stacking.
Refrigerator:
Not recommended—chilling tends to dry muffins out. Room temp is better unless your kitchen is super warm.
Freezer:
Once completely cooled, place muffins in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer bag or airtight container. Store for up to 3 months.
To reheat, warm in the microwave for 20–30 seconds or pop into a 300°F oven for about 8–10 minutes. Glaze after reheating for best results.
Show Nutrition Hide Nutrition

Nutrition

Calories: 225 | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 126mg | Potassium: 112mg | Sugar: 18g | Vitamin A: 275IU | Vitamin C: 0.9mg | Calcium: 49mg | Iron: 1.1mg
Created by Erren Hart
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FAQs

Can I use frozen blueberries instead of fresh?

 Yes! No need to thaw—just fold them in frozen. It keeps the batter from turning purple and prevents sogginess.

Why did my muffins come out flat?

 This can happen if your baking powder is expired or the batter was overmixed. Make sure your leavening is fresh and mix gently.

Can I make these muffins gluten-free?

 You can try using a 1:1 gluten-free flour blend. The texture may vary slightly, but it usually works well in muffin recipes like this.

What’s the best way to get tall, domed muffins?

 Make sure your oven is fully preheated before baking, and don’t overfill the muffin cups. About ¾ full is the sweet spot.

How do I know when the muffins are done?

 They should be golden brown on top, and a toothpick inserted in the center should come out clean or with a few moist crumbs.

Can I skip the glaze?

 Absolutely. The muffins are still delicious without it, but if you love a little extra sweetness, that simple vanilla glaze really takes it up a notch.

4.67 from 12 votes (1 rating without comment)

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23 responses

  1. Sandy Avatar
    Sandy
    07/11/2025

    You have to try this incredible muffin recipe—it’s absolutely delicious!

    Reply
    1. Erren Hart Avatar
      Erren Hart
      07/12/2025

      Yes!! So glad you loved it! Aren’t they just the perfect mix of soft, fluffy, and packed with flavor? Totally one of those recipes you find yourself making again and again. Thanks for the lovely comment!

      Reply
  2. Lora Avatar
    Lora
    08/19/2019

    Fantastic muffins! This is the kind of breakfast I love!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      08/20/2019

      Me too Lora, what a way to start the day!

      Reply
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