Blueberry Crumb Cake Muffins

4.67 from 12 votes

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!

Course Muffins

Cuisine Baking

Keyword blueberry crumb muffins, blueberry muffin with streusel topping, Blueberry Muffins With Crumb Topping

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 225

Author Erren Hart

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

US Customary - Metric

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

Notes

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.

Nutrition