This delicious blueberry crumb muffins recipe (made with fresh OR frozen blueberries) with a crumb topping is simply the best!
Seven years ago I found this recipe and it has been the only one we’ve made since. These resemble our favorite blueberry crumb muffin mix from Duncan Hines. The ones with the crumb topping and fresh homemade taste. I found myself buying a box or two of muffin mix every time I went grocery shopping, and that adds up over time. And as delicious as they were, I wanted something that used fresh blueberries instead of canned. So I started searching online and trying any and every blueberry recipe that looked similar until I found this one.
This blueberry crumb muffins recipe is better because they ARE homemade.
My darling friend, Sadee, who is just 10 years old made these to help her mom out for a baby shower they hosted in their home. They turned out amazing! I was even able to sample one while I was there. They kept telling everyone it was my recipe and I kept correcting everyone that it was from Allrecipes. Gotta love Allrecipes, it’s been my go-to recipe site for over a decade now. I love websites that include honest reviews and will never try a recipe on there without reading the reviews first.
Sometimes I use half whole wheat flour and they taste just as great. To make them even healthier, omit the crumb topping. My kids like them either way. We package any leftovers up for lunches throughout the week. It’s fun to add variety to the plain ol’ pb&j in their lunches.
Blueberry Crumb Muffins Printable Recipe
To Die For Blueberry Crumb Muffins
This delicious blueberry crumb muffin recipe (made with fresh OR frozen blueberries) with a crumb topping is simply the best!
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
Topping:
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter cubed
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat oven to 400 degrees.
- Line muffin tin with regular liners or spray with cooking spray.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder.
- Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
- Mix this with flour mixture.
- Fold in blueberries.
- Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping:
- Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
- Mix with a fork, and sprinkle over blueberry muffins before baking.
- Bake for 18 minutes in the preheated oven, or until done.
How many blueberry crumb muffins does this recipe make?
This recipe makes 12 blueberry crumb muffins.
Can you freeze blueberry muffins?
Yes. Freeze in freezer bags and thaw before serving.
Can you use frozen blueberries in muffins?
Yes! You can use fresh or frozen.
Should you thaw frozen blueberries before baking?
No need to thaw, gently fold the frozen blueberries directly into the muffin batter.
Can you use margarine for the crumb topping?
Yes, but you will definitely get a better result with cold butter.
If you love this blueberry crumb muffins recipe for breakfast you might also want to try my Blueberry Scones Recipe With Lemon Icing. They are another family favorite recipe over here. Perfect for brunches or weekend breakfasts!
Hello there! This is my first time visiting your blog and I happened to see this recipe. I am going to try it! Thanks for sharing!
Best regards,
Gloria
Hi just wondering if you can use frozen blueberries?
thanks!
Becky
Yes, frozen blueberries work just fine!
Have a great week!
Brandy
These look delish, but read a blog where someone made these and they were very dry. So I am not sure if I want to try making these.
Made this today and these are yummy! The topping really delish! They were not dry at all. I also used frozen blueberries. Pinned it to share. 🙂
Wonderful! Glad you liked them too!
I have made these at least once a week for several months – I think I may be addicted to them! If your muffins are dry, it may be a slightly confusing instruction in the recipe. It calls for 1/3 cup of milk in the ingredient list, and then in the directions it says to use “enough milk to fill the cup,” which is a little more than 1/3 cup. Try this again – they are too good to pass over just for one small mistake. Also, when I have my dry ingredients mixed together, I put a tablespoon or two of the mixture in a sandwich bag, add the blueberries and shake gently to toss the berries in the flour. This keeps them from sinking to the bottom while baking. This works with both fresh and frozen berries.
Ooo that is a great tip! I will try that with my blueberries next time! This recipe is such a keeper! Thanks for the review!
Blueberry muffins are my favorite and I love that you can use frozen berries – I have lots in the freezer. Love it, pinned! Thanks for sharing. (visiting from the Simple Saturdays Blog Hop)
Perfect timing to find this in the SITS Sharefest. I just went blueberry picking today! 🙂
These do look to die for! I love a good blueberry muffin. 🙂
Yeah, ok, so you had me at Blueberry muffins! I’m a huge blueberry muffin fan and this crumb topping business just sounds amazing. I’m pinning these ready to try next weekend.
Hi Brandy, I love blueberry muffins & I look forward to trying your recipe! Thanks for sharing! Blessings, Janet
These look and sound wonderful. I love that you added a little cinnamon to the mix. I’m featuring your recipe at this week’s link party. http://www.thelifeofjenniferdawn.com/2016/07/10-delicious-brunch-recipes-and-little.html
These blueberry muffins look wonderful! We just got some fresh blueberries yesterday, so maybe I’ll have to gibe these a try. 🙂