Get this moist and delicious recipe for blueberry crumb muffins. You will not be disappointed. They are perfect for blueberry season.

With fresh blueberries in season, there is nothing better than blueberry muffins, and this recipe is a phenomenal one to use for just that.

These muffins were moist and so very delicious. I think I could easily eat a blueberry muffin (or three) every morning of my life and be a very happy woman.

blueberry muffins topped with streusel

I used fresh blueberries for these, but I’m sure frozen would work great, too!

My only slight disappointment was that the crumb topping never got browned like I wanted it but I think next time I’ll cut down on the amount of flour in the topping and it will work a little better. Enjoy!

a blueberry muffin split in half

Blueberry Crumb Muffins

4.85 stars (13 ratings)



  • Flavorless vegetable oil spray
  • 2 cups (284 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (212 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup milk
  • 2 ½ cups fresh or frozen blueberries

Crumb topping:

  • 6 tablespoons (85 g) unsalted butter
  • ¼ cup (53 g) granulated sugar
  • ¼ cup (53 g) packed dark brown sugar
  • ¾ teaspoon ground cinnamon
  • Pinch of salt
  • 1 ½ cups (213 g) all-purpose flour (see note)


  • Preheat the oven to 375 degrees. Spray 12-cup muffin tin with flavorless oil spray or line with paper liners (I actually got about 15 muffins out of the recipe).
  • In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. In the bowl of an electric mixer fitted with the paddle attachment and set on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.
  • Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.
  • Spoon the batter into the prepared muffin tin. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean. Let the muffins cool slightly in the muffin tin set on wire racks before removing.


Crumb Topping Flour: next time I think I will cut the amount of flour down to 3/4 cup to make it more crisp and sugary.
Serving: 1 Muffin, Calories: 384kcal, Carbohydrates: 59g, Protein: 6g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 67mg, Sodium: 188mg, Fiber: 2g, Sugar: 29g

Recipe Source: from The Family Cookbook