Blueberry Crumb Muffins

12 servings
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes

These Blueberry Crumb Muffins are the best bakery style muffin recipe. Perfect blueberry muffins with fresh blueberries and buttery cinnamon crumble in 30 minutes!

These bakery style muffins are mini Blueberry Crumb Cake that are perfect for breakfast on the go! Check out even more Baked Goods Recipes that make weekday mornings a breeze.

Bite taken out of Blueberry Crumb Muffin on wooden board


These are the best Blueberry Muffin you will ever make! This quick and easy muffin recipe is ready in less than 30 minutes so it’s perfect for busy weekday mornings. Have it baking while you get ready for the day and by the time you are ready to go, your muffins will be ready to go too!

Blueberry Crumb Muffins are bursting with blueberry flavor in every bite of these melt-in-your-mouth buttery muffins. The fresh blueberries add a natural sweetness and make them incredibly moist. Plus there is nothing like that fruity, slightly sour flavor you get with fresh blueberries.

Blueberry Crumb Muffins in muffin tin

Tips for Perfect Blueberry Muffins

Fresh blueberries are best choice but you can always use frozen blueberries or dehydrated blueberries if you need to. Thaw frozen blueberries in the refrigerator and drain thoroughly. Stir in dehydrated blueberries for chewy fruity bits, or blanch them in boiling sugar water first to plump them up.

Whether you use fresh blueberries or frozen berries, it’s important to toss them in a little flour before folding into the Blueberry Muffin batter. This light coating of flour keeps the blueberries from all sinking to the bottom of the muffin cup. You could sprinkle on a few extra fresh blueberries on top before the crumb topping too.

Make the crumb topping first so your batter doesn’t sit too long after combining wet ingredients and dry ingredients. Baking powder is the dry ingredient that makes your muffins light and fluffy. Its activated by moisture so you want to bake your muffin batter soon after everything is mixed.

These are best at room temperature and can be kept on the counter for a few days. To keep your Blueberry Muffins from getting soggy, store them in an airtight container lined with a paper towel. Place another paper towel over the top of the muffins, then the lid. This will absorb the moisture and keep them fresh.


These muffins are a great breakfast meal prep. Easily double the batch and freeze for later. Wrap them in foil before freezing for an easy breakfast meal prep and so they don’t stick together. Reheat from frozen in the foil at 350 degrees for about 10 minutes.

They are delicious served warm, or at room temperature, with a just a little bit of butter. Dust them with powdered sugar or with a side of Whipped Cream for an extra sweet brunch treat. And you can always serve warm muffins for dessert with a scoop of Vanilla Ice Cream!

Stack of Blueberry Crumb Muffins


    • Berries: Instead of fresh blueberries, try cranberries, strawberries, or raspberries. You can also use apples or frozen peaches (thawed) chopped into small pieces in this recipe.
    • Brown Sugar: Substitute brown sugar in the crumb topping and for half the white sugar in the muffin batter to make these muffins even more moist. They will be slightly darker in color but just as tasty!
    • Topping: You can add ½ cup rolled oats to make a heartier streusel topping. Add white chocolate chips for a sweet, buttery topping.
    • Buttermilk: Use buttermilk or sour cream instead of whole milk in this muffin recipe for tangy, rich muffin.
    • Blueberry Crumb Loaf: Bake your muffin batter in a 9×5 inch loaf pan for 55-60 minutes at 350 degrees for a delicious blueberry quick bread instead of muffins.
    • Jumbo Blueberry Muffins: For jumbo bakery style Blueberry Crumb Muffins, bake the muffin batter in a 6 cup muffin tin for 30-35 minutes.



  • Serve: Keep Blueberry Crumb Muffins in an airtight container lined with paper towels at room temperature for up to 3 days.
  • Store: Blueberry Muffins can be refrigerated for up to 1 week in an airtight container. Bring to room temperature or warm in the oven for best taste.
  • Freeze: Freeze muffins on a baking sheet for one hour before transferring to a freezer safe bag. Keep frozen for up to 3 months.

Blueberry Crumb Muffin on board with muffins behind it

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Blueberry Crumb Muffins

These Blueberry Crumb Muffins are the best bakery style muffin recipe. Perfect blueberry muffins with fresh blueberries and crumble topping in 30 minutes!
Yield 12 servings
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 1/2 cup unsalted butter , softened
  • 1 1/4 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 cup whole milk
  • 1 1/2 cups blueberries , fresh
  • 2 tablespoons flour , (for tossing with blueberries)

Crumble Topping

  • 1/4 cup white sugar
  • 1/3 cup flour
  • 2 tablespoons unsalted butter , cold, cubed
  • 3/4 teaspoons cinnamon


  • Preheat the oven to 375. Line a 12 cup muffin tin with cupcake liners.
  • To make the crumble topping smash together the white sugar, flour, butter and cinnamon with a fork until well combined. Set aside.
  • Add butter to a stand mixer on medium speed and cream until fluffy.
  • Add in sugar and beat until fluffy, another 1 minute.
  • Add in eggs and vanilla extract and beat until well combined, 30 seconds.
  • Sift together flour, salt and baking powder.
  • Add in dry ingredients on low speed until just combined.
  • Add in milk on low speed until just combined.
  • Toss blueberries with 2 tablespoons flour and fold them into the batter gently.
  • Use an ice cream scoop to add muffin batter to the lined muffin tin.
  • Sprinkle crumb topping in clumps over muffins.
  • Bake for 20-22 minutes.


Calories: 296kcal | Carbohydrates: 47g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 115mg | Potassium: 132mg | Fiber: 1g | Sugar: 28g | Vitamin A: 364IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg

Blueberry Crumb Muffins collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. If you use them, dust them in flour before adding so they don’t release too much liquid while baking. Enjoy!

  1. These blueberry muffins are perfect for breakfast. I can bake one batch and they would be good for several days. Such a nice way to start a day. 🙂

  2. This recipe looks amazing and I must compliment that photo of the 3 stacked on top of each other! Such a great shot!

  3. I’m currently making the muffins but in the topping, it’s calling for 1/3 tablespoon of flour….is this correct and if so, how do you measure it? Thank you!

  4. For the flour amount you say one third tablespoon of flour ????? In the crumble topping. Is this correct ??? This is for the blueberry muffins recipe

    1. The crumble topping only requires 1/3 cup of flour. The muffins require 2 cups of flour. I hope this clarifies it for you. Enjoy!

      1. So a tsp of flour for the topping?! I thought this was a typo so mine are in the oven with a 1/3 c flour. ?

        1. So sorry about that, clearly I needed more coffee before posting. It should be 1/3 cup for the topping. I’ve adjusted it so hopefully it sticks.

      2. i don’t understand 1/3 tablespoon flour. Do you actually mean one third of a tablespoon. Thats a very small amt, like a teaspoon.