Whip up a batch of these delightful blueberry crumble muffins for a sweet start to your day or a lovely afternoon treat.

Blueberry Crumble Muffins: A Sweet & Simple Recipe 16

This recipe is designed for simplicity, ensuring you get that perfect balance of tender muffin and sweet, crunchy crumble with minimal fuss.

You’ll love how easily these come together, offering a burst of fresh blueberry flavor in every bite. They’re a fantastic addition to any breakfast spread or a comforting snack that’s sure to please everyone in the family.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This blueberry crumble muffin recipe is a true winner for anyone looking for a simple yet satisfying baking project. It’s perfect for busy parents who want to provide a homemade treat without spending hours in the kitchen, or for baking beginners looking to build confidence. The beauty of these muffins lies in their straightforward preparation and universally loved flavors. They make an excellent grab-and-go breakfast on hectic mornings, a delightful accompaniment to a cup of coffee or tea, or a sweet pick-me-up any time you need a little indulgence. The combination of juicy blueberries and a buttery, sweet crumble topping creates a texture and taste experience that feels both comforting and special, making them ideal for casual family meals or even a relaxed brunch with friends.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for these blueberry crumble muffins is a breeze, as most items are likely already in your pantry. This recipe focuses on common, accessible ingredients to ensure a stress-free baking experience.

INGREDIENTS:

1 ½ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 large egg
½ cup milk
¼ cup vegetable oil
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (do not thaw if frozen)

¼ cup all-purpose flour
¼ cup granulated sugar
2 tablespoons unsalted butter, cold and cubed

For the all-purpose flour, any standard brand will work perfectly. If you don’t have vegetable oil, you can substitute it with another neutral-flavored oil like canola oil. For the milk, whole milk or 2% milk will give the best texture, but skim milk can also be used. When it comes to blueberries, fresh are wonderful when in season, but frozen blueberries are a fantastic year-round option; just remember not to thaw them before adding to the batter to prevent them from bleeding too much color. For the butter in the crumble, using unsalted butter allows you to control the salt content, but salted butter can be used if that’s all you have – just omit the salt from the crumble topping.

Time Needed From Start To Finish

Preparing these delicious blueberry crumble muffins is surprisingly quick, making them an ideal choice for a spontaneous baking session.

Preparation time: 15 minutes
Baking time: 20-25 minutes
Total time: 35-40 minutes

This timeline ensures you can enjoy warm, fresh muffins in under an hour, perfect for a weekend morning or a quick weekday treat.

How To Make It Step By Step With Visual Cues

Creating these blueberry crumble muffins is a simple process. Follow these steps for perfect results every time.

Prepare your oven and muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with non-stick spray. This prevents sticking and makes cleanup easier.
Combine dry ingredients for the muffins: In a large mixing bowl, whisk together the 1 ½ cups all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt. Make sure there are no lumps and the ingredients are evenly distributed.
Mix wet ingredients: In a separate medium bowl, whisk together the large egg, ½ cup milk, ¼ cup vegetable oil, and 1 teaspoon vanilla extract until well combined and smooth.
Combine wet and dry ingredients: Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a spoon or spatula until just combined. The batter should be slightly lumpy; do not overmix, as this can lead to tough muffins. Gently fold in the blueberries.
Prepare the crumble topping: In a small bowl, combine the ¼ cup all-purpose flour and ¼ cup granulated sugar. Add the cold, cubed 2 tablespoons of unsalted butter. Using your fingertips or a pastry blender, cut the butter into the flour and sugar mixture until it resembles coarse crumbs.
Fill muffin cups and add crumble: Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Sprinkle a generous amount of the crumble topping over the top of each muffin.
Bake the muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
Cool and serve: Once baked, remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

Easy Variations And Serving Ideas That Fit Real Life

These blueberry crumble muffins are fantastic as is, but a few simple tweaks can make them even more versatile and fun. For a kid-friendly twist, you can add a handful of mini chocolate chips along with the blueberries – chocolate and blueberry is a surprisingly delicious combination! If you’re out of blueberries, feel free to substitute with other berries like raspberries or chopped strawberries for a different flavor profile. Just be aware that some berries might release more liquid.

When serving, these muffins are wonderful on their own for a quick breakfast or snack. For a more substantial treat, consider serving them alongside a dollop of plain Greek yogurt or a scoop of vanilla ice cream for a dessert-like experience. They also pair beautifully with a fresh fruit salad for a light brunch. For a buffet or party, arrange them attractively on a platter, perhaps with a dusting of powdered sugar just before serving to add a touch of elegance.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Being aware of these can help ensure your blueberry crumble muffins turn out perfectly every time.

One frequent mistake is overmixing the batter. When you combine the wet and dry ingredients, stop mixing as soon as the flour streaks disappear. Overmixing develops the gluten in the flour, leading to tough, dense muffins instead of light and fluffy ones. A few lumps in the batter are perfectly fine.

Another common issue is overfilling the muffin cups. Filling them more than two-thirds full can cause the muffins to spill over the sides of the tin, creating a messy bake and oddly shaped muffins. Stick to the recommended fill level for nicely domed tops.

Lastly, not using cold butter for the crumble can lead to a less crumbly, more paste-like topping. Cold butter creates pockets of steam as it bakes, which results in that desirable sandy, crisp texture. If your butter is too soft, pop it back in the fridge for a few minutes before working with it.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to keeping your blueberry crumble muffins fresh and delicious. Once completely cooled, store the muffins in an airtight container at room temperature for up to 2-3 days. Placing a paper towel at the bottom of the container can help absorb excess moisture and prevent them from becoming soggy.

If you want to make them ahead for longer storage, muffins freeze exceptionally well. Once completely cool, place them in a single layer on a baking sheet and freeze for about an hour until solid. Then, transfer them to a freezer-safe bag or container, removing as much air as possible. They can be stored in the freezer for up to 3 months. To reheat, simply thaw them at room temperature or warm them gently in the microwave for 20-30 seconds, or in a preheated oven at 300°F (150°C) for about 5-10 minutes until warmed through. The crumble topping might lose a little of its crispness after freezing and thawing, but the flavor will still be excellent.

Questions People Always Ask Before Making This Recipe

Can I use frozen blueberries instead of fresh? Yes, absolutely! Frozen blueberries work wonderfully in this recipe. Do not thaw them before adding them to the batter; add them directly from the freezer. This helps prevent the color from bleeding too much into the batter.

My muffins are tough, what went wrong? The most common reason for tough muffins is overmixing the batter. Mix only until the dry ingredients are just combined with the wet, even if there are a few lumps.

How do I get that nice domed top on my muffins? Ensure your oven is preheated to the correct temperature. Also, filling the muffin cups about two-thirds full and not overmixing the batter helps achieve those lovely domes. Some bakers like to start with a higher temperature for the first 5 minutes (e.g., 400°F) before reducing it, but 375°F works well for this recipe.

Can I make these muffins gluten-free? While this recipe uses all

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.