Blueberry Muffins with Crumble Topping

The best blueberry muffins


I have continued my quest for the best blueberry muffin recipe. The last one I posted was really good, but not exactly what I had imagined. This past weekend at the grocery store, I found fresh blueberry. I decided it was time to continue my quest.  I went online and searched for blueberry muffin crumble recipes. I tried this one and adapted it a little. It is all that I imagined a good blueberry muffin to be. I found the original recipe on This recipe is such a moist muffin with a nice crunch on top. The batter is so thick that it keeps the blueberries from sinking to the bottom like some recipes. 

So here is the best blueberry muffin recipe ever. 

 Blueberry Muffins with Crumble Topping

Muffin ingredients

  • 1 1/2 c. flour
  • 1/2 c white sugar
  • 1/2 t. salt
  • 2 t. baking powder
  • 1/4 c. canola oil
  • 1 egg
  • 1/3 c. milk + plus more to make batter less thick
  • 1 c. fresh blueberries

Crumble ingredients

  • 1/2 c. white sugar
  • 1/3 c. flour
  • 1/4 c. butter, melted
  • 1 1/2 t. ground cinnamon


  1. Preheat oven to 400 degrees. Grease muffin tin or use muffin papers
  2. Combine flour, sugar, salt, and baking powder. Add oil, egg and 1/3 c. milk.
  3. Stir ingredients together. It will be very thick and a little dry. Add just enough more milk to be able to mix all of the ingredients together. It will still be a thick batter.
  4. Fold in blueberries.
  5. Fill in muffin tins to 2/3 full.
  6. Make Crumble Topping by combining all the crumble ingredients together.
  7. Sprinkle crumble topping on batter. Put enough to cover top of muffin batter complete. Do Not Use Sparingly.
  8. Bake for 20 – 25 minutes in preheated oven or until toothpick comes out clean.

Helpful Hints

  1. This is a very thick batter. Do not make it runny like other muffin batter. The thickness helps keep the blueberries from sinking to the bottom.
  2. Fill the empty space of the muffin tin with crumble. As it rises it will spread the crumble over more of the top of the muffin.
  3. Frozen blueberries will work too.

8 responses

  1. If I use frozen blueberries do I have to thaw them first? Also, how many muffins come out of this batch?

    1. You can use frozen blueberries and don’t need to thaw them first. The batch makes about 12 regular size muffins.

  2. It needs to say butter softened, not melted

    1. It should be melted to get the crumble effect that works the best.

  3. These were delicious! Thank you for posting the recipe!

    1. I am glad you liked it. It is by far my favorite muffin recipe.

  4. If using fresh blueberries, how many containers do you need? Dose one container of blueberries work?

    1. Usually just under 1 full pint will work.

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