Blueberry Muffins with Crumb Topping- Tender blueberry muffins loaded with fresh blueberries and topped with crunchy buttery streusel topping. These muffins are easy to make and are a crowd-pleaser.

Why you will love this recipe

Easy to make. This recipe does not require a mixer. It’s an easy one-bowl recipe made by mixing the dry and wet ingredients. You get a bakery-style muffin without the fuss.

Soft and tender. These muffins are perfectly moist and soft on the inside.

Rich in flavour. The muffin batter is loaded with sweet blueberries, and topped with a delicious, crunchy buttery streusel topping.

Ingredients to use

Flour: Plain flour is used for the muffin batter and for the streusel.

Sugar: Granulated sugar sweetens the muffin batter while light brown sugar adding flavour to the streusel.

Baking powder: Gives the muffins their rise.

Salt: Enhances the flavour of the muffins.

Nutmeg: This is optional, but I love the extra flavour it adds.

Eggs: Adds moisture and binds the ingredients together.

Buttermilk: Adds moisture to the muffins and aids in giving the muffins their rise. Make your own buttermilk by adding a tablespoon of vinegar or lemon juice to 250 ml (1 cup) of whole milk and leave to sit for 5 minutes before using.

Oil: It produces muffins that stay moist longer.

Butter: Adds rich flavour to the crumb topping.

Vanilla Extract: Adds flavour to the muffins.

Blueberries: You can use fresh or frozen blueberries for these muffins. Toss fresh blueberries in a teaspoon of flour to prevent them from sinking to the bottom of your muffins.

How to make the blueberry muffins with the Crumb Topping

Start with the streusel topping. In a small bowl, combine the plain flour, brown sugar, granulated sugar, nutmeg and melted butter. Whisk together to combine, then pour in melted butter. Stir together with fork until large crumbs form. Cover with cling film and chill in the fridge while you prepare the muffin batter

Whisk the flour, sugar, baking powder, nutmeg, and salt. Set aside.

Toss blueberries in a teaspoon of flour. This prevents the berries from sinking to the bottom of the muffins.

Add oil, eggs, vanilla extract, and buttermilk to a mixing jug. Whisk to combine.

Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula until just combined.

Fold in the blueberries.

Scoop the batter evenly into a lined muffin tin, 2/3 of the way full. Top with the crumb topping, using your fingers to gently press the crumbs into the batter.

Bake muffins in a preheated oven for 20 minutes.

Can I use frozen blueberries

Yes you can. Mix the frozen blueberries straight into the batter. There is no need to toss them in flour as frozen berries do not sink to the bottom of the batter.

Storing the Muffins

These muffins stay moist for days. Allow the muffins to cool completely then store them in an airtight container at room temperature for up to 5 days or in the fridge for 1 week. Muffins can be frozen for up to 3 months. Thaw in the fridge or on the counter.

For more muffin recipes check these out:

Pumpkin Spice Cream Cheese Muffins
Nutella and Banana Swirl Muffins
Blueberry Muffins