Blueberry Crumble Muffins

Calling all blueberry lovers! This is an easy homemade blueberry muffin recipe with crumble topping. These muffins are bursting with blueberries, have a hint of orange, and are topped with sweet crumbly brown sugar streusel topping. No mixer is needed and are ready to be baked in minutes!

These blueberry muffins are IT friends.  Stop looking. You’ve found them. The BEST blueberry muffin recipe. These blueberry crumble muffins is exactly what you have been looking for.  

Yes I’m that confident you are going to LOVE these blueberry muffins as much as I did. Now most blueberry muffins have lemon zest stirred into the muffin batter, however I am stirring in orange zest and orange juice. Orange and blueberries are a wonderful match! Trust me.

I folded fresh blueberries into the muffin batter and sprinkled on this brown sugar streusel topping giving it a crunchy topping. And then I filled the muffin cups up to the top, and baked them for a quick breakfast!

Your weekend needs one of these homemade blueberry muffins. So let’s get baking!

See Also:

• Move over pumpkin! This butternut squash bread recipe is an easy loaf bread to make in the Fall.
• For more whole grain goodness, try my whole wheat blueberry muffins. These are the best breakfast treat!
• Sugar donuts are a fun breakfast treat to make with yeast! Dipped in sugar these donuts are light and fluffy.
• For a traditional Swedish breakfast treat during the holidays try making these St Lucia buns flavored with saffron!

Fresh or frozen blueberries?

I prefer to use fresh blueberries, and if they are in season even better! However, you can still use frozen blueberries.

If blueberries aren’t in season, you can then grab a bag of frozen blueberries and bake these blueberry muffins any time of year! To bake with frozen berries, do not thaw first. Simply fold the frozen blueberries into the muffin batter.

Be gently when folding, or the blueberries may release too much liquid and turn the batter blue.

Why you will love these blueberry crumble muffins

• Quick to prep – Making these blueberry muffins with crumb topping take about 15 minutes to mix up!
• No mixer needed – You only need a spatula and whisk to mix up these easy blueberry muffins.
• Great to freeze – You can freeze blueberry muffins before they are baked, and after they are baked!

Ingredients Needed

For the full recipe and amounts please scroll to the bottom of the post.

• All purpose flour – Be sure to measure your flour correctly or you will end up with dry muffins.
• Ground cinnamon
• Granulated sugar
• Light brown sugar – If you don’t have any, then you can make your own brown sugar in a food processor.
• Unsalted butter – You could also swap with salted butter. You will melt the butter for the streusel topping.
• Blueberries – You can use fresh blueberries, or frozen blueberries. If using frozen berries, do not thaw.
• Orange – I used fresh orange zest and orange juice. But you can always swap and use lemon zest and lemon juice.
• Milk – You can use any type of milk.
• Eggs – Use room temperature eggs.
• Oil – Use a neutral-tasting oil like vegetable oil or canola oil.
• Baking powder – Make sure it’s fresh! And do not use baking soda, which will not react the same. You can read more here about baking powder vs. baking soda.
• Salt – I prefer fine sea salt.

How to make blueberry crumble muffins

Heather says: Before beginning this recipe make sure your eggs at room temperature and your blueberries are fresh or frozen solid.

Prepare pans and oven. Position a rack in the center of the oven and preheat to 400oF (205℃). Brush the insides of the muffin pan with softened butter and then brush the top of the pan. Or use liners for easier removal, like I did). You can also use cooking spray. In a small bowl, prepare the streusel by using your fingers until combined and crumbly. Set aside.

Make the streusel. In a small bowl, stir together the flour, cinnamon, and sugars. Stir int the melted butter, until combined and crumbly. Set aside.

Here’s a close up of the crumble topping…

Combine dry ingredients. Whisk the flour, brown sugar, baking powder, and salt together in another bowl.

Toss blueberries in flour. In a small bowl, stir blueberries with 1 tablespoon of the flour mixture. Set aside.

Combine wet ingredients. Whisk the oil, milk, orange juice, zest, and eggs together in a medium bowl.

Combine wet and dry ingredients. Add to the liquids, and stir with a spatula or wooden spoon just until combined; do not over mix.

Fold in the blueberries.

Scoop muffins. Using a 2 1/2-inch diameter ice-cream scoop, portion the batter, rounded side up, into the prepared muffin tins. You can fill the muffins almost to the top, leaving just a little room for the streusel. Generously, sprinkle the tops with the streusel.

Bake the muffins. Bake for 10 minutes. Reduce the oven temperature to 375°F degrees and continue baking until the tops of the muffins are golden brown and wire toothpick inserted into the center of a muffin comes out clean about 15 minutes more. If using frozen berries, allow a few extra minutes. Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely on a wire rack.

Recipe Tips

• Mix your blueberries with one tablespoon of flour. This ensures that the blueberries don’t sink in your batter. This is the same trick I use so that my chocolate chips do not sink.
• Mix 10-12 times only. Once you have added your dry ingredients, count your stirs then stop. Yes there will be lumps left.
• Use an ice-cream scoop to portion out your batter into your muffin pan. This will ensure that all your muffins are the same size!
• When cooling your muffins, cool them UPSIDE DOWN on a dishtowel. This will help the muffins from getting a soggy bottom. I mean besides a flat bottom, we also don’t want a soggy one!

Recipe Variations

• Use lemon instead. You can swap the orange juice and orange zest for lemon zest and lemon juice.
• Skip the streusel. You can bake up regular blueberry muffins and just skip the crumble topping.
• Use gluten free flour. Swap the all purpose flour and use gluten free flour to make gluten free blueberry muffins.
• Make them whole wheat. You can swap some of the all purpose flour and use whole wheat flour. Or try my whole wheat blueberry muffin recipe!

Recipe FAQ’s

Fix flat muffins:

1. Check the expiration date of your baking powder. Baking powder will no longer react after 6 months. If you’re not sure when you last bought it, add a teaspoon of baking powder to a small amount of hot water. If it bubbles, then you’re good to go. If not, throw it away and buy some fresh stuff.
2. Bake a few minutes longer. Next time, insert a toothpick into the center to see if its done. The tops should spring back a little when touched.
3. Double check that oven temperature. Use an oven thermometer. Some ovens do not run at the actual temperature it says its at. 

More Recipes To Try

• Sourdough Blueberry Muffins
• Blueberry Lemon Scones
• Blueberry Crumble Pie
• Blueberry Lemon Crumb Cake