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If you’ve been searching for the best blueberry muffins recipe, look no further! These easy blueberry muffins with crumb topping are soft, fluffy, and loaded with juicy blueberries in every bite. The buttery cinnamon-sugar topping gives them that irresistible bakery-style finish—without the bakery price tag. Whether you need a quick breakfast idea, a make-ahead snack, or a brunch crowd-pleaser, this recipe is simple, delicious, and freezer-friendly.

Is there anything better than the smell of freshly baked blueberry muffins filling your kitchen? These homemade muffins are soft, fluffy, and bursting with juicy blueberries. And the best part? They’re topped with a buttery cinnamon crumb that makes them taste like they came straight from a bakery.

This is one of those recipes I keep on repeat in my kitchen—it’s simple, reliable, and freezes beautifully for busy mornings. Whether you’re making them for breakfast, brunch, or just a sweet snack, these blueberry muffins are always a hit.

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Ingredients

You’ll need just a handful of pantry staples for the muffin base, plus a few extras for the crumb topping.

Muffins:

• 1 ½ cups flour
• ¾ cup sugar
• ½ teaspoon salt
• 2 teaspoons baking powder
• ⅓ cup oil
• 1 egg
• ⅓ cup milk
• 1 cup blueberries (fresh or frozen)

Crumb Topping:

• ½ cup sugar
• ⅓ cup flour
• ¼ cup butter
• 1 ½ teaspoons cinnamon

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Step-by-Step Instructions

Step 1: Prep your oven

Preheat the oven to 400°F. Line a muffin tin with paper liners or lightly grease with nonstick spray.

Step 2: Mix the dry ingredients

In a large bowl, combine the flour, sugar, salt, and baking powder.

Step 3: Add the wet ingredients

Pour the oil into a 1-cup measuring cup. Add the egg and then fill to the top with milk (about ⅓ cup). Whisk together, then stir into the dry ingredients until just combined.

Step 4: Fold in blueberries

Gently fold in the blueberries so they’re evenly distributed. Fill muffin cups about ⅔ full with batter.

Step 5: Make the crumb topping

In a small bowl, mix the sugar, flour, cinnamon, and butter with a fork until crumbly. Sprinkle generously over each muffin.

Step 6: Bake

Bake for 20–25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let cool slightly before serving.

Tip: These muffins freeze wonderfully! Just let them cool completely, pop them in a freezer bag, and reheat in the microwave or oven when you’re ready to enjoy.

Why You’ll Love This Recipe

• Quick & easy: One bowl, simple ingredients, and ready in under 30 minutes.
• Bakery-style topping: The buttery cinnamon crumb takes them to the next level.
• Freezer-friendly: Perfect for meal prep or unexpected guests.

Variations & Tips

• Use frozen blueberries: No need to thaw—just toss them in a little flour before folding into the batter to prevent color bleeding.
• Swap the fruit: Try raspberries, chopped strawberries, or even diced apples.
• Make them healthier: Substitute half the flour with whole wheat flour or use coconut sugar for a less refined option.

Whether you enjoy them warm from the oven with a pat of butter or save them for grab-and-go breakfasts, these blueberry muffins are guaranteed to disappear fast. Happy baking!

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