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Easy Blueberry Muffins With Crumble Topping – A Bakery-Style Treat

These easy blueberry muffins with crumble topping are a delightful blend of soft, tender muffins and a sweet, crunchy streusel topping. Perfect for breakfast, brunch, or a sweet treat any time of day, these muffins are sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 1 large egg
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • 2 tablespoons cold butter, cubed
  • ½ teaspoon ground cinnamon

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the vegetable oil, egg, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the blueberries.
  3. In a small bowl, mix the flour, sugar, and cinnamon. Add the cold butter and use a fork or your fingers to work it into the mixture until it resembles coarse crumbs.
  4. Fill each muffin cup about two-thirds full with the batter. Sprinkle a generous amount of the crumble topping over each muffin.
  5. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use fresh blueberries for best results, but frozen can be used if not thawed. Avoid overmixing the batter to prevent dense muffins. Add lemon zest for a bright flavor. Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.