Blueberry Crumb Muffins
Moist and perfectly tender, these Blueberry Crumb Muffins are a fantastic breakfast treat! Loaded with fresh blueberries and topped with a crunchy streusel topping, this blueberry muffin recipe is a winner.
Muffins are always in circulation around here. We love keeping a few different recipes, like these popular Strawberry Blueberry Muffins and these Banana Crumb Muffins, in the freezer for quick breakfasts.
Aside from being a super easy blueberry muffin recipe, the streusel topping in this recipe is the perfect combination of sugary, buttery and crunchy. I love topping muffins, coffee cakes and just about anything I can with this topping.
It's easy to make! Seriously, just grab a bowl and wooden spoon, no mixer required.
It's freezer friendly. Just bake, cool and store in a freezer bag.
Best muffin texture! This muffin recipe produces the best texture, ever. The muffins turn out perfectly moist and tender every time.
Can you make Blueberry Muffins with frozen blueberries?
Yes, you can make blueberry muffins with frozen blueberries. Simple rinse the frozen blueberries with water until the water runs clear before adding them to the batter. This will prevent the muffins from turning a blue/gray color.
Muffins are so easy to make and quick to bake. Making them a quick and easy breakfast treat for even the busiest days.
The full recipe can be found in the recipe card below.
Whisk together dry ingredients: In a large bowl, combine the flour, sugar, salt cinnamon and baking powder. Whisk until fully combined.
Add blueberries: Gently fold in blueberries.
Mix together wet ingredients: In a separate bowl mix together the milk, melted coconut oil, vanilla extract and eggs. Whisk until fully combined.
Combine the wet and dry ingredients: Mixing just until the wet ingredients are fully incorporated.
Scoop into muffin tin.
Make Crumb Topping: Using a fork, combine all of the ingredients in a bowl. Spoon the crumb topping onto each muffin. Gently pressing it down to help it stick.
Bake: Bake for approximately 18 minutes. Enjoy!
If you love this Blueberry Crumb Muffins recipe, give one of these delicious breakfast favorites a try.
Strawberry Cheesecake Cinnamon Rolls
These muffins can be stored in the refrigerator for up to 5 days.
To freeze blueberry crumb muffins allow them to cool completely before placing them in a freezer bag/container. Freeze up to 3 months.
Moist and perfectly tender, these Blueberry Crumb Muffins are a fantastic breakfast treat! Loaded with fresh blueberries and topped with a crunchy streusel topping, this blueberry muffin recipe is a winner.
- 2 1/4 cup all-purpose flour
- 3/4 Cup sugar
- 1/4 Teaspoon salt
- 1 Pinch ground cinnamon
- 1 Tablespoon baking powder
- 1 3/4 cup fresh blueberries (rinsed and dried)
- 1 Cup milk
- 1/2 Cup coconut oil (melted)
- 2 Large eggs
- 1 Teaspoon vanilla extract
- 6 tbsp unsalted butter (melted)
- 1/2 Cup light brown sugar (lightly packed)
- 1/2 Teaspoon vanilla extract
- 1/2 Teaspoon ground cinnamon
- 1 Cup all-purpose flour
Preheat an oven to 375° F and line a muffin tin with liners.
In a large bowl, combine the flour, sugar, salt, cinnamon and baking powder. Whisk until fully combined.
Gently fold in the blueberries.
In a separate bowl mix together the milk, melted coconut oil, vanilla extract and eggs. Whisk until fully combined. Fold the dry ingredients into the wet ingredients until combined.
Scoop the muffin batter into the prepared muffin tin. Filling each liner to just below the top of the liner.
To make the crumb topping combine all of the ingredients in a bowl. Using a fork, mix until the mixture starts to form crumbs. Break apart some of the larger crumbs with the fork.
Spoon the crumb topping onto each muffin. Gently pressing it down to help it stick.
Bake for 18-20 minutes. Enjoy!
Thank you for stopping by!