13 Blueberry Muffins with Crumble Topping Recipes

If you're looking to whip up some delicious blueberry muffins with a delightful crumble topping, you're in the right place! This collection features 13 scrumptious recipes that will satisfy your cravings and impress your friends and family. Each recipe is simple to follow, ensuring that you’ll have fresh, warm muffins in no time! Get ready to enjoy these tasty treats that are perfect for breakfast, snack time, or any occasion.

Classic Blueberry Muffins with Crumble Topping

Classic blueberry muffins with crumble topping are a delightful treat that perfectly balance sweetness and texture. Bursting with juicy blueberries, each bite is a mix of moist muffin and crunchy topping that makes for a satisfying snack or breakfast option. The recipe is simple enough for anyone to try, whether you're a seasoned baker or just starting out.

The sweet aroma of freshly baked muffins will fill your kitchen, inviting everyone to gather around. With just a few ingredients, you can create a batch that’s sure to impress. Let’s get started with this easy and delicious recipe!

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 1 1/2 cups fresh blueberries
• 1/2 cup brown sugar, packed
• 1/4 cup all-purpose flour (for crumble topping)
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, softened (for crumble topping)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups of flour, sugar, baking powder, and salt.
3. Combine Wet Ingredients: In a separate bowl, mix the melted butter, milk, and eggs until well combined. Pour the wet ingredients into the dry ingredients and stir until just mixed. Gently fold in the blueberries.
4. Prepare the Crumble: In a small bowl, mix together brown sugar, 1/4 cup flour, and cinnamon. Add the softened butter and mix until crumbly.
5. Fill Muffin Cups: Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the crumble topping generously over each muffin.
6. Bake: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for a few minutes before transferring to a wire rack.

Whole Wheat Blueberry Muffins with Oat Topping

These whole wheat blueberry muffins with oat topping are a delightful and healthy treat. They are fluffy, bursting with juicy blueberries, and topped with a crunchy oat crumble that adds a perfect texture contrast. Not only do they taste fantastic, but they’re also quite easy to whip up, making them ideal for a quick breakfast or a snack.

The combination of whole wheat flour and oats enriches these muffins, giving them a wholesome flavor while keeping them moist and satisfying. You’ll love how simple they are to make, and your kitchen will smell amazing while they bake!

Ingredients

• 1 ½ cups whole wheat flour
• ½ cup brown sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup milk
• ⅓ cup vegetable oil
• 1 large egg
• 1 cup fresh blueberries
• ½ cup rolled oats
• 2 tablespoons melted coconut oil
• 3 tablespoons brown sugar (for topping)

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mix together the whole wheat flour, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the milk, vegetable oil, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
5. In a small bowl, combine the rolled oats, melted coconut oil, and brown sugar to create the topping.
6. Divide the muffin batter evenly among the muffin cups and sprinkle the oat mixture on top of each muffin.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool slightly before enjoying!

Vegan Blueberry Muffins with Almond Crumble

These vegan blueberry muffins with almond crumble topping are a delightful treat that perfectly balance sweetness and tartness. The juicy blueberries burst with flavor in every bite, while the crumbly almond topping adds a satisfying crunch. They are simple to make and perfect for breakfast or a snack, bringing a deliciously fruity flavor to your day.

With a moist texture and a subtle almond flavor, these muffins are sure to please everyone. Plus, they are made without any dairy or eggs, making them suitable for various dietary preferences. Enjoy these muffins warm, straight from the oven, or let them cool for a tasty grab-and-go snack!

Ingredients

• 2 cups all-purpose flour
• 1 cup almond milk
• 1/2 cup maple syrup
• 1/3 cup coconut oil, melted
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh blueberries
• 1/2 cup almond meal
• 1/4 cup brown sugar
• 1/4 cup rolled oats
• 1/4 cup sliced almonds

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the almond milk, maple syrup, and melted coconut oil. Pour this mixture into the dry ingredients and mix until just combined. Gently fold in the blueberries.
4. Divide the batter among the muffin cups, filling each about 3/4 full.
5. In a small bowl, combine the almond meal, brown sugar, rolled oats, and sliced almonds for the crumble topping. Sprinkle this mixture over the muffin batter.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

Maple Pecan Blueberry Muffins

These Maple Pecan Blueberry Muffins are a delightful blend of flavors that will brighten your morning. Each muffin is fluffy and moist, bursting with juicy blueberries and topped with a crunchy pecan crumble that adds a wonderful texture. The hint of maple syrup weaves through the batter, giving it a unique sweetness that sets it apart from ordinary muffins.

Making these muffins is simple and enjoyable, perfect for both beginners and seasoned bakers. You'll love how quickly they come together and how the aroma fills your kitchen as they bake. Enjoy them fresh out of the oven or save some for later!

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup maple syrup
• ¾ cup milk
• 1 cup fresh blueberries
• ½ cup chopped pecans
• ¾ cup rolled oats
• ¼ cup brown sugar, packed

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the melted butter, eggs, maple syrup, and milk. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries and chopped pecans.
5. Spoon the batter into the lined muffin tin, filling each cup about two-thirds full.
6. In a small bowl, mix together the rolled oats, brown sugar, and remaining chopped pecans. Sprinkle this mixture over the muffin batter.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Cinnamon Swirl Blueberry Muffins

Cinnamon Swirl Blueberry Muffins are a delightful treat that combines the sweetness of blueberries with a warm cinnamon flavor. These muffins are soft, fluffy, and filled with juicy blueberries, making them perfect for breakfast or a snack. The crumble topping adds an extra crunch that elevates the overall taste.

This recipe is simple to follow, perfect for bakers of all levels. With just a few ingredients, you can whip up a batch that will impress family and friends. Enjoy these muffins warm from the oven, or store them for a delicious treat later!

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 1 cup fresh blueberries
• 1/2 cup brown sugar, packed
• 1/4 cup all-purpose flour (for the topping)
• 1 teaspoon ground cinnamon (for the topping)
• 1/4 cup unsalted butter, softened (for the topping)

Instructions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and 1/2 teaspoon cinnamon.
3. In another bowl, combine melted butter, milk, and eggs. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
5. In a small bowl, mix brown sugar, 1/4 cup flour, and 1 teaspoon cinnamon. Cut in softened butter until crumbly.
6. Fill muffin cups about two-thirds full with batter, then sprinkle the crumble topping evenly over each muffin.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool for a few minutes before transferring to a wire rack. Serve warm and enjoy!

Gluten-Free Blueberry Muffins with Coconut Topping

These gluten-free blueberry muffins with coconut topping are a delightful treat that combines sweet blueberries with a crunchy, coconut crumble. They are perfect for breakfast or as a snack, offering a burst of flavor in every bite. The muffins are moist, fluffy, and have just the right amount of sweetness, complemented by the tropical taste of coconut.

Making these muffins is simple and quick, so you can have a fresh batch ready in no time. They’re a great option for those avoiding gluten while still wanting something delicious and satisfying.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• ½ cup coconut sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• ½ cup unsweetened applesauce
• ½ cup almond milk
• 1 cup fresh blueberries
• ½ cup shredded unsweetened coconut
• ½ teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, applesauce, and almond milk until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
4. Gently fold in the blueberries and shredded coconut.
5. Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool slightly before serving.

Banana Blueberry Muffins with Cream Cheese Crumble

Banana blueberry muffins with cream cheese crumble are a delightful treat that combines the sweetness of ripe bananas and juicy blueberries, creating a moist and flavorful muffin. The cream cheese crumble adds a rich, buttery texture that takes them to the next level. These muffins are not only delicious but also simple to make, making them perfect for breakfast or a snack.

With a crispy topping and a soft interior, these muffins are a wonderful way to start your day. They are quick to whip up and can be enjoyed fresh from the oven or stored for later. Let's get baking!

Ingredients

• 2 ripe bananas, mashed
• 1 cup fresh blueberries
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 cup cream cheese, softened
• 1/4 cup all-purpose flour (for crumble topping)
• 1/4 cup brown sugar (for crumble topping)
• 2 tablespoons unsalted butter (for crumble topping)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy. Add the mashed bananas and eggs, mixing until well combined.
3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the banana mixture, stirring until just combined. Gently fold in the blueberries.
5. In a separate bowl, mix together the cream cheese, 1/4 cup flour, brown sugar, and butter until crumbly. Set aside.
6. Divide the muffin batter evenly into the lined muffin cups, filling each about 2/3 full. Sprinkle the cream cheese crumble on top of each muffin.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for a few minutes before transferring to a wire rack.

Spiced Blueberry Muffins with Nutmeg Crumble

Spiced blueberry muffins with nutmeg crumble are a delightful treat that combines the sweet, tart flavor of blueberries with the warm spices of nutmeg and cinnamon. These muffins are perfect for breakfast or as a snack, and they’re simple to whip up, making them a great choice for both novice and experienced bakers.

The nutmeg crumble adds a crunchy texture on top, perfectly complementing the moist blueberry muffin base. Each bite is bursting with flavor, making these muffins a cozy choice for any time of the day.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup milk
• 1 1/2 cups fresh blueberries
• 1/2 cup rolled oats
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter, softened

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon.
3. In another bowl, whisk together melted butter, eggs, and milk. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the blueberries.
4. In a small bowl, combine oats, brown sugar, and softened butter to make the crumble. Mix until crumbly.
5. Divide the muffin batter evenly among the prepared muffin cups, then sprinkle the nutmeg crumble on top of each muffin.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly before enjoying.

Savory Blueberry Muffins with Cheese Crumble

These savory blueberry muffins with a cheese crumble topping bring a unique twist to the traditional muffin. The burst of fresh blueberries pairs delightfully with the savory, cheesy topping, creating a balanced flavor that’s sure to please your taste buds. They are perfect for breakfast, a snack, or even brunch with friends.

Not only are they simple to prepare, but they also offer a satisfying mix of sweet and savory. The crumbly cheese topping adds a crunchy texture that complements the soft muffins beautifully. Give them a try for your next gathering or just for a tasty treat any time of day!

Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup milk
• 1 cup fresh blueberries
• 1 cup shredded rennet-free cheese (like cottage or ricotta)
• ½ cup breadcrumbs
• ½ teaspoon dried herbs (like oregano or thyme)

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, combine the melted butter, eggs, and milk until well mixed. Pour this mixture into the dry ingredients and stir until just combined. Gently fold in the blueberries.
4. In a small bowl, mix together the shredded cheese, breadcrumbs, and dried herbs.
5. Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the cheese crumble mixture on top of each muffin.
6. Bake for 18-20 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. Let cool slightly before serving.

Orange and Blueberry Muffins with Streusel Topping

These Orange and Blueberry Muffins with Streusel Topping are a delightful way to start your day. The zesty flavor of fresh oranges pairs beautifully with sweet blueberries, creating a refreshing yet indulgent treat. Each muffin is topped with a crunchy streusel that adds a wonderful texture and a touch of sweetness.

Not only are they bursting with flavor, but they're also easy to whip up, making them a perfect choice for breakfast or a snack. Whether enjoyed warm with a cup of tea or coffee, these muffins are sure to please everyone!

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1/2 cup milk
• 1 tablespoon ground orange zest
• 1 cup fresh blueberries
• 1/2 cup brown sugar, packed
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, softened

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the melted butter, egg, milk, and orange zest until well blended.
4. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Fold in the blueberries.
5. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
6. In a separate bowl, mix the brown sugar, flour, and cinnamon. Cut in the softened butter until crumbly. Sprinkle this mixture over the muffin batter.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool slightly before enjoying.

Berry Medley Muffins with Blueberry Crumble

Berry Medley Muffins with Blueberry Crumble are a delightful treat that combines the sweetness of blueberries with other juicy berries for a burst of flavor in every bite. The crumbly topping adds a delicious texture, making these muffins perfect for breakfast or a snack. Plus, they're surprisingly easy to make, allowing anyone to whip them up in no time.

These muffins are not just tasty; they're also visually appealing, showcasing a beautiful medley of colors. The sweetness of the berries pairs wonderfully with the light, fluffy muffin base, while the crumble topping adds that satisfying crunch. You'll love serving these warm, straight from the oven!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk
• 1 cup mixed berries (blueberries, raspberries, strawberries)
• 1/2 cup brown sugar
• 1/4 cup all-purpose flour (for crumble)
• 1/4 cup unsalted butter (for crumble, softened)
• 1 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups of flour, sugar, baking powder, and salt.
3. In another bowl, mix the melted butter, eggs, and milk until well combined. Pour this mixture into the dry ingredients and stir gently until just combined.
4. Fold in the mixed berries carefully to avoid breaking them.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. For the crumble, combine 1/4 cup of flour, brown sugar, softened butter, and cinnamon in a small bowl. Mix until crumbly and sprinkle over the tops of the muffins.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly before serving.

Chai Spiced Blueberry Muffins

Chai spiced blueberry muffins are a delightful twist on a classic treat. These muffins blend the warmth of chai spices like cinnamon, cardamom, and ginger with the sweetness of juicy blueberries. The result is a comforting, flavorful muffin that's perfect for breakfast or a snack.

Making these muffins is straightforward and doesn’t require any special skills. You’ll enjoy the cozy aroma wafting through your kitchen as they bake. They’re a wonderful way to start your day with a little spice and sweetness!

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground cardamom
• 1 large egg
• ½ cup milk
• ¼ cup vegetable oil
• 1 teaspoon ground vanilla beans
• 1 cup fresh blueberries
• ½ cup oats (for topping)
• ¼ cup brown sugar (for topping)
• 2 tablespoons melted butter (for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and cardamom.
3. In another bowl, whisk together the egg, milk, oil, and ground vanilla beans until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the blueberries.
5. Divide the batter evenly among the muffin cups.
6. In a small bowl, mix the oats, brown sugar, and melted butter for the topping. Sprinkle this mixture over the muffin batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Peanut Butter Blueberry Muffins with Crumble

Peanut Butter Blueberry Muffins with Crumble are a delightful twist on the classic muffin. These treats combine the rich, nutty flavor of peanut butter with juicy blueberries, creating a perfect balance in every bite. The crumble topping adds a sweet, crunchy texture that makes these muffins irresistible.

Not only are they tasty, but they are also simple to prepare. With just a few ingredients and straightforward steps, you can whip up a batch that is sure to impress friends and family at breakfast or snack time.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup creamy peanut butter
• 1 cup milk
• 1 large egg
• 1 cup fresh or frozen blueberries
• 1/4 cup melted butter
• 1/4 cup brown sugar
• 1/4 cup rolled oats
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the all-purpose flour, whole wheat flour, granulated sugar, baking powder, and salt.
3. In another bowl, whisk together the peanut butter, milk, and egg until smooth. Gradually add this mixture to the dry ingredients, stirring until just combined.
4. Gently fold in the blueberries, being careful not to crush them.
5. In a small bowl, combine melted butter, brown sugar, rolled oats, and ground cinnamon for the crumble topping.
6. Divide the muffin batter evenly among the muffin cups. Sprinkle the crumble mixture on top of each muffin.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes before transferring to a wire rack.