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Blueberry crumble muffins recipe

Blueberry crumble muffins recipe

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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Breakfast
Servings 12 muffins
Calories 247 kcal

what you'll need


  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg lightly beaten
  • 1/3 cup milk
  • 1 tsp pure vanilla extract
  • 2 tsp lemon juice
  • 1/2 cup unsalted butter melted, 1 stick
  • 6 oz carton blueberries

crumble topping

  • 2 Tbsp granulated sugar
  • 2 Tbsp light brown sugar
  • 3 Tbsp all-purpose flour
  • 2 Tbsp unsalted butter cut into cubes
  • 1/4 tsp ground cinnamon
  • 1 pinch salt

let's do it

  • Place rack in the center of the oven then preheat to 350 degrees. Line muffin tin with 12 paper liners.
  • In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Mix in lightly beaten egg, milk, vanilla, lemon juice and melted butter until just combined.
  • Fold in blueberries. Scoop batter into muffin liners, filling each one about ¾ full.
  • In separate small bowl, mix together the granulated sugar, brown sugar, flour, salt and cinnamon. Cut in butter or mash with fork until mixture resembles coarse crumbs. It does not have to be a uniform paste, just mash the butter into the dry ingredients until they’re combined—it’s okay if there are still some dry spots. Sprinkle topping over unbaked muffins.
  • Bake 28–30 minutes, but make sure to check on them at the 25 minute mark. The muffins are done when a toothpick comes out with a few moist crumbs attached and the centers are firm. Cool the muffins for about 10 minutes before serving. Enjoy!

One Last Thing

Need to make a bigger batch? No problem—just double the ingredients and you’re good to go!


Calories: 247kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 43mgSodium: 413mgPotassium: 59mgFiber: 1gSugar: 22g
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