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Moist blueberry muffins topped with crumble, fresh from the oven.

Moist Blueberry Muffins with Crumble Topping

These moist blueberry muffins with a crisp crumble topping are fluffy and aromatic, perfect for breakfast, brunch, or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1 cup all-purpose flour
  • 1 cup blueberries (fresh or frozen) Use frozen blueberries without thawing to prevent bleeding.
  • 1/2 cup sugar Adjust based on preference.
  • 1/2 cup milk Can substitute buttermilk if needed.
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
For the Crumble Topping
  • 1/2 cup oats
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 1/4 teaspoon cinnamon
  • 2 tablespoons butter (melted)

Method
 

Preparation
  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, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix! Gently fold in the blueberries.
Crumble Topping
  1. In a small bowl, combine oats, brown sugar, flour, cinnamon, and melted butter to make the crumble topping.
Baking
  1. Divide the muffin batter evenly among the muffin cups, then sprinkle the crumble topping over each muffin.
  2. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the muffins to cool slightly before serving. Enjoy your moist blueberry muffins!

Notes

These muffins are perfect on their own but can be enhanced with butter or cream cheese. Store in an airtight container for up to 3 days or freeze for up to 3 months.