Blueberry Crumble Muffins Recipe

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This is my very favorite muffin recipe! I used blueberries this time, but I love using chocolate chips, raspberries, and other mix-ins too. And I always add the crumble, it’s the best part!

Blueberry Crumble Muffins |


Breakfast has always been my favorite meal of the day. Back in high school, I’d wake up around 5am every morning so that I could shower, do my hair and make up, and make myself fresh chocolate chip pancakes for breakfast.

Totally worth it.

Blueberry Crumble Muffins |

Then I’d get to school and hear all my friends talk about how starved they were by lunch, because no one had eaten breakfast. I’d be all, “breakfast is the most important part of the day, y’all!” And then they’d all start in on how they just weren’t hungry in the mornings, and that the thought of food first thing in the morning made them sick.

And I’d think, “……..wha????”

That entire concept had never even once registered in my brain. Missing any kind of meal (including snacks) made me feel faint. And to miss breakfast??? The best and most important meal of the whole day?! I just couldn’t even fathom it.

But I think I usually nodded along and pretended to be in total agreement.

Ugh. How embarrassing.

Blueberry Crumble Muffins |

Anyway. Crumble muffins are one of my favorite breakfast foods, and contributed substantially to my freshman 15(ish) in college. (Oh, BYU Creamery. How I miss you!)

This recipe calls for blueberries, but you can really use 1 cup of anything you like to eat in your muffins! I often use chocolate chips, raspberries, and pecans.

I have a weird thing with the texture of blueberries, so I like to use canned blueberries whenever I can (I actually used Lucky Leaf Blueberry Pie Filling in these, rinsed and drained). But feel free to swap the canned blueberries my recipe suggests for fresh blueberries if you prefer!

And you can always make these without the crumble if you’d like (but don’t, because the crumble is amazing).

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Blueberry Crumble Muffins


  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup canned blueberries, rinsed and drained (or fresh!)

For the crumble topping:

  • 3/4 cup all purpose flour
  • 1/2 cup (1 stick) butter, cut into cubes
  • 3 tablespoons brown sugar


  1. Preheat the oven to 400 degrees F. Prepare a muffin tin by lining the cups with paper muffin/cupcake cups and/or lightly spraying with a non-stick cooking spray (I do both).
  2. In a large bowl, beat the milk, oil, and egg until well mixed.
  3. In a separate bowl, mix together the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients. Mix until a batter just forms (it will be lumpy). Gently fold in the blueberries using a large rubber spatula.
  4. Divide the batter even among the 12 muffin cups (a scant 1/4 cup of batter in each).
  5. Prepare the crumble: use a fork, pasty cutter, or your hands to "smush" together the flour, butter, and brown sugar into a crumbly mixture.
  6. Sprinkle the crumble over the batter in each muffin cup.
  7. Bake for 20-25 minutes until a toothpick comes out clean.
  8. Let cool for 5-10 minutes before unwrapping.

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28 thoughts on “Blueberry Crumble Muffins Recipe”

  1. I have problems with blueberries too, but as I have a ton of fresh blueberries right now, I am going to have to bake these gorgeous muffins with fresh blueberries. And I want to know who wouldn’t add the crumble topping?! Seriously, the best part! I always pick off a couple of crumbs before eating the muffin.

  2. Ashton, I didn’t know you were a Cougar! I am truly and irrevocably addicted to BYU creamery ice cream. Their chocolate chip cookie dough is by far the best I’ve ever had. It definitely contributed to my freshman fifteen. Friday night=big bowl or cone with hot fudge sauce on top. Or on wednesday. Or after a test. I pretty much used every possible excuse imaginable.
    I only jumped on the breakfast-lovers band wagon about six months ago, before that I was one of those sad sad people who “weren’t hungry in the morning” and thought of it really did make me sick. Somehow though, with a little effort I made the transition and now I’m stuck. I simply MUST have my breakfast. In fact if I can’t, I totally get cranky. It’s bad.

    These look absolutely fantastic, thanks for sharing!

    P.S. Crumble is mandatory. Maybe double crumble.

  3. I am with you! the idea of skipping breakfast is totally nuts! I don’t understand that….or people who would skip the crumble on a muffin! ๐Ÿ™‚

  4. I wouldn’t have skipped breakfast in high school for all the money in the world. Those 6 hours till lunch just went wayyyy too slowly otherwise. These muffins look bangin’!

  5. These look so good! I’m making a batch for my sister’s bridal shower brunch tomorrow – so excited to see how they turn out! And I completely agree with your reaction to people who aren’t hungry in the morning. And your love of the BYU creamery!

  6. Made these muffins. They turned out great. The taste was perfect. My crumble got a little mushy because I had my daughter helping me so it look a little bit longer so the butter got warm. Even so they came out perfect. I will be making these again. This recipe’s a keeper for sure. Can’t wait to have coffee with them in the a.m.!

  7. Use large muffin tins. I made with regular sized ‘cupcake’ tin and had too much batter. There was not enough room for many crumbles ๐Ÿ™ Lots of crumbles left over. Delicious recipe though!

  8. I dont understand the crumbly topping. When i smooshed it together with my hands, it turned into a soft dough; nothing close to “crumbly” mixture


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