Moist Blueberry Muffins with Crumble Topping
I’ve been making these muffins for weekend brunches and rushed weekday breakfasts for years — they’re reliably tender, studded with juicy blueberries, and topped with a crunchy brown-sugar oat crumble that makes them feel a little celebratory. This recipe is quick enough for mornings, forgiving enough for frozen berries, and surprisingly impressive when you bring a batch to a potluck or school bake sale. If you like baked goods that balance soft crumbs and crisp topping, these are worth trying alongside a cozy savory dish for a full meal. Build a brunch spread with complementary savory items.
Why you’ll love this dish
These blueberry muffins hit several sweet spots: they’re moist without being greasy, easy to mix in one or two bowls, and kid-approved. The crumbly oat topping adds texture and caramel flavor that contrasts the tender muffin interior. They’re great for:
- Weekday grab-and-go breakfasts
- Casual brunches or picnics
- Using up a pint of fresh blueberries or frozen berries from the freezer
“A perfect balance of sweet and tart — the crumble makes these feel bakery-quality with home-kitchen simplicity.”
They’re also adaptable: swap in whole-wheat flour for more fiber, or use yogurt instead of milk for tang and extra moisture. If you want a lighter meal pairing, try them after a bowl of something lemony and bright like a classic Greek soup — they stand up well to bold, simple flavors. Pair muffins with lemony soups and light mains.
How this recipe comes together
- Preheat, line pans, and mix dry ingredients so everything’s ready.
- Whisk wet ingredients in a separate bowl and combine with dry — fold gently to keep muffins tender.
- Fold in blueberries with care to avoid streaking batter blue.
- Make a quick brown-sugar oat crumble and sprinkle on top.
- Bake 20–25 minutes until golden and a toothpick comes out clean; cool briefly in the pan, then finish on a rack.
This overview helps you move efficiently through the process and know what to expect at each stage.
What you’ll need
- 1 cup fresh blueberries (substitute frozen, do not thaw)
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup milk (or buttermilk for extra tang)
- ½ cup brown sugar (for crumble)
- ½ cup rolled oats
- ¼ cup butter, melted
Notes: If using frozen blueberries, keep them frozen and fold them straight into the batter to reduce color bleed. For a lighter crumble, pulse the oats once in a food processor. If you prefer dairy-free, swap milk for almond milk and butter for a plant-based substitute. 
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the flour, granulated sugar, salt, and baking powder until evenly combined.
- In a separate bowl, whisk the vegetable oil, egg, vanilla extract, and milk until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined — a few small lumps are fine.
- Carefully fold in the blueberries to avoid crushing them.
- In a small bowl, mix the brown sugar, rolled oats, and melted butter until the crumbs clump slightly.
- Spoon the batter into the muffin cups, filling each about two-thirds full.
- Sprinkle the crumble evenly over each muffin.
- Bake for 20–25 minutes, until tops are golden and a toothpick inserted in the center comes out clean or with only a few moist crumbs.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Short, clear actions make the bake straightforward even for newer bakers.
Best ways to enjoy it
Serve warm with a pat of salted butter or a smear of lemon curd for bright contrast. These muffins are great with:
- Coffee, café au lait, or a cold latte for mornings
- A dollop of Greek yogurt and honey for a sturdier snack
- Sliced fruit and a savory egg dish for brunch
For a picnic, wrap individually in parchment; they hold up well and are easy to eat by hand.
Storage and reheating tips
- At room temperature: Keep in an airtight container for up to 2 days.
- Refrigeration: Store up to 5 days in the fridge if your kitchen is warm; bring to room temp or warm briefly before serving.
- Freezing: Freeze cooled muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or microwave for 15–30 seconds.
- Reheating: Warm in a 325°F (160°C) oven for 7–10 minutes or microwave single muffins for 15–25 seconds. Re-crisp the crumble under the broiler for 30 seconds if desired.
Always cool muffins completely before sealing to avoid condensation and sogginess. If using frozen berries, be sure they stay frozen until they hit the batter to minimize excess moisture.
Pro chef tips
- Measure flour correctly: spoon it into the measuring cup and level off rather than scooping, which packs flour and yields dense muffins.
- Don’t overmix: stop mixing when you just don’t see dry streaks — overwork the batter and you’ll get tough muffins.
- Oil vs. butter: oil keeps these muffins extra moist; use neutral oil or melted coconut oil for flavor variation.
- Even bake: rotate the pan halfway through if your oven has hot spots.
- Topping trick: press the crumble lightly into the top of the batter so it adheres and doesn’t blow off during baking.
- Make-ahead: the dry crumble can be made up to 2 days in advance and kept refrigerated.
If you’re planning a brunch menu, these muffins pair nicely with heartier mains and casseroles for a full table spread. Consider a savory lasagna or casserole to round out the meal.
Creative twists
- Lemon-Blueberry: add 1 tsp lemon zest to the batter and a squeeze of lemon juice to the crumble for brightness.
- Streusel upgrade: mix in 2 tbsp flour and 1/4 tsp cinnamon into the crumble for more structure.
- Mixed berries: swap half the blueberries for chopped strawberries or raspberries.
- Gluten-free: use a 1:1 gluten-free flour blend; add 1/4 tsp xanthan gum if your blend lacks it.
- Vegan: replace the egg with 1/4 cup applesauce or a flax "egg" (1 tbsp ground flax + 3 tbsp water), use plant milk and vegan butter.
- Nutty: fold in 1/3 cup chopped toasted almonds or pecans for crunch.
Helpful answers
Q: Can I use frozen blueberries?
A: Yes. Keep them frozen and fold them straight into the batter to reduce color bleed and extra moisture. Do not thaw.
Q: How long do these muffins take from start to finish?
A: About 35–40 minutes total: 10 minutes prep, 20–25 minutes baking, plus a few minutes cooling.
Q: Can I halve the recipe?
A: Absolutely. Use a smaller muffin tin or make 6 muffins; watch the baking time — they may finish a few minutes earlier.
Q: Why did my muffins sink in the middle?
A: Common causes are underbaking, opening the oven door too early, or overmixing the batter (which weakens structure). Make sure your baking powder is fresh and test with a toothpick.
Q: Can I make the batter the night before?
A: You can mix the dry and wet components separately and combine in the morning for best texture. Full batter can be refrigerated briefly, but allow it to come closer to room temperature and give a gentle fold before baking.
Conclusion
These muffins are a reliable, crowd-pleasing option whether you’re feeding family or packing snacks for the week. For more inspiration and a slightly different crumble approach, see Blueberry Muffins with Crumb Topping – Fifteen Spatulas. If you want a classic, well-loved version to compare techniques, try To Die For Blueberry Muffins Recipe.
Blueberry Muffins with Oat Crumble
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the flour, granulated sugar, salt, and baking powder until evenly combined.
- In a separate bowl, whisk the vegetable oil, egg, vanilla extract, and milk until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined — a few small lumps are fine.
- Carefully fold in the blueberries to avoid crushing them.
- In a small bowl, mix the brown sugar, rolled oats, and melted butter until the crumbs clump slightly.
- Spoon the batter into the muffin cups, filling each about two-thirds full.
- Sprinkle the crumble evenly over each muffin.
- Bake for 20–25 minutes, until tops are golden and a toothpick inserted in the center comes out clean or with only a few moist crumbs.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
