Blueberry Muffins with Crumb Topping

These muffins are easy to make: Simply mix the dry and wet ingredients separately, then combine them. Since the baking powder, which lightens the muffins, is activated by moisture, get the batter into the oven immediately. For soft edges, use liners; for crisp edges, use a well-greased, unlined pan. You can easily replace the blueberries with other kinds of fresh fruit, such as raspberries or peaches (chopped into small pieces). In the off-season I used IQF (individually quick-frozen) fruit; there's no need to thaw.

Slideshow: More Breakfast Pastries

  • Active:
  • Total Time:
  • Servings: makes 18 muffins


crumb topping
  • 1 cup all-purpose flour
  • 3 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • Pinch of salt
  • 6 tablespoons unsalted butter, melted
  • 1 3/4 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup canola oil
  • 3/4 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups blueberries

How to make this recipe

  1. Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.

  2. In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.

  3. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.

  4. Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.

Make Ahead

Once cooled, the blueberry muffins can be kept overnight in an airtight container.

Contributed By Photo © James Baigrie Published February 2007

Related Video

More Videos
Jacques Pépin: A Classic Omelet

493537 recipes/blueberry-muffins-crumb-topping 2013-12-06T23:12:46+00:00 Grace Parisi test-kitchen|baking|mothers-day|american|breads-rolls-and-muffins|16|make-ahead|vegetarian|afternoon-tea|breakfast|brunch february-2007,Grace Parisi,blue berry muffins,crumb topping,easy muffin recipe,blueberry breakfast recipe recipes,blueberry-muffins-crumb-topping 493537

Aggregate Rating value: 5

Review Count: 2031

Worst Rating: 0

Best Rating: 5

Author Name: Graci Sexton

Review Body: Perfecto! I love the crumb topping...I substituted the canola oil for 1/2 a cup softened butter...whipped the softened butter with the 1 C sugar, then beat in the eggs, then vanilla and added the milk while mixing the drys and wets

Date Published: 2017-02-08

Author Name: @OrangeWeights

Review Body: It smells sooo delicious that even our neighbors ask me what I am baking.. This is such a quality taste muffins that I can recommend to everyone..

Review Rating: 4

Date Published: 2016-07-11

Author Name: Stephani Reazor

Review Body: Made in a 8×8 deep pan as a coffee cake, was delicious, moist, crunchy crumb top, the perfect accompaniment to coffee and tea.

Date Published: 2017-04-19

Author Name: Olivia Rettstatt

Review Body: Added a touch of almond extract in addition to high-quality vanilla for an added 'oomph'. A LOT of crumble left over because I did not want to make a mess--which made me feel a bit wasteful-- I did 12 quite large muffins instead.

Date Published: 2017-02-25

Author Name: Tina0914

Review Body: This recipe is also fantastic with raspberries.

Review Rating: 5

Date Published: 2016-07-11

Author Name: AmyMatthews

Review Body: Omg so good. I doubled the batch since I had 10 12 yo girls at my house for a softball tournament. These were a huge hit - the few that were left were taken home by the coach. Making again for this weekend. Great recipe!

Review Rating: 5

Date Published: 2016-07-10

Author Name: Shelli Quinteros

Review Body: Very nice recipe not too sweet which is good. Oh my pan... I bake a lot.

Date Published: 2017-02-19

Author Name: John Winter

Review Body: This one is perfect moist and a great topping

Date Published: 2017-01-31

Author Name: John Winter

Review Body: This one is great moist and a great topping

Date Published: 2017-01-31

Author Name: Jamie Savage

Review Body: These muffins were very dry...I followed the recipe to a "T" using only quality organic ingredients - the crumb topping doesn't have enough sweetness and the muffins were too "airy"...I prefer my muffins more dense and sweet. I'm not a big fan of canola oil, so the taste was "off" for me. Vegetable oil might have been a better option.

Review Rating: 1

Date Published: 2017-05-24

Author Name: temptme

Review Body: These muffins are straight up delicious! Great crumb/texture and the crunch topping is so good!

Review Rating: 5

Date Published: 2017-02-04

Author Name: @OliveCocktail

Review Body: Can I use a baking soda instead of the baking powder?

Review Rating: 4

Date Published: 2016-07-11