Blueberry Muffins with Crumb Topping

This is my go to recipe, the muffins always come out delicious.

We’ve been experimenting with different blueberry muffin recipes and these so far is the worst! I’m glad I checked them early too as mine were already browning by 21 min. If I had waited the full 30 min we would’ve had to toss them. Though probably going to toss them anyway.

The crumb topping was bland, dry, and very starchy.

Well, I can no longer purchase blueberry muffins! I have to make them from this point forward. My family loved these muffins so much I ended up making 2 batches in one day.

The cup of sugar in these muffins gives you a gorgeously browned top but is WAY too sweet for a breakfast food, and even omitting the crumble topping doesn't really help make them more balanced. If I were making these again I'd go down to a half or even a third of a cup of sugar, and add some cinnamon, nutmeg, or other warm spices to add some other flavor. These would also be improved a ton with the addition of some lemon or orange zest in the mix to give the acidity of the berries some extra punch.

when I found the recipe it had 5 stars. Later after i made the muffins and was curios about the reviews i saw it was four stars. I was curious because the muffins were very bland and tasted like heavy flour from the crumb mixture. What an expensive recipe to throw out! what a let down. Let me save you the time and money and advise you to not make this!

Wow, thanks for the great recipe! This was my first time to make muffins, and they came out great! The only thing that I changed, is that I added almond milk instead of whole milk… I forgot to get it from the store today. I was a little worried, but it still turned out really great. Not overly sweet either. Other than the almond milk, I followed the instructions exactly. I also sliced the blueberries in half, because mine were big. I put a little Walnut and a whole blueberry on top of each one for decoration.

Quite possibly the worst blueberry muffin recipe I’ve ever made!! The muffins be were bland and flavorless and didn’t cook properly. The crumb topping was also bland and didn’t brown at all. Total waste of my time and expense! If you’re looking looking for a great blueberry muffin recipe, this is absolutely not it!!!

Janet , perhaps you didn't use correct measures. That is one half cup of oil and three fourths a cup of milk. Make the mix and see if the consistency is like a thick cake batter, if it is runny your measurements are incorrect. Just a thought as others who made them (not just rated them) turned out good. I just made it and it was perfect!

These were so good!!! I added 1/4 cup of vanilla pudding mix to keep them soft and replaced 1 tbsp of the flour with cornstarch to keep the topping crispy (if it will be a day or two before you eat them I recommend this). They were seriously amazing! Also use more blueberries (coat them in flour so they don't sink (I use a sifter)) as I feel like 1 1/2 cups was kind of sparse. I do recommend not overfilling the muffin tins and making sure the topping is evenly spread or else you get weird flour bits. Anyways - my mom, friends, & roomies all loved these 💖

Made these this morning. I made 12 muffins, they were not unusually large. Delicious. The crumb topping was very nice.

I had first enjoyed these at a friend's house for a brunch get together. They were so delicious I had to have the recipe to recreate at home. I had the same delightful results and everyone loved them at our weekend gathering. I have baked these for new neighbors and shared the recipe more times than I can recall! These are awesome!!!!

why does the topping need baking powder?

My good Lord in heaven, I just made these and they are FANTASTIC. I doubled the recipe and used 2 sticks (1 cup) of softened butter instead of oil. This recipe is a keeper!

Absolutely delish, but you need to follow directions exactly do not substitute ingredients, using butter instead of oil will result in dry muffins.

I am saying NO to the muffin! The topping is horrible! Why so much flour for a topping? Seems like it should have been a lot less. You really can't tell that there are any sugars in it. Even the photo looks more sugar showing through. A buttery flavor to the topping but more like a pie dough than a crumb topping. Also don't bake as long as it says on the recipe for a muffin. It accounted to be more dried out on account of it.

These were excellent! Not heavy or too sweet. I doubled the recipe and made them in a larger muffin pan. I got 14 nice size muffins. My neighbor loved them. My husband ate two at one sitting and I really enjoyed mine. Recipe is a keeper and I will make again.

Can anyone tell me how to keep the crumb topping crisp? Mine always get soft after a day. Thanks in advance.

These were such a mess I rechecked the recipe and nope, I did it exactly as written. Flat , fell apart , ehh taste. Sorry I wasted my garden's blueberries on these. (Fresh ingredients used ) I do notice there are a number of 5 start " look good can't wait to make them reviews" which obviously skew the actual reviews. Why pos t unless you made them?

taste great added cinnamon in my topping

Followed this recipe as written except didn't use all the crumb topping. I made 12 muffins and with the extra batter made a mini cake. These are ok but far too sweet for a muffin and the texture a bit like a sponge cake. Usually I wouldn't use a mixer for a quick bread but wanted to follow the recipe since I'd never used it before. Also 375 for 30 minutes? Mine were done in 15. Meh...

Finally found a blueberry muffin recipe that is delicious, moist, and tender! I thought that I was just not good at baking muffins until this recipe. I followed it exactly as written and it was fabulous. I was worried because other recipes I had tried always warned about over mixing the batter and that batter should be lumpy- so when I saw this one should be smooth I was nervous. That must have been my issue because these turned out great! I will say that the muffins I overfilled are the ones that turned out best. I would do more than 3/4 full to have muffins with nice big tops.

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.

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

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

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

This one is great moist and a great topping

These were absolutely delicious!  The muffins are very moist and the crumb topping is fantastic.  This will be one of my go-to recipes when we have houseguests.

This recipe is also fantastic with raspberries.

Can I use a baking soda instead of the baking powder?

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!