Easy Blueberry Muffin Crumb Topping Recipe

12 muffins
40 min


Here is a Starbucks copycat blueberry muffin crumb topping recipe! This is a family favorite and one muffin recipe that will get rave reviews and a recipe that your friends will be asking for! I recommend using fresh blueberries in this recipe as opposed to frozen. The fresh juicy blueberries really help make this one of the best blueberry muffins I’ve ever had! If you go blueberry picking each year as our family does, this will be one of your favorite blueberry recipes to use them with. The crumble topping is easy to make and gives your muffins an extra burst of flavor that will beat any grocery store muffin you may grab during a grocery run. This is a perfect recipe to pair with a cup of tea or coffee!

Ingredients needed for this perfect blueberry muffin:

For topping;

3 tbsp melted butter

2 tsp lemon zest

3 tbsp sugar

1/2 cup flour

Instructions on baking these easy blueberry muffins:

  1. Preheat the oven to 425°F.
  1. To make the crumb topping for these blueberry crumble muffins, mix the melted butter, sugar, lemon zest and flour. Set aside until right before you put the batter into the oven.

Now it’s time to move on to make the muffin batter. You will need a medium bowl and a large bowl for the batter.

Ingredients needed for the perfect muffin batter:

2 eggs

2½ cup all purpose flour

1 cup white sugar

2 tsp baking powder

½ tsp baking soda

1 cup milk or buttermilk

3 tsp melted butter

1/4 cup vegetable oil

2 cups blueberries / fresh or frozen

2. To make the batter, start by grabbing your medium bowl. Sift the flour into the bowl and add all of the other dry ingredients, including the 1 cup sugar, 2 tsp. baking powder, and 1/2 tsp of baking soda.

3. In your large bowl, add 2 eggs, 1 cup of buttermilk, 3 tsp. of melted butter and 1/4 cup of vegetable oil.

4. Whisk together the wet ingredients of melted butter, oil, eggs, and buttermilk.

5. Now add all of the mixed dry ingredients into the bowl of wet ingredients.

6. Stir all ingredients with a spatula, and be sure to not over-mix.

7. Coat blueberries with flour. This is so that the blueberries won’t all sink to the bottom of the muffins. Then fold in the flour-covered fresh berries into the batter.

8. Line your muffin tin with paper liners and spoon or use a cookie scoop to fill each cup about two-thirds full.

9. Sprinkle the streusel crumb topping onto the top of the muffins. Bake at 425°F for 10 minutes. Then lower the temperature to 375°F and bake for another 10-15 minutes.

10. Let them cool on a wire rack for 10-15 minutes before eating to be sure they are not too hot. Then eat them while they are still warm and you will agree that this is the best blueberry muffin recipe !

Look how perfect those berries look in the center of the muffin!

Look at how these are just bursting with flavor!!!!

You can also whip up a batch of these for any blueberry lovers who you may want to deliver a sweet treat!

These may just become the best muffins for your favorite breakfast or snack to have in your home!

Looking for more recipes like this one? Check these out:

Lemon Raspberry Chia Seed Muffin Recipe

Creamy Chia Seed Fruit Salad Dressing Recipe

4 Ingredient Instant Oatmeal Recipe: How To Make Homemade Instant Oatmeal Packets

Sweet Corn Cake Recipe with Lemon

Easy Blueberry Muffin Crumb Topping Recipe

Recipe details

  • 12  muffins
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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Ingredients

Crumb Topping

  • 3 tbsp melted butter
  • 2 tsp lemon zest
  • 3 tbsp sugar
  • 1/2 cup flour

Muffin Batter

  • 2 eggs
  • 2½ cup all-purpose flour
  • 1 cup white sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 cup milk or buttermilk
  • 3 tsp melted butter
  • 1/4 cup vegetable oil
  • 2 cups blueberries / fresh or frozen

Instructions


Preheat the oven to 425°F. 
For topping, mix melted butter, sugar, lemon zest and flour. Set aside. For batter, sift flour.  
Whisk melted butter, oil, eggs, and milk (buttermilk). 
Add flour, baking powder, baking soda and flour to the liquid mixture. Stir with spatula, do not over-mix.  
Coat blueberries with flour.  
Add blueberries to the batter.  
Spoon into the muffin pans, filling each cup about two-thirds full. Top with streusel mixture.  
Bake at 425°F for 10 minutes.  
Lower the temperature to 375°F and bake for another 10-15 minutes.

Maura White
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