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Eva Amurri shares her recipe for Blueberry Crumble Muffins

Blueberry Crumble Muffins

Happily Eva After
We went blueberry picking a couple of weeks ago and got SO MANY blueberries that I didn’t even know what to do with them all! Major was requesting blueberry muffins, so I made a blueberry crumble version that turned out SO delicious that I knew I had to post it to HEA. I hope you love these Blueberry Crumble Muffins as much as we did!
Prep Time 10 mins
Cook Time 25 mins
Resting Time 5 mins
Total Time 40 mins
Course Breakfast, Brunch
Servings 12 Muffins


  • Muffin Tin
  • 2 Mixing Bowls
  • Muffin Liners


For the Muffins:

  • cups all purpose flour
  • ¾ cup white sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • cup vegetable oil
  • 1 egg
  • 1 cup blueberries
  • cup goat milk (or your preferred milk of choice) + 2 tbsps

For the Topping:

  • ½ cup light brown sugar
  • cup all purpose flour
  • ¼ cup butter
  • tsp cinnamon


  • Preheat oven to 400º F and grease muffin tins or line with muffin liners.
  • Combine 1½ cups flour, ¾ cup white sugar, salt and baking powder in a mixing bowl and set aside. 
  • Combine the egg, milk and vegetable oil in another mixing bowl.
  • Slowly combine the dry mixture into the wet mixture. The batter will be quite thick so try not to over-mix. 
  • Fold in the blueberries and let the batter rest for 5 minutes. 
  • Meanwhile, make your topping by mixing together ½ cup brown sugar, ⅓ cup flour, ¼ cup butter, and 1½ tsps of cinnamon with fork. DON’T MIX WITH YOUR HANDS! The residual heat will melt the butter and the crumb topping might burn or run off the muffins.
  • Next, fill the muffin cups ¾ of the way to the top with the batter, and then sprinkle with crumb topping mixture before baking.
  • Bake for 20 to 25 minutes and enjoy!


Keyword Blueberry, Crumble, Muffins