Blueberry Crumble Muffins

I tend to look up recipes from various places and than make changes in order to adjust them to my taste. It can be adding a bit more of an ingredient to enhance the flavor or just more baking powder so they get fluffier. These muffins however, were perfect from the original recipe.

You might think combining blueberries and cinnamon is a little weird, which I agreed with until I tried these. The only thing I would mention is that it tones down the blueberry flavor a good bit. Not a problem though, because if you want straight-up blueberry muffins, these are great even without the topping.

You should still try them with the topping at least once though, it’s really awesome 🙂 .


  • Flour 1½ cups 375 ml
  • White granulated sugar ¾ cup 190 ml
  • Salt ½ tsp 2 ml
  • Baking powder 2 tsp 10 ml
  • Oil ¹⁄3 cup 85 ml
  • Egg, beaten 1
  • Milk ¹⁄3 cup 85 ml
  • Blueberries, pureed 1 cup 250 ml

(for the topping)

This is optional, but mighty tasty and highly recommended 😀 .

  • White granulated sugar ½ cup 125 ml
  • Flour ¹⁄3 cup 85 ml
  • Butter, at room temperature ¼ cup 60 g
  • Cinnamon ½ tsp 7 ml

You can use this topping on any muffins that will work with a bit of added cinnamon flavor.


  1. Preheat your oven to 400°F / 200°C.
  2. Grease your muffin molds well or use silicone mold.
  3. In a large bowl, combine the flour, sugar, salt and baking powder.
  4. In a measuring cup, pour the oil and egg, then fill up to the 1 cup / 250 ml mark with milk.
  5. Add the oil mixture to the dry ingredients and stir until well combined. Don’t over-mix it though, a lumpy batter is good.
  6. Fill up your molds with batter about halfway. These muffins expand a lot.
  7. In a new bowl, start combining the ingredients for the topping: flour, sugar and cinnamon.
  8. Cream this mixture with the butter until there’s no powder left in the bottom of your bowl.
  9. Sprinkle the crumbly mixture onto the top of your batter. Don’t worry if it seems like a lot, just try to divide it evenly between all the muffins.
  10. Bake for 20-25 minutes or until an inserted toothpick comes out with no more than a few crumbs on it.

Makes about 12 muffins. After about 4-5 days these might start to get a little dry, so you might want to freeze some if you won’t be eating them up quickly. If you don’t mind them drying out a little and want to keep them for more than a week, you’ll need to refrigerate them.

Rated 5 out of 5 by 2 people

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