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Blueberry muffins with cinnamon crumble for make-ahead breakfasts and freezer storage Pinterest recipe pin

The Best Blueberry Muffins with Cinnamon Crumble

Light, tender blueberry muffins topped with a quick cinnamon crumble—designed to stay moist after chilling and reheat well for busy mornings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 45 minutes
Servings: 12 muffins
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup vegetable oil or 1/3 cup melted unsalted butter, cooled
  • 1 cup milk 2% or whole
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon all-purpose flour for tossing with berries
Cinnamon crumble
  • 1/3 cup granulated sugar
  • 2 tablespoons packed light brown sugar
  • 3 tablespoons cold unsalted butter cut into small pieces
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
Optional
  • Zest of 1 lemon optional for Lemon-Blueberry variation

Equipment

  • 1 12-cup muffin tin
  • 1 1/4-cup scoop or measuring cup
  • 1 Mixing bowls (large and medium)
  • 1 Wire cooling rack

Method
 

Prepare crumble and oven
  1. Preheat oven to 425°F and position a rack in the center; combine 1/3 cup granulated sugar, 2 tablespoons light brown sugar, 3 tablespoons cold butter, 1/3 cup flour, and 1/2 teaspoon cinnamon; rub into coarse crumbs and chill while mixing batter.
Dry ingredients
  1. In a medium bowl whisk together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Wet ingredients
  1. In a large bowl whisk 2 large eggs with 3/4 cup granulated sugar until smooth, then whisk in 1/4 cup oil, 1 cup milk, and 1 1/2 teaspoons vanilla until combined.
Combine
  1. Pour the dry ingredients into the wet and fold gently with a spatula until just combined; stop when you still see a few streaks of flour.
Add blueberries
  1. Toss 1 1/2 cups blueberries with 1 tablespoon flour; fold them into the batter gently to distribute without crushing.
Fill cups and top
  1. Spoon batter into 12 prepared muffin cups using a 1/4-cup measure, filling nearly to the top; sprinkle the chilled crumble evenly over the muffins.
Bake
  1. Bake at 425°F for 5 minutes to encourage oven spring, then reduce oven quickly to 375°F and bake an additional 15 to 18 minutes until tops are golden and a toothpick shows moist crumbs, not wet batter.
Cool
  1. Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely to prevent soggy bottoms.

Notes

Measure flour by spooning into the cup and leveling to avoid dry muffins. For frozen blueberries keep them frozen and toss with 1 tablespoon flour to prevent sinking. Store cooled muffins in an airtight container in the refrigerator up to 4 days or freeze individually up to 3 months; reheat at 350°F for 6–8 minutes for best texture.