Blueberry Muffins with crumb topping use simple and fresh ingredients. Easy to follow recipe gives you a wonderfully moist and flavorful blueberry muffin.
Do you love a great blueberry muffin with plenty of streusel topping? We also love homemade banana bread, banana muffins, and raspberry streusel muffins.
Each berry season I freeze locally harvested berries to use in recipes all year long. These blueberry muffins are moist, light, and extremely flavorful! They are perfect for breakfast, brunch, or as a treat to carry along on your busy day’s adventures. A decadent rolled oat- streusel topping will have you nibbling on every morsel.
Now, I have to admit, I probably have more baking equipment than most. I love kitchen equipment and utensils. But these muffins don’t require anything fancy. You’ll need a muffin pan and some paper liners. You can even make the batter in a simple bowl and an electric hand mixer. Of course, fresh berries are best. But, if you have plentiful berries in the freezer like me, you’re welcome to use them!
I talked about the difference in baking pans with my Chewy Fudge Brownies. And the same goes for muffins. I’m in LOVE with these muffin pans from Nordicware and I these are the cooling racks I use.
Be sure and check out my Yellow Cupcakes with Chocolate Frosting, Raspberry Oatmeal Bars, Red Velvet Cake, and Banana Bread.
Another great recipe for breakfast or brunch is my Blueberry Banana Pancakes! Hope you enjoy these Blueberry Muffins with Crumb Topping! They are super easy to make and freezer friendly!
Be sure and try these other great recipes- Blueberry Pie, Blackberry Pie, Homemade Apple Pie, Fried Apple Hand Pies, and Apple Fritters.
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- 2 cups all-purpose flour
- ⅓ cup vegetable shortening
- 1 cup brown sugar packed
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup full-fat sour cream
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- Streusel topping:
- ½ cup packed brown sugar
- ½ cup all-purpose flour
- ¼ cup (½ stick) unsalted butter softened
- ½ cup rolled oats
- ¼ teaspoon ground cinnamon
- Preheat the oven to 375 degrees F. Line a 12- cup muffin pan with paper liners and set aside.
- Place all of the ingredients for the streusel topping into a medium bowl and combine well using your hands or a spoon. Set aside.
- In a mixing bowl, using a stand mixer or electric hand mixer cream together shortening, brown sugar and vanilla. Add the eggs one at a time.
- Mix in the sour cream. Scrape the bottom and sides of the bowl with a rubber spatula occasionally.
- Stir in the flour, baking powder and salt. Mix ingredients together only until you have a smooth batter.
- Fold in the blueberries using a rubber spatula.
- Scoop the batter evenly into paper lined muffins tins. Sprinkle the streusel topping evenly on the muffins.
- Bake for 25-30 minutes or until golden brown and a toothpick when inserted into the center comes out clean.
- Let cool slightly before carefully removing the muffins from the pan.
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Good morning! I am in the middle of making this recipe when I realize the written instructions tell us where to add milk, but there’s no milk listed in the ingredients! There is also baking powder listed in the recipe but doesn’t tell us where to add it. Having done enough baking, I’m assuming the baking powder gets added with the salt and flour but the milk has me at a loss! Help!
Jessica Robinson says
Thanks for reaching out!
There’s no milk in the recipe. Not sure why it’s listed in the directions, but I’ll go and change that.
Baking powder gets added with the flour.
Lisa Torres says
I would eat anything with a streusal topping, but these sound so like something I would eat for breakfast! Will be making these next week.