To-Die-For Blueberry Muffins

Welcome to your new favorite muffin recipe! These homemade blueberry muffins with a sweet crumb topping blend soft, fluffy goodness and a buttery, cinnamon-sugar crunch. Whether you’re baking for a weekend brunch, a cozy breakfast, or just because, these muffins are easy to whip up and sure to impress. Let’s get baking!

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8
Yield: 8 large muffins

Ingredients

Muffins:

1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
1 large egg
⅓ cup milk, or more as needed
1 cup fresh blueberries

Crumb Topping:

½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

Directions

Gather all ingredients.
Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.
To make the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.
Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined.
Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.
To make the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.
Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.