Crumb Topped Cinnamon Blueberry Muffin

Soft, tall blueberry muffins topped with a crisp cinnamon crumble—balanced sweetness, tender crumb, and bakery-style texture in every bite.



INGREDIENTS

Muffins

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/3 cup whole milk
  • 1 cup blueberries (fresh or frozen, unthawed)

Crumb Topping

  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cold butter, cubed
  • 1 1/2 teaspoons ground cinnamon

INGREDIENT NOTES

  • Oil vs butter: Oil keeps muffins softer longer, while butter would firm up as it cools
  • Whole milk: Adds richness and improves crumb softness compared to low-fat milk
  • Cold butter (for topping): Essential for a crumbly, textured topping—not greasy

VARIATIONS & SUBSTITUTIONS

  • Add 1 teaspoon vanilla extract for a warmer flavor base
  • Substitute half the blueberries with raspberries for contrast
  • Add 1/2 teaspoon lemon zest for brightness
  • Swap 1/4 cup flour with whole wheat flour for a slightly heartier crumb
  • Use brown sugar in topping for deeper caramel flavor
  • Add coarse sugar on top for extra crunch


INSTRUCTIONS

1. Preheat and prepare

Preheat oven to 400°F (200°C). Line a muffin tin or grease well.

2. Make the crumb topping

In a bowl, combine sugar, flour, and cinnamon. Cut in cold butter with a fork until mixture resembles coarse crumbs with pea-sized pieces.

Visual cue: You should see uneven crumbs—not smooth or paste-like.

Set aside.

3. Mix dry ingredients

In a large bowl, whisk together flour, sugar, salt, and baking powder.

4. Combine wet ingredients

In a measuring cup, add oil, egg, and milk. Whisk until smooth.

5. Make the batter

Pour wet mixture into dry ingredients. Stir gently just until combined.

Micro-tip: Stop mixing when no dry flour pockets remain—the batter should look slightly lumpy, not smooth.

6. Fold in blueberries

Gently fold in blueberries.

If using frozen: Toss lightly in flour before adding to reduce bleeding.

7. Fill muffin cups

Fill cups all the way to the top.

⭐ KEY STEP: High-Heat Lift Technique

Bake muffins at 400°F for the first 5 minutes, then reduce to 375°F (190°C) for the remaining time.

👉 This is the step that gives these muffins their bakery-style height.
The initial high heat creates a rapid rise before the structure sets, producing tall domed tops instead of flat muffins.

8. Add crumb topping

Generously sprinkle crumb topping over each muffin, lightly pressing it so it adheres.

9. Bake

Bake for 18–22 minutes total.

Doneness cues:

  • Tops are golden and slightly crisp
  • Centers spring back when lightly pressed
  • A toothpick comes out with a few moist crumbs (not wet batter)

FINAL RESULT EXPECTATION

Muffins should have tall, rounded tops with a lightly crisp cinnamon crumb. The interior should be soft, tender, and evenly studded with blueberries—no soggy pockets or collapsed centers.

TIPS FOR BEST RESULTS

  • Let batter rest 10 minutes before baking to hydrate flour and improve rise
  • Use a light-colored metal pan for even baking (dark pans over-brown)
  • Avoid opening the oven early—this can collapse the rise
  • Place muffins in center rack for balanced heat
  • Slightly underbake rather than overbake—residual heat finishes them
  • For cleaner crumb topping, chill it briefly before using


Blueberries, Blueberry Recipes

Return to Blueberry Muffin recipe index from Cinnamon Blueberry Muffin