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๐Ÿ Home ยป Recipes ยป Dessert Recipes

Blueberry Crumble Muffins

Updated: Mar 15, 2024 ยท Published: Aug 30, 2019 by Dan Mikesell AKA DrDan ยท 4 Comments

Jump to Recipe
Time: 40 minutes mins

Start the day off right with Blueberry Crumble Muffins. Infused with oats, loaded with juicy blueberries, and 50/50 whole wheat for a delicious nutty taste.

๐ŸซIngredients

Flourโ€”whole wheat and all-purpose flour.
Quick oats
Blueberriesโ€”fresh or frozen
Pantry ingredientsโ€”eggs, milk, salt, cinnamon, vanilla extract, butter, brown sugar, baking powder

whole wheat blueberry muffin.
Jump To (scroll for more)
  • ๐ŸซIngredients
  • ๐Ÿ‘จโ€๐ŸณHow to make blueberry muffins with crumb topping
  • Other Breakfast Recipes
  • Serving
  • How to store leftover muffins
  • Why not 100% whole wheat?
  • FAQs
  • Step-by-Step Photo Instructions
  • ๐Ÿ“–The Recipe Card with Step-by-Step Instructions
Blue ribbon divider used for visual effect

Ready in only 40 minutes, this easy blueberry muffin recipe is perfect for breakfast, brunch, or snacks. Everybody will love this delicious recipe.

This recipe is not too sweet like many of their commercial cousins. Use either fresh or frozen blueberries and pantry ingredientsโ€”no mix needed.

Check out other muffin recipes like Banana Nut Muffins, Cinnamon Roll Muffins, Apple Cinnamon Muffins, or Strawberry Muffins.

๐Ÿ‘จโ€๐ŸณHow to make blueberry muffins with crumb topping

  1. Mix whole wheat flour, AP flour, brown sugar, baking powder, salt, cinnamon, and quick oats in a large bowl.
  2. Mix the topping: Chopped quick oats, AP flour, butter, cinnamon, and brown sugar. Cut in the butter with a large fork.
  3. Mix wet ingredients: oil, milk, eggs, and vanilla extract.
  4. Mix wet into dry and stir well until combined, but do not over-mix. Mix in blueberries (fresh or frozen) by folding them in gently.
  5. Fill a muffin tin with batter to about โ…” to ยพ full. If you pick โ…” full, you will get 12 slightly smaller muffins.
  6. Add the topping or sprinkle with granular sugar.
  7. Bake the muffins for about 20 minutes until golden brown and a toothpick inserted into a muffin comes out clean. Cool on a rack.

This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.

Other Breakfast Recipes

on't miss these other top recipes, like Blueberry Cream Cheese Bars, Blueberry Cobbler, or Blueberry Cream Cheese Coffee Cake.

Serving

Breakfast meat is a must at our house. If you have not tried it, learn how to bake bacon in a convection oven or how to cook sausage in the oven.

How to store leftover muffins

Store leftover muffins covered at room temperature for 2-3 days. If refrigerated, up to a week. It also can be frozen for three months.

Why not 100% whole wheat?

100% whole wheat baked goods are usually heavy, and I need a glass of water or milk when I eat themโ€”they seem to scream for liquids. Fifty percent whole-wheat has a nice nutty flavor but still a fluffy and moist texture.

If you want an excellent 100% whole wheat recipe, please check King Arthur Flour's Recipe.

FAQs

What is a streusel crumble topping

The streusel crumb topping is made with chopped oats, cinnamon, brown sugar, and butter. It adds a lot of texture and flavor.

The topping is optional, but I suggest

You could go without topping since these taste so good, or a simple sprinkle of white granular sugar would also be nice.

Blue ribbon divider used for visual effect

This recipe is listed in these categories. See them for more similar recipes.

Breakfast Recipes, Dessert Recipes

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Step-by-Step Photo Instructions

coating muffin tin with butter.

Preheat oven to 375ยฐ convection or 400ยฐconventional. Prep muffin pan with either paper liners or cover inside with butter using wax paper.

mix dry ingredients in bowl.

Mix all dry ingredients in a large bowl: ยพ cups each of AP flour, whole wheat flour, brown sugar, 2 teaspoons of aluminum-free baking powder, ยฝ teaspoon salt, 1 teaspoon cinnamon, and 3 tablespoons of quick oats.

chopping oats for topping.

Start the topping by chopping 2 tablespoons of quick oats.

cut butter into topping.

In a small bowl, combine the chopped oats, ยผ cup AP flour, 2 tablespoons butter, ยฝ teaspoon cinnamon, and 4 tablespoons brown sugar. Cut butter in with a large fork.

mix wet into dry ingredients.

Mix wet ingredients: โ…“ cup each of oil and milk, 2 eggs, and 1 teaspoon of vanilla extract. Mix well, then add the wet liquid ingredients to the dry ingredients and mix well.

add blueberries into dough.

Add 2 cups of blueberries and fold in gently.

adding muffin dough to pan.

Fill the muffin tin with dough to about ยพ full for larger muffins. If you fill โ…” full, you can make 12 smaller muffins that cook a little faster.

sprinkle with topping.

Add optional topping or sprinkle with granular sugar.

blueberry muffins cooling on rack.

Bake the muffins for about 20 minutes until golden brown and a toothpick inserted into a muffin comes out clean. Then cool on a rack.

๐Ÿ“–The Recipe Card with Step-by-Step Instructions

whole wheat blueberry muffin

Blueberry Crumble Muffins

5 from 3 votes
From Dan Mikesell AKA DrDan
Start the day off right with Blueberry Crumble Muffins. Infused with oats, loaded with juicy blueberries, and 50/50 whole wheat for a delicious nutty taste.
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings #/Adjustable :10
Print | Pin | Email share | Like and save for later Saved!

Ingredients

US Customary - Convert to Metric

Dry ingredients

  • ยพ cup whole wheat flour
  • ยพ cup all purpose flour
  • ยพ cup brown sugar
  • 2 teaspoons baking powder - aluminum-free
  • ยฝ teaspoon salt
  • 1 teaspoon cinnamon
  • 3 tablespoons quick oats

Wet ingredients

  • โ…“ cup milk
  • โ…“ cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cup blueberries - fresh or frozen

Optional toppings

  • 2 tablespoons butter
  • ยผ cup AP flour
  • 4 tablespoons brown sugar
  • 2 tablespoons Quick oats - chopped
  • ยฝ teaspoon cinnamon

Step-by-Step Instructions
 

  • Preheat oven to 375ยฐ convection or 400ยฐconventional. Prep muffin pan with either paper liners or cover inside with butter using wax paper.
    coating muffin tin with butter
  • Mix all dry ingredients in a large bowl: ยพ cups each of AP flour, whole wheat flour, and brown sugar, 2 teaspoons of aluminum-free baking powder, ยฝ teaspoon salt, 1 teaspoon cinnamon, and 3 tablespoons of quick oats.
    mix dry ingredients in bowl
  • For the optional topping: Chop 2 tablespoons of quick oats. Add ยผ cup AP flour, 2 tablespoons butter, ยฝ tsp cinnamon, and 4 tablespoons brown sugar. Cut in the butter with a large fork.
    cut butter into topping
  • Mix wet ingredients: โ…“ cup each of oil and milk, 2 eggs, and 1 teaspoon of vanilla extract. Mix well, then add the wet liquid ingredients to the dry ingredients and mix well.
    mix wet into dry ingredients
  • Add 2 cups of blueberries and fold in gently.
    add blueberries into dough
  • Fill the muffin tin with dough to about ยพ full for larger muffins. If you fill โ…” full, you can make 12 slightly smaller muffins, and they will cook slightly faster.
    adding muffin dough to pan
  • Add optional topping or sprinkle with granular sugar.
    sprinkle with topping
  • Bake the muffins for about 20 minutes until golden brown and a toothpick inserted into a muffin come out clean. Then cool on a rack.
    whole wheat blueberry muffin cooling on rack

Recipe Notes

Pro Tips:

  1. I wrote this for ten, not 12 muffins. I like a little bigger muffin. You can make 12 by filling the baking tin to โ…” full instead of ยพ full. They will cook a bit faster.
  2. As always, NEVER COOK BY TIME ALONE. Watch the color and do the toothpick test for the endpoint. Ovens and especially pans vary.
  3. Use fresh or frozen berries.
  4. If your berries are dropping to the bottom of the muffins, dust the berries with flour before adding
  5. My topping is optional. These are good enough for no topping, or just a sprinkle of sugar is fine.
  6. Never use baking powder with aluminum for anything. It leaves an aftertaste.
  7. Good for 3 days at room temperature 7 days refrigerated and 3 months frozen.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

To adjust the recipe size:

You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.

Nutrition Estimate (may vary)

Calories : 286 kcal (14%)Carbohydrates : 44 g (15%)Protein : 5 g (10%)Fat : 11 g (17%)Saturated Fat : 8 g (40%)Cholesterol : 39 mg (13%)Sodium : 160 mg (7%)Potassium : 210 mg (6%)Fiber : 2 g (8%)Sugar : 24 g (27%)Vitamin A : 150 IU (3%)Vitamin C : 3 mg (4%)Calcium : 75 mg (8%)Iron : 1 mg (6%)

Editors note: Originally Published September 27, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

Molly at 14 months old.

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  1. Dan Mikesell AKA DrDan says

    August 31, 2019 at 8:07 pm

    Hi Elizabeth,

    They are the same thing except the "quick" has been chopped up a bit to cook faster.

    Some will call quick the same as instant but that varies a bit by the brand I believe. Instant are precooked so just need rehydrating.

    Quick and rolled oats can be interchanged in baking but the texture will be a bit different. If you want, chop your rolled oats a bit.

    Dan

    Reply
  2. Carolyn Stephens says

    August 31, 2019 at 12:30 pm

    How many muffins does this make? Most pans are either 6 or 12. The recipe "card" states 10 servings but I don't see any other reference to quantity.

    Reply
    • Dan Mikesell AKA DrDan says

      August 31, 2019 at 12:53 pm

      Hi Carolyn,

      I do 10 since I like a little bigger muffin.

      When I did 12 with this recipe, it seemed "skimpy." I could adjust the ingredients or the method. I chose the method.

      I made a couple of comments about it but they are easy to miss in the recipe card.

      I used a 12 muffin tin and left two empty. You can do 12 and they will be a bit thinner and cook a little faster.

      Beware, the color of the muffin pan can affect the cooking time by 5 minutes or more.

      Nutrition is based on ten muffins.

      Dan

  3. Becky says

    September 29, 2011 at 4:16 pm

    Yummy!! I love blueberry muffins!

    Reply

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