Blueberry Crumb Muffins


Photo credit: Ashley Cuoco

Here comes a bold statement: these are the BEST blueberry muffins I’ve ever had. Ever.

Yesterday, I made 6 huge muffins for my family’s Easter brunch. After nearly devouring one, I had to make 6 more knowing how quickly they’d disappear! I haven’t had the best luck with muffins in the past, but these by far have turned out the best. Soft and fluffy on the inside with a crunchy, sweet crumb top. Bursting with blueberries (frozen, but you’d never know) and there’s a hint of cinnamon that’s delightful. Perfect with a cup of coffee or a cold glass of milk.

Yield: 6-8 large muffins — Total time: 40 minutes


  • 1-1/2 cups all-purpose flour
  • 1/3
  • 1 1/2 teaspoons cinnamon
  1. Preheat oven to 400 degrees F. Line your cups with pretty parchment paper liners.
  2. Combine 1-1/2 cups flour, 1/3 cup sugar, salt and baking powder in your mixer. Add the vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in *blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To make the crumb topping, mix together 1/2 cup sugar, 1/2 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Break up with fork and sprinkle generously over muffins before baking.
  4. Bake for 20 to 25 minutes. Perfect, bakery style muffins! Eat them warm!

*Be sure to rinse frozen blueberries in a strainer under running water at least 3 times. This will prevent the berries from running their color. In the colder months, frozen blueberries work perfectly. You won’t be able to tell the difference. I buy a big bag of frozen berries at Whole Foods and they are delicious.

Recipe adapted from


Photo credit: Ashley Cuoco