To Die For Blueberry Muffins With Crumb Topping

Name: To Die For Blueberry Muffins With Crumb Topping
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 2/3 cup + 1/2 tablespoons (170 g) eggs (see note #1); 1 2/3 cup + 2 tablespoons (225 g) all-purpose flour; 2/3 cup + 3 1/2 tablespoons (190 g) grapeseed oil; 2/3 cup + 2 1/2 tablespoons (190 g) granulated sugar; 5 tablespoons (75 g) milk; 1 teaspoon (5 g) baking powder; 1 pinch of salt; 1/2 teaspoon vanilla extract; 1/4 teaspoon almond extract (optional); 6.7 oz. (190 g) blueberries; 1 tablespoon (14 g) butter, unsalted; 3 tablespoons (25 g) all-purpose flour; 1 tablespoon (14 g) brown sugar; 1 teaspoon ground cinnamon

Modified: Aug 16, 2026 · Published: Aug 8, 2021 by Irina Totterman · This post may contain affiliate links · 88 Comments

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Quick Summary: These to die for blueberry muffins are made in one bowl with no mixer, loaded with fresh or frozen blueberries, and finished with a sugar-cinnamon crumb topping. They bake up tall, moist, and tender in about 40 minutes.

Unwrapped blueberry muffin on a marble board; other muffins in the background

What are to die for blueberry muffins?

"To die for blueberry muffins" is a name that spread from a well-known recipe praised for its high berry-to-batter ratio and thick sugar crumb. It describes a bakery-style muffin that is generous with blueberries rather than a plain, lightly studded one.

This version keeps that idea: the muffins are loaded with juicy blueberries, flavored with vanilla and almond extracts, topped with a sugar-cinnamon crumble, and kept moist with oil so they hold their shape and do not sink after baking.

Blueberry muffin in a paper liner on a marble/wooden board; other muffins in the background

Why you'll love this recipe

Just three steps. Mix the dry and wet ingredients, combine them, and fold in the blueberries.
No mixer, few dishes. A bowl, a measuring glass, and a hand whisk are all you wash up.
Moist and long-lasting. Oil keeps the muffins moist and extends their shelf life. Read what ingredients make cakes moist.
Nutty flavor. Almond extract complements the berries. See the fruit flavor pairing chart for more ideas.
Evenly spread berries. No need to toss the blueberries in flour first.
Better the next day. They are great for afternoon snacks and taste even better a day later.
Year-round. Use fresh or frozen blueberries interchangeably.

Sliced muffin featuring lots of blueberries with the rest of muffins in a baking pan

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Eggs: The recipe calls for whole large-sized eggs at room temperature. Bring them to the kitchen counter an hour before you start.

Flour: Use all-purpose flour.

Grapeseed oil is a flavorless oil used to make these muffins. Replace it with sunflower oil, olive oil, or vegetable oil if desired.

Sugar: Use granulated or caster sugar for the muffin batter and brown sugar for making streusel topping.

Milk: Use whole milk or replace it with vegetable milk to make dairy-free muffins.

Baking powder is a leavening agent that helps aerate the batter.

Salt enhances the flavor of blueberry muffins.

Vanilla extract: Use the best Madagascar vanilla extract or replace it with an alcohol-free vanilla flavor.

Almond extract is optional, but it would be nice to add it.

Blueberries: Use fresh or frozen blueberries interchangeably; thawing frozen berries is unnecessary. You can replace blueberries with fresh or frozen blackcurrant, also known as black currant or cassis.

Butter: Use cold unsalted butter to make the streusel (crumb) topping.

Ground cinnamon brings flavor to a crumble topping. You can omit this ingredient if desired.

Equipment

You need only a few basic tools to make these blueberry muffins:

12-well muffin pan
cupcake liners
large mixing bowl
measuring glass
hand whisk
rubber spatula
large cookie scoop

How to make to die for blueberry muffins

Step 1. Heat oven to 320°F (160°C). Line the wells of a 12-well muffin pan with muffin liners.

Make muffin batter

Step 2. To make muffin batter, combine all dry ingredients in a large bowl. Next, mix flour, baking powder, salt, and granulated sugar, and set the flour mixture aside (photo 1).

Step 3. In a separate bowl, mix wet ingredients: eggs, oil, milk, vanilla, and almond extracts, using a hand whisk (photo 2).

Photo 1: Dry ingredients in a glass bowl Photo 2: Mixed wet ingredients in a bowl — **PHOTO 1 PHOTO 2**

Step 4. Pour the mixture over the dry muffin mix and mix until the batter is smooth (photo 3). Fold in blueberries and gently mix with a rubber spatula (photo 4).

Photo 3: Dry and wet ingredients in a bowl Photo: Batter with blueberries in a bowl — **PHOTO 3 PHOTO 4**

Step 5. Using a large cookie scoop, scoop the batter into paper liners arranged in the muffin mold. Fill them almost to the top edge, leaving a 5 mm margin (photo 5). Add a few extra blueberries on top if desired.

Make crumb topping

Step 6. To make the crumb topping, use your hands or a fork to combine all the ingredients in a small bowl and form crumbly dough (photo 6).

Photo 5: Butter into cupcake liners in a pan Photo 6: Streusel in a glass bowl — **PHOTO 5 PHOTO 6**

Step 7. Top the muffins with the streusel topping (photo 7). Bake in the preheated oven for 35 to 40 minutes, placing the pan directly on the oven rack.

Step 8. Cool muffins in the pan for 10 minutes (photo 8). Remove and serve or cool completely before storing.

Photo 7: Muffins topped with a crumble topping Photo 8: ready baked muffins in a pan — **PHOTO 5 PHOTO 6**

Expert tips

Replace fresh blueberries with frozen berries: there's no need to thaw.
Switch blueberries for other kinds of fresh berries.
Add 1 teaspoon of lemon zest instead of vanilla and almond extracts if desired.
To make a dairy-free version, replace whole milk with vegetable milk.
If you like the edges, use liners; if you prefer crisp edges, use a well-greased, unlined muffin mold.
Fill the muffin mold with the batter and put it in the oven immediately, since the added baking powder activates with moisture.

Recipe variations

You can adapt these blueberry muffins in a few ways:

Spiced batter: add ½ teaspoon of ground cinnamon or scraped vanilla seeds to the batter.
Sugar-crackle top: sprinkle granulated sugar over the muffins before baking so it melts into a crisp top.
Lemon sugar or oat crumble: top with lemon sugar (¼ cup sugar mixed with 1 ½ tablespoons lemon zest) or a brown-sugar, butter, and oat crumble.
Other berries: swap the blueberries for raspberries, blackberries, or a mix.
Play with the topping: download the streusel recipe template and adjust the crumb.

Storing & freezing

Store blueberry muffins in an airtight container for up to 5 days at room temperature.

Can you freeze blueberry muffins? You can freeze them in a sealable Ziploc freezer bag for up to 3 months. Then, thaw them for 3 to 4 hours in the fridge before serving. Reheat them in the microwave if you desire.

Recipe FAQ

Why are they called to die for blueberry muffins?
The name comes from a popular recipe known for its generous blueberries and thick sugar crumb topping. It signals a bakery-style muffin that is loaded with berries rather than a plain one.

Can you make these muffins with frozen blueberries?
Yes. Frozen blueberries work well and don't need to be thawed. Add them straight from the freezer so they don't bleed into the batter.

How do you keep blueberries from sinking?
Oil and a thick batter help hold the berries in place, so you don't need to toss them in flour first. Adding a few extra berries on top also keeps them visible.

Do you need to grease the muffin cups?
If you use paper liners, no. Without liners, grease each cavity with baking spray, butter, or shortening.

Can you make large or mini muffins?
Yes. Increase the baking time for large muffins and reduce it for mini ones, since tin sizes vary. Use a toothpick test to check for doneness.

How long do blueberry muffins last?
They stay fresh for up to 5 days in an airtight container at room temperature and up to 3 months in the freezer.

Can you make them without the crumb topping?
Yes. The sugar-cinnamon crumb is optional. For a plain top, sprinkle a little granulated sugar before baking instead.

How many calories are in a blueberry muffin?
Each muffin has about 180 calories.

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on November 18, 2019. It has been revised to include improved content and photos.

About Irina Totterman

I'm Irina, an experienced home baker with over 30 years of expertise and the blogger behind Baking Like a Chef (since 2018), where I share baking recipes, tips, and tricks. My recipes have been featured in the renowned French Chef Simon and Le Journal des Femmes.

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