The most delicious blueberry muffins recipe ever! My all-time favorite muffin flavor! These cinnamon crumble muffins with juicy blueberries are so delicious and super easy to make! They’re made with a buttermilk batter, plump berries and topped with a crumbly cinnamon topping. Enjoy these any day of the week, or save this muffin recipe for weekend brunch! You can’t go wrong with these amazing berry muffins!
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How to Make Blueberry Muffins
You’ll love how easy this muffin recipe really is! These blueberry muffins start with a simple buttermilk batter. The buttermilk makes the muffins extra fluffy!
- Just combine the buttermilk, oil, eggs, sugar and vanilla in a large mixing bowl.
- In a separate bowl, combine the dry ingredients: flour, baking soda and powder, salt and cinnamon. The cinnamon adds so much great flavor!
- Next, combine the dry and wet ingredients together and mix just until the dry ingredients are well-incorporated, no more than 1 minute.
- Finally, fold in the berries! Add the cinnamon crumble topping last for some amazing cinnamon flavor!
- Now, the muffins are ready for baking! Bake these berry muffins at 350F/177C for about 20 minutes, or until a toothpick inserted into the center comes out clean.
How to Make Homemade Buttermilk
I love to use buttermilk for my muffin recipes! It makes the muffins moister, softer and fluffier! If you can’t find buttermilk in stores, you can easily make some homemade buttermilk. Simply combine ½ cup (120 ml) whole milk with ½ tablespoon of vinegar or lemon juice and whisk. Let the milk sour for a few minutes and it’s ready to go!
Can I use Frozen Blueberries?
I love these blueberry muffins with fresh blueberries but they’re not always available! You can also use this muffin recipe with frozen berries, too. Just thaw the berries in a large bowl at room temperature or under running water. Place the berries into a colander and let any liquids drain off. You can even pat them dry with a paper towel. Toss them with cornstarch before folding them into the batter.
Cinnamon Crumble Topping
These berry muffins wouldn’t be the same without a delicious cinnamon crumble topping! I love this crumble topping so much! It’s super easy to make and adds so much great flavor!
- Just combine flour, brown sugar, cinnamon and nutmeg in a large bowl, then add melted butter. I recommend using your fingers to work the melted butter into the dry ingredients, until fine crumbs form. Make sure all the flour is incorporated!
- This crumble topping recipe makes quite a bit of crumble! If you don’t want too much crumble on your muffins, just cut the recipe in half! For half the recipe, you’ll need: 1/3 cup + 1 tbsp (46 g) all-purpose flour, 1/4 cup (50 g) brown sugar, 1 tsp cinnamon, 2 tablespoons (28 g) melted butter.
Enjoyed this delicious muffin recipe? Check out some of my other recipes you’re sure to enjoy!
- Lemon Poppy Seed Muffins – you can never go wrong with lemon and poppy seeds! These are glazed with a simple glaze, too!
- Chocolate Pumpkin Muffins – with crunchy pecans and chocolate chips! This pumpkin recipe is perfect for fall!
- Blueberry Crumble Cake – this super easy and delicious blueberry cake is topped with a crunchy oat topping!
- Blueberry Lemon Bundt Cake – another easy cake recipe bursting with berry and lemon flavor! I love this easy cake for breakfast!
- Bakery-Style Blueberry Scones – my all-time favorite recipe, with double the blueberry flavor! Extra fluffy and buttery!
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Cinnamon Crumble Blueberry Muffins Recipe (video)
- ½ cup buttermilk
- ½ cup cooking oil
- ½ cup white granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 ¼ cup all-purpose flour
- 1 tsp EACH: baking powder, baking soda
- 1/8 tsp salt
- 1 tsp ground cinnamon
- 1 cup fresh blueberries
- 1 tbsp cornstarch
- Extra berries for topping
For Cinnamon Crumble Topping:
- ¾ cup all-purpose flour
- ½ cup brown sugar
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ cup melted butter
- Preheat the oven to 350F/177C. Line 10 large muffins tins or 12 to 14 cupcake tins with paper, or spray the inside with baking spray. You can also butter and flour the tins.
- In a large mixing bowl, combine all the wet ingredients: buttermilk, oil, eggs, and vanilla, plus the sugar. Beat the ingredients together for 2 to 3 minutes on medium speed until the eggs are well-beaten.
- In a separate bowl, combine the dry ingredients: flour, baking soda and powder, salt and ground cinnamon. Sift the dry ingredients into the muffin batter, then beat on medium speed for about 1 minute, just until the dry ingredients are well incorporated. Watch my video recipe to see how it’s done.
- In a small bowl, toss together the blueberries with the cornstarch until the berries are well coated. (If using frozen berries, thaw them first) Fold the berries into the muffin batter. Fill each lined muffin or cupcake tin about three-quarters of the way full. Top each muffin with extra blueberries, if desired.
- Next, prepare the cinnamon crumble topping. In a medium bowl, combine the flour, brown sugar, cinnamon and nutmeg. Toss the ingredients together until they’re well combined. Next, pour in the melted butter. Using your fingers, work the melted butter into the dry ingredients, until fine crumbs form and no dry flour is remaining. Spoon a few tablespoons of crumble over each muffing. If you don’t like too much crumble, cut the recipe in half.
- Bake the muffins in the preheated oven at 350F/177C for about 20 minutes, or until a toothpick inserted into the center comes out clean (about 17 minutes for cupcake tins). Let the muffins cool slightly before enjoying.
- For storing these blueberry muffins, allow them to cool completely, then place into an air-tight container and store at room temperature.