Muffins are really an excuse to eat cake for breakfast, right? We’re on board with that! These homemade Blueberry Muffins with Crumb Topping are one of our favorite sweet breakfast options. Each muffin is filled with loads of fresh blueberries enveloped in a sweet batter, a hint of lemon and creamy Greek yogurt for balance, and a crumble topping for extra flavor and texture. So it really is breakfast, all packed into a cute little cake! They are moist, tender, and the crumble topping gives them bakery-style flair that you can make and enjoy at home. Whether you’re baking them for a weekend breakfast, a satisfying snack, or fruity dessert, this recipe is easy, reliable, and guaranteed to become a favorite.

A tall, domed blueberry muffin peeking out behind other muffins.

Six blueberry muffins in a muffin tin. The muffins are spaced out, so that they alternate in the tin. This helps them bake taller.

Why You’ll Love These Blueberry Muffins with Crumb Topping

Moist and tender from yogurt. We use plain Greek yogurt instead of sour cream to keep these little breakfast cakes moist.
Bakery-style crumble topping. The crumble topping makes these muffins look and taste like something you’d find in a bakery window.
Packed with juicy blueberries. Take a bite out of these muffins and enjoy how the juicy blueberries pop in your mouth!
Easy, reliable, and beginner-friendly. These muffins are the perfect recipe for beginner bakers, or for eager kids who want to bake something with their parents. This recipe is straightforward and simple, and the oven does most of the work for you.

Ingredients You’ll Need for Blueberry Muffins (and Substitutions)

Batter essentials – all-purpose flour, melted butter, plain Greek yogurt, brown and granulated (or cane) sugars, baking powder and baking soda, lemon juice, vanilla, salt, and fresh blueberries (tossed with a little extra flour).
Crumble topping – flour, melted butter, brown sugar, and a little salt.
Substitutions – use sour cream instead of Greek yogurt, frozen blueberries instead of fresh, or substitute some rolled oats for some of the flour in the crumble topping.

Step-by-Step: How to Make Blueberry Muffins with Crumb Topping

Preheat the oven to 425°F and line a muffin tray with liners or generously spray/butter the muffin cups.
In a small bowl, mix together the crumble ingredients and set aside.
Mix dry ingredients in a bowl (remaining flour, baking powder, baking soda, salt).
Toss the blueberries with 1 tbsp flour.
In a separate large bowl, whisk together butter and sugars, then add eggs, one at a time, whisking after each. Whisk in yogurt, vanilla, and lemon.
Whisk in dry ingredients until just combined (don’t overmix), then fold in the blueberries.
Using an ice cream scoop or a spoon, scoop batter into each liner, filing to the top. Top each muffin with crumble.
Bake at 425°F for 5 minutes (this gives them a nice initial lift so they’ll be tall and fluffy), then reduce oven temp to 350°F while muffins are still in the oven. Bake another 15-18 minutes, or until a toothpick inserted into the center comes out with only a few crumbs.
Let rest for 5-10 minutes, then remove muffins from tin and let cool before eating.

Hand holding a blueberry muffin topped with crumble, with more muffins in the background.

Tips for Making Taller Muffins

Fill every other cup in the muffin tin. While we sometimes fill each muffin cup when we make these, we know that for taller muffins, you should fill every other muffin cup. Alternating them allows the air to circulate better in the oven and lets the muffins bake taller because they aren’t as crowded. They’ll still cook fine if you want to fill each cup with batter instead, but they’ll be less tall.
Fill them high with batter. Add enough batter to fill the muffin cups to the top. This will help give them a nice dome when they bake.
Bake them at a higher temp for a few minutes. Baking them at 425°F for 5 minutes helps give them a nice initial lift and encourages them to be taller and fluffier.

Close up of blueberry muffins with crumb topping, resting on a cooling rack.

Fun Flavor Variations

Change up the fruit. Instead of blueberries, you can use fresh blackberries (you may want to halve them first so they’re not too big) or raspberries.
Add nuts. Mix in some toasted chopped walnuts, sliced almonds, or even chopped pecans.
Mix in chocolate chips. For some extra chocolatey, dessert notes, add some mini chocolate chips or chopped chocolate pieces.

Close up of a blueberry muffin with crumb topping in a purple muffin liner. More muffins are in the background.

Blueberry Muffins with Crumb Topping

5 from 4 votes

These homemade Blueberry Muffins with Crumb Topping are one of our favorite sweet breakfast options. Each muffin is filled with loads of fresh blueberries enveloped in a sweet batter with a hint of lemon and creamy Greek yogurt and a crumble topping for extra flavor and texture.

Print Recipe Pin Recipe

Prep Time:15

Cook Time:20

Total Time:35

Course: Baked Goods, Breakfast

Cuisine: American

Keyword: Easy

Servings: 12 muffins

Equipment

Standard muffin tin

Ingredients

Crumble Topping

6 tbsp all-purpose flour
2 tbsp brown sugar
2 tbsp melted butter
Pinch of salt

Muffins

1 ½ cups fresh blueberries washed and patted dry
1 tbsp flour for blueberries
1 ¾ cup all-purpose flour spooned and leveled (about 219 grams)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup melted butter cooled
½ cup granulated sugar (or cane sugar)
½ cup brown sugar packed
⅔ cup plain Greek yogurt
2 eggs room temperature
2 tsp vanilla extract
2 tbsp lemon juice

Instructions

Preheat the oven to 425°F and line a muffin tray with liners or generously spray/butter the muffin cups.
In a small bowl, mix together the crumble ingredients and set aside.
6 tbsp all-purpose flour, 2 tbsp brown sugar, 2 tbsp melted butter, Pinch of salt
Toss the blueberries with 1 tbsp flour.
1 ½ cups fresh blueberries, 1 tbsp flour for blueberries
Mix dry ingredients in a bowl (remaining flour, baking powder, baking soda, salt).
1 ¾ cup all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt
In a separate large bowl, whisk together butter and sugars.
½ cup granulated sugar (or cane sugar), ½ cup melted butter, ½ cup brown sugar
Add eggs, one at a time, whisking after each.
2 eggs
Whisk in yogurt, then the vanilla and lemon.
⅔ cup plain Greek yogurt, 2 tsp vanilla extract, 2 tbsp lemon juice
Whisk in dry ingredients until just combined (don’t overmix), then fold in the blueberries.
1 ½ cups fresh blueberries
Using an ice cream scoop or a spoon, scoop batter into each liner, filing to the top, then top each muffin with crumble.
Bake at 425°F for 5 minutes (this gives them a nice initial lift so they’ll be tall and fluffy), then reduce oven temp to 350°F while muffins are still in the oven. Bake another 15-18 minutes, or until a toothpick inserted into the center comes out with only a few crumbs.
Let the muffins rest for 5-10 minutes, then remove them from tin and let cool before eating.

Notes

This recipe makes 12 large muffins made in a standard muffin tin.

Final Thoughts

Blueberry muffins are a classic for a reason! They’re comforting, simple but not boring, and bursting with blueberry flavor. If you’re looking for a cozy and easy breakfast option for lazier mornings, you should definitely make these muffins. If you make this recipe, let us know what you think in the comments or tag us on Instagram!

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Pinterest image of a blueberry muffin with crumb topping, with the post title overlaid on top of the image.

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