Blueberry Muffins with Cinnamon Crumb Topping

Tender, moist and extra-delicious muffins with a crumb topping that's worth the effort.
  • Prep time 20 mins
  • Cook time 25 mins
  • Yields 8-9

Tested by BT!

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  • Recipe Attribution Tyler McRobbie


  • 1.5 cups flour
  • ¾ cup white sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup frozen blueberries
  • Ingredients for the Cinnamon Crumb Topping:
  • 1/2 cup white sugar
  • 1/3 cup flour
  • 1/4 cup cold butter, cubed
  • 1/2 Tbsp ground cinnamon


  • Large bowl
  • Measuring spoons
  • Measuring cups
  • Pyrex measuring glass
  • Fork
  • Butterknife
  • Mixing spoon
  • Muffin tin
  • Muffin liners


Blueberry Muffins

  1. Add the flour, sugar, salt, and baking powder to the bowl. Mix lightly with clean hands.
  2. In a Pyrex measuring glass, add the vegetable oil. Then carefully crack the egg into the oil.
  3. Add the milk to the measuring cup. Gently stir with a fork. Don’t forget to break the yolk!
  4. With your fist, make a dent in the centre of the flour and sugar mixture. Then pour the liquid mixture into the dent.
  5. Gently mix the liquid and dry parts together. Make sure there aren’t any lumps left!
  6. Add the blueberries to the mix, and fold in gently. Don’t let the mix turn blue!
  7. Scoop the mix with a spoon into the muffin tins.

Cinnamon Crumb Topping

  1. With a butter knife, cut the butter into small cubes.
  2. Mix together the sugar, flour, cubed butter and cinnamon gently, until it forms a crumb-like texture. Use a fork to help make sure the pieces of butter are the same size and evenly mixed.
  3. Scoop the topping on to the muffins evenly and neatly. Clean up any spills on the muffin tin or else they’ll burn!

Bake the muffins in a 400° F oven for 20-25 minutes.

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  • I just tried these muffins for the first time and they're incredible. It was perfect for my afternoon snack with a glass of milk!

    Nicole 19 November 2012, at 11:02 am

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