Personalized Introduction

There’s something incredibly comforting about baking muffins, especially when the kitchen fills up with the smell of warm cinnamon and sweet blueberries. These Blueberry Cinnamon Crumble Muffins 🫐🧁 are one of those recipes that always make me smile—soft, fluffy, full of juicy blueberries, and topped with a buttery crumble that makes every bite feel like a little treat.

The very first time I made them, I remember thinking, “Why don’t I bake muffins more often?” They were unbelievably easy, and the taste… wow. The cinnamon crumble on top turns golden and crisp, while the inside stays moist and soft. They’re perfect for slow mornings, quick breakfasts, or even cozy evenings with a cup of tea. Honestly, I’ve made them for friends and family so many times, and everyone always asks for the recipe.

If you’ve been wanting a homemade treat that feels warm, nostalgic, and bakery-style without the bakery prices, these muffins are your new go-to. Let’s bring that delicious smell into your home together!

Nutritional Benefits

Blueberries aren’t just delicious—they’re packed with antioxidants, especially vitamin C and fiber, which support your immune system and digestion. Cinnamon can help regulate blood sugar levels and adds warmth without extra calories. Using oil instead of butter in the batter keeps the muffins moist while reducing saturated fats.

You can also make these muffins even healthier by using whole-wheat flour, reducing the sugar slightly, or adding nuts for extra protein and crunch. It’s a treat, but one with a few nutritional bonuses baked right in.

Adaptable Variations

• Healthier Version: Replace half the flour with whole-wheat flour and reduce sugar by 1–2 tablespoons.
• Lemon Twist: Add 1 teaspoon lemon zest to the batter for a bright, fresh flavor.
• Nuts for Crunch: Add chopped walnuts or pecans to the crumble topping.
• Dairy-Free: Use almond milk or oat milk, and replace butter with coconut oil.
• Mixed Berry Muffins: Swap blueberries with raspberries, blackberries, or a combination.

Blueberry Cinnamon Crumble Muffins 🫐🧁

Ingredients

Muffins

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ⅓ cup vegetable oil
• 1 large egg
• ½ cup milk (any type)
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries

Crumble Topping

• ¼ cup flour
• ¼ cup brown sugar
• ½ teaspoon cinnamon
• 3 tablespoons cold butter, cubed

Instructions

1. Prepare the oven. Preheat to 375°F (190°C) and line your muffin pan with paper liners.
2. Mix dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Mix wet ingredients. In a separate bowl, whisk oil, egg, milk, and vanilla until smooth.
4. Combine. Pour the wet ingredients into the dry mixture and stir gently. Do not overmix—lumps are totally fine and keep the muffins fluffy.
5. Add blueberries. Gently fold them into the batter. If using frozen berries, don’t thaw them.
6. Make the crumble. Mix flour, brown sugar, and cinnamon. Add cold butter and pinch with your fingers until crumbly.
7. Fill the muffin cups. Spoon batter evenly into the muffin pan (about ¾ full), then top with a generous amount of crumble.
8. Bake. Bake for 18–22 minutes or until a toothpick comes out clean and the tops are golden.
9. Cool. Let them rest in the pan for 5 minutes, then transfer to a rack to cool completely.

Practical & Valuable Tips

• Don’t overmix the batter. This is the #1 secret to soft, fluffy muffins.
• Use cold butter for the crumble. That’s what gives it that irresistible crunchy top.
• Coat blueberries in a spoonful of flour. This helps prevent them from sinking to the bottom.
• Check early. Every oven is different—start checking at 18 minutes so they don’t overbake.
• Make ahead. These muffins freeze beautifully. Just microwave for 10–15 seconds to enjoy warm again.

Frequently Asked Questions

1. Can I use frozen blueberries? Yes! Just don’t thaw them to avoid turning the batter purple.
2. Can I make these gluten-free? Use a 1:1 baking gluten-free flour blend.
3. How do I store the muffins? Keep them in an airtight container for up to 3 days or freeze for up to 2 months.
4. Can I skip the crumble topping? You can, but it adds amazing texture and flavor—you won’t regret adding it!

Call to Action

If you make these Blueberry Cinnamon Crumble Muffins, I’d love to hear how they turned out! Share your photos, leave a comment, or save the recipe on Pinterest so you can bake them again anytime. Your feedback keeps me inspired to create more cozy, delicious recipes for you!