Blueberry Muffins with Cinnamon Crumb Topping

Blueberry Muffins with Cinnamon Crumb Topping
Good mornin’ sunshine! I hope you all had a wonderful Independence Day Celebration. Hopefully as you browse the web this morning, your fingers aren’t burned from any firework mishaps. That would really be a shame, to have burned fingers. Or burned anything, for that matter!
We especially don’t want anyone to burn these muffins.
A couple of weeks ago we were getting ready
to go to my sisters house for a BBQ.
LittleTwinBoyAaon (soon to be 4) asked me if they had a trampoline that he could jump on. I said that I wasn’t sure,
we’d have to see when we got there.
He took his big brother Marks hand (soon to be teen) and said
“Hey Mark, if they don’t have one let’s not cry about it…okay?”
“Okay, buddy. I’ll try not to.” answered Mark.
That’s a good life lesson, don’t you think?
If life doesn’t go your way….let’s not cry about it, okay?
Pretty good motto.
Unless you’re hormonal.
Then, go ahead and cry me a river. Everything seems a lot better after you get it out of your system.
 Just don’t burn the muffins while you cry…..or at the very least don’t get your salty teardrops in the batter. No reason to ruin a perfectly good batch of muffins just because of a silly thing like hormones.
You are going to love these babies. I have tried many blueberry muffin recipes in the past. None have ever
turned out to be blog worthy.
(Hate it when that happens! I didn’t cry about it, okay?)
 But this fine recipe will be worth your time, my friends. Worth it, and worth it, and worth it. The crumbly top is just a bite of pure heaven and the inside is moist and perfectly sweet.
That’s enough to get anyone out of a hormonal funk….
go ahead, cry about that one.
Blueberry Muffins with Cinnamon Crumb Topping
Yield: 12 muffins
Time: 30-40 minutes
1 1/2 C flour
3/4 C sugar
1/2 t salt
2 t baking powder
1/3 C canola oil (or vegetable)
1 egg
2/3 C milk
1 C fresh or frozen blueberries
Crumb Topping:
1/2 C white sugar
1/3 C flour
1/4 C butter, cubed
1 1/2 t ground cinnamon
1. In a medium sized bowl stir together the dry ingredients. In a small bowl whisk together the wet….then, let the two worlds collide, folks. Stir just until incorporated, don’t over mix.
2. Add the blueberries and stir ever so carefully. You don’t want that beautiful purple juice spreading all over into your batter. If it does, let’s not cry about it okay? Let’s just be happy about our lives. It is summer after all, and the world is a beautiful place. And we’re making muffins. All good things, my friends.
3. To make the crumb topping choose your self out a small bowl and mix up the flour, sugar and cinnamon. Add the cubed, cold butter and smash it all around with a pastry blender or fork.
4. This is what you’re looking for, nice crumbly crumbs.
5. Line your muffin tins with liners (or don’t, if you don’t have any….let’s not cry if we don’t, okay?) Fill the liners 3/4 of the way full, then sprinkle with the crumb topping.
6. Bake at 400 degrees for about 20-25 minutes.
Beautiful Crumb Topped muffins.
Go ahead.
 Cry a few tears of joy…..these muffins deserve to
be applauded in such a manner.

Post a comment!


  1. 1
    July 5, 2010 at 4:27 pm

    Mmm these sound heavenly!

  2. 2
    July 5, 2010 at 4:42 pm

    another recipe I can use my blueberries in, yay! I have 2 large blueberry bushes which are loaded. I cannot wait to make these.

    Rebekah @

  3. 3
    July 7, 2010 at 7:46 pm

    Blueberries are prolific now and these muffins- especially that crumb topping- look delicious. Thanks for sharing your recipe!

  4. 4
    May 9, 2011 at 4:17 pm

    made these muffins! they turned out beautifully! thanks for the recipe!

  5. 5
    May 17, 2011 at 8:36 pm

    made these today on a rainy day and my family all loved them! fast and simple. thank you!

  6. 6
    September 25, 2012 at 3:35 pm

    I’ve been searching for the perfect blueberry muffin recipe for years. I think I’ve found it; we loved these muffins.

  7. 7
    Sherry Robinson
    March 18, 2013 at 6:42 pm

    I have a dumb question! When you say “white sugar” in the topping is that confectioners sugar? I’ m always confused about that! Thanks! Love, Love, Love your blog!

    • 8
      March 19, 2013 at 7:43 am

      Hi Sherry,
      Thanks for your question, and for your kind words. So glad you enjoy the blog. The recipe calls for regular, white sugar (not confectioners/powdered sugar). Good luck! Hope you love them.

  8. 9
    May 26, 2019 at 1:14 am

    Whenever i bake with crumble topping…it get burned..the muffin are fine..only the topping get burned…what should i do

    • 10
      June 26, 2019 at 10:40 am

      Hi Mansi,
      Thanks for your question. I would suggest turning down your oven just a bit, 10 degrees would help a lot.
      Best of luck!

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