
You guys, it’s time to make your mornings legendary with the Best Blueberry Muffins you’ve ever tasted! Picture waking up to a warm batch of tender, fruit-packed muffins crowned with a buttery Cinnamon Crumble that crackles at every bite. Intrigued yet? Let me spill the tea on how these little wonders reclaimed their place in my kitchen—and why they’ll own a spot in yours, too.
Muffins? What Muffins?
Flashback: I scrolled through my entire blog library—45 posts deep—and realized something downright criminal. Not a single muffin recipe! How is that possible in a baking blog called Cupcakes Garden? I got so lost in creamy frostings and cupcake fantasies that Basic Blueberry Muffins became a distant memory.
Then one night, guilt pangs hit me like a rogue blueberry. “Muffins, where have you been?” I wondered. Clearly, I owed my dear muffin tins a heartfelt apology.
The Great Blueberry Comeback
So I pitched the idea to my husband: “How about Berry Muffins for breakfast tomorrow?” He, the ever-caffeinated sandwich king, agreed without hesitation—because let’s be real, who says no to fresh muffins?
Late that night, the aroma of baking vanilla and sweet berries blanketed the house. My husband shuffled in (half-asleep zombie mode) and mumbled, “Is that… muffins?” When I told him to scram until morning, he countered, “One crumb won’t kill me.” Spoiler: Before midnight, the crumble topping had its own hide-and-seek game with the cookie jar.
Why These Are Truly “Easy”
I know what you’re thinking: “Are these going to be complicated?” Heck no. These are Easy Blueberry Muffins Simple enough for novice bakers and World’s Easiest Blueberry Muffins for donut-defectors alike. No fussy steps, no exotic equipment—just a bowl, a whisk, and your favorite muffin tin.
Pro Tip: Use room-temperature ingredients. Nobody needs a lumpy batter—trust me, it’s a total vibe killer.
The Magic of Cinnamon Crumble
Let’s talk topping. Regular muffins are cute, but these Streusel Muffins are show-stoppers. The Cinnamon Crumble uses a quick mix of butter, sugar, flour, and cinnamon. It bakes into a crunchy shower of sweet spice that contrasts with the pillowy muffin interior. Seriously, it’s the stuff muffin dreams are made of.
Healthier-ish? Yep!
Worried about gorging on sugar at sunrise? These double as Easy Blueberry Muffins Healthy if you swap in half whole-wheat flour and reduce granulated sugar by a couple of tablespoons. Blueberries bring antioxidants, fiber, and that burst-of-summer flavor punch, so you can feel a smidge better about devouring two before coffee.
The Inside Scoop: Moistness Matters
You know how some muffins end up dry enough to sandpapers? Not here. These are Moist Blueberry Muffins With Sugar Topping—the sugar in the crumble melts slightly, seeping into the crumb and keeping it ultra-soft. Plus, fresh berries release little juice pockets as they bake, elevating every single bite.
FYI, if your blueberries are tiny, add a handful of chopped strawberries or raspberries to mix things up. Because variety is life, friends.
Ready to Rise and Shine?
Here’s the lowdown: once you pull these babies from the oven, let them chill for five minutes in the tin. This quick rest ensures the crumb sets just right and the berries don’t rebel by oozing everywhere. Then, pop them onto a wire rack to cool slightly—though IMO, they’re best warm, slathered in butter or cream cheese.
Rhetorical moment: Who wouldn’t want a tray of these beauties waiting in the morning?
Final Thoughts
Whether you need a foolproof breakfast for back-to-school chaos or a weekend treat that doubles as dessert, these muffins hit every mark. They’re the kind of baked goods that make neighbors suspicious—“Did you bake again?”—and make your coffee cup jealous of all the attention.
So, dust off that mixing bowl and reclaim your muffin mojo. Your breakfast game is about to get a major upgrade with these Best Blueberry Muffins—complete with a dreamy Cinnamon Crumble and all the berry-forward goodness you crave.
Happy baking, muffin maniacs! 🍇🧁


Best Blueberry Muffins with Cinnamon Crumble Topping
- Total Time: 40 minutes
- Yield: 18 muffins
Description
Wake up your mornings with these tender blueberry muffins, crowned with a crunchy cinnamon streusel. Packed with juicy berries and topped with a buttery crumble, they’ll soon claim the throne as your go-to breakfast treat!
Ingredients
Muffins
- 2 cups all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- 2 large eggs (or 3 small)
- 1 cup granulated sugar
- 1 cup plain yogurt
- ½ cup canola (or vegetable) oil
- 1 tsp vanilla extract
- 2⅓ cups blueberries, fresh or thawed from frozen
- Reserve 1 cup for batter
- Keep 1⅓ cups for topping
- 1–2 tbsp flour (to dust the berries)
Cinnamon Streusel
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- 1 stick (½ cup) salted butter, melted
- 1 tsp ground cinnamon
Instructions
- Prep & Preheat
- Heat oven to 400°F.
- Line a standard 12-cup muffin tin with paper liners.
- Make the Streusel
- In a small bowl, whisk together 1 cup flour, ⅔ cup sugar, and cinnamon.
- Pour in melted butter and stir with a fork until the mixture clumps into coarse crumbs. Set aside.
- Combine Dry Muffin Ingredients
- In a large mixing bowl, whisk together 2 cups flour, baking powder, and salt.
- Mix Wet Ingredients
- In a separate bowl, beat eggs with 1 cup sugar until smooth.
- Stir in yogurt, oil, and vanilla until the mixture turns pale yellow.
- Form the Batter
- Pour the wet mix into the dry ingredients. Gently fold by hand just until no streaks of flour remain.
- Add the Blueberries
- Toss 1 cup of blueberries with 1–2 tablespoons of flour in a small bowl, coating them lightly.
- Carefully fold these berries into the batter, trying not to break them.
- Fill & Top
- Divide the batter equally among the muffin cups, filling each to about two-thirds full.
- Sprinkle the remaining 1⅓ cups berries over the tops.
- Generously cover each muffin with the cinnamon streusel.
- Bake
- Slide the pan into the oven, immediately lowering the heat to 375°F.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve
- Let the muffins rest in the pan for 5 minutes.
- Transfer to a wire rack to cool slightly before enjoying.
Notes
Chef’s Tip: For extra flavor, swap half the plain yogurt for Greek yogurt—or fold in a handful of chopped nuts into your streusel. These muffins also freeze beautifully; just pop them in a sealed bag for a quick breakfast fix any day of the week!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast