Cinnamon Sugar Crumble Blueberry Muffins 

 September 30, 2020

Written By Kristina

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Morning pastries are a daily indulgence of mine. I can't seem to get through the morning without satisfying that craving for freshly baked good. Yes, you can stop by your local coffee shop everyday and pick up some pastries...

But why not make your own fresh baked, crispy-topped, cinnamon sugar blueberry muffins?

A question I started asking myself not too long ago.

Immediately, my cravings told me that a soft inside, crunchy outside was just inevitably the way to go. After much deliberation, I've created what I think to be the most simple, delicious, semi-healthy blueberry muffins you can create. 

(Please leave a comment below if you think otherwise. We're open to all feedback!)


- Wet Ingredients -

  • 1½ cups all purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt

- Dry Ingredients -

  • 1 egg
  • ⅓ cup vegetable oil
  • ⅓ cup milk
  • 1 cup blueberries

- Crumble Ingredients -

  • ⅓ cup flour
  • ½ cup granulated sugar
  • ¼ cup butter, cold and in small cubes
  • 1½ teaspoons ground cinnamon


1. Prepare a muffin tin by greasing or filling with paper liners. Preheat your oven to 400°F (200°C).

2. In a large bowl, combine all dry ingredients and mix well with a fork or whisk. (flour, sugar, baking powder and salt)

3. In a measuring cup, add the ⅓ cup vegetable oil, the egg, and then fill with milk up to the 1 cup mark. Stir wet ingredients together.

4. Add your wet ingredients into your dry ingredients and mix until combined. Gently fold in the blueberries. Your batter will be quite thick.

5. In a small bowl mix all ingredients for the crumb topping. During this step, it is most efficient to use your hands to really mash the butter and fully incorporate everything. This may take a few minutes of mixing and mashing (mixture should look similar to picture below).

6. Fill your muffin tins almost to the top with the muffin matter, and layer the top with the crumb mixture. You should have enough batter and crumb topping for 12 muffins. (see images below)

7. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Cool muffins on a rack for 20 minutes before enjoying.

*You can keep your muffins in an airtight container at room temperature for up to 5 days. Reheat them in the oven for a warm breakfast or snack. 

Other Ingredients to Experiment with

Yes, we're pretty confident that cinnamon and blueberries can hold their own, but in case you'd like to dabble with some other varieties, here's a list of potential ingredients you could add:

  • Strawberries
  • Rasberries
  • Blackberries (yes, pretty much any berries to replace blueberries)
  • Flavor infused sugar (instead, or in addition to, cinnamon sugar)

Yes, I know, not a huge list. But the fact of the matter is, not a lot of people deviate, because blueberries and cinnamon-sugar fit the bill perfectly. Overcomplicating a classic pastry is a mistake we encourage you not to make.

In Conclusion 

Getting comfortable with the in-and-outs of baking is an important skill to have in your tool belt. Muffins are the simplest to make, but they are surprisingly difficult to master. Over time, I've found texture to be of the utmost importance. 

Thankfully, the blueberries really help keep the inside moist, and the topping helps keep the top dry and crunchy. In other words, the ingredients here are surprisingly forgiving, making this recipe another simple and delicious creation.

We hope you feel the same.



About the author

Kristina is a world-traveling foodie whose mission is to explore and recreate the most delicious cuisine. While still an avid traveler, Kristina has taken culinary refuge in the great country of the Czech Republic. When she isn't nannying or exploring the beautiful city of Prague, she's sharing her favorite recipes on the web.

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