Closeup of three blueberry muffins on a white plate.
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5 from 16 votes

Easy Homemade Blueberry Muffins with Crumb Topping

The Best Homemade Blueberry Muffins are sweet and tender with either fresh or frozen blueberries and are incredibly easy to make! These are even made in less than 30 minutes and just one bowl.
Prep Time10 mins
Cook Time17 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry muffins, crumb topping, homemade muffins
Servings: 24 muffins
Calories: 226kcal
Author: Stine Mari | Ginger with Spice


Cinnamon Cardamom Crumb Topping

  • 1/2 cup butter melted. 125ml
  • 1/3 cup white sugar 65g
  • 1/3 cup brown sugar 65g
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp cardamom optional
  • 1 1/2 cups flour 190g

Easy Homemade Blueberry Muffins

  • 2 sticks of butter 225g
  • 1 cup 2 tbsp sugar 225g
  • 4 eggs
  • 1 tsp vanilla optional
  • 1/4 cup buttermilk 60ml. May also use sour cream, kulturmelk or greek yoghurt
  • 1 3/4 cups flour 225g
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 1/2 cups blueberries fresh or frozen. 150g

Basic Cream Cheese Glazing

  • 1/4 cup cream cheese 4 tbsp
  • 1/4 cup powdered sugar 4 tbsp
  • 2 tbsp water or milk


Cinnamon Cardamom Crumb Topping

  • Melt butter, and combine with all the dry ingredients. You will get a lumpy texture. Pour it onto a parchment lined baking sheet and spread it out and let cool.

Easy Homemade Blueberry Muffins

  • Preparations: Pre-heat oven to 430F (220C). Line a muffin tin with muffin liners.
  • Cream butter and sugar: In a large bowl, add room temperature butter and sugar and mix for 4-5 minutes using a handheld or stand mixer. You want it nice and creamy.
  • Add eggs: Add in eggs, one at a time, mixing between each egg. Add in 1 tsp vanilla, if using and buttermilk*.
  • Stir in the dry ingredients: Add in the dry ingredients; flour, baking powder and salt. Combine.
  • Fold in blueberries: Carefully fold in the blueberries. Frozen blueberries are easier to not crush and make a purple batter, but fresh are equally tasty.
  • Fill muffin tins: Fill the lined muffin tin at least 2/3, but all the way up is also good. Pack each muffin with as much crumb topping as you can and will fit. It may look like a lot, but it is amazing.
  • Bake: Bake at 430F (220C) for 5 minutes and then reduce temperature to 375F (190C) and bake an additional 12 minutes. 17 minutes in total.
  • Cool: Cool 5 minutes in the muffin tin before completely cooling on a wire rack.
  • Glazing: Add cream cheese and powdered sugar together in a small bowl. Cream using a handheld mixer, add water to desired consistency.


* Instead of buttermilk you may use Norwegian kulturmelk, sour cream or greek yoghurt. You may also make your own buttermilk: mixing 1/4 cup milk with 1/4 tbsp lemon juice. Let it sit 10 minutes before use.
How to store: Best served the day of, but lasts a couple of days in a cake box. Add paper towels to the bottom of a cake box, add completely cooled muffins in one layer. Add paper towels on top and put the lid on. Store in a dry, room temp place.
Nutrition Facts
Serving Size 1 muffin
Servings Per Container 24

Amount Per Serving
Calories 226 Calories from Fat 111.6
% Daily Value*
Total Fat 12.4g 19%
Saturated Fat 7.6g 38%
Trans Fat g
Cholesterol 58mg 19%
Sodium 193mg 8%
Total Carbohydrate 26.9g 9%
Dietary Fiber 0.7g 3%
Sugars 14.2g
Protein 2.8g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.