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Blueberry Crunch Muffins

Blueberry Crunch Muffins are a delicious twist on a brunch classic with the delicious addition of an oatmeal crumble topping.

Blueberry Crunch Muffins

Blueberry Crunch Muffins

Here’s a blueberry crunch twist on a real breakfast classic, the blueberry muffin. I have added a very crunchy oatmeal crumble baked right on top of the muffins for extra flavour and texture.

I get asked a lot about the rolled oats that I use in crumb toppings and in crumbles. One example is my favourite buttery delicious, old fashioned Apple Crumble recipe. I like them as unprocessed as possible so I almost always use plain large rolled oats.


Fresh blueberries close up.

Fresh blueberries are great when they are available but I mostly use frozen berries when not in season.

stock photo of frozen blueberries in a white bowl.

Frozen blueberries are also perfectly fine to use in this recipe.

More processed oatmeal like minute oats or quick oats, have a floury texture. That can have the effect of adding more flour to the mix. It potentially could upset the balance of dry ingredients to butter and ending up with a more dusty, less crunchy crumble.

Blueberry Crunch Muffins

Blueberry Crunch Muffins

The basic recipe makes amazingly moist and delicious plain blueberry muffins too, if you prefer not to add the crumble. A sprinkle of turbinado sugar on top of the batter before baking is great on the plain muffins too.

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Blueberry Crunch Muffins

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Blueberry Crunch Muffins
Yield: 18 regular or 12 jumbo muffins

Blueberry Crunch Muffins

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

This blueberry crunch version is a delicious twist on a classic blueberry muffin, adding a buttery oatmeal streusel topping to the moist tender muffin base.


For the Muffins

  • 2½ cups flour
  • 3 tsp baking powder
  • 2 eggs
  • 1¼ cups sugar
  • 2 tsp vanilla extract
  • ¼ cup melted butter
  • ¼ cup vegetable oil
  • ½ cup whipping cream
  • ½ cup milk
  • 2 tbsp apple cider vinegar
  • 2 cups fresh or frozen blueberries

For the oatmeal crumble topping

  • 1 tsp baking powder
  • ¾ cups rolled oats, large
  • 1 cup flour
  • ½ cup brown sugar
  • ¾ cup butter, cut in small cubes


  1. Preheat oven to 350 degrees F. grease 18 muffin tins well or line them with paper liners
  2. To prepare the muffin batter
  3. Sift together the flour and baking powder. Set aside.
  4. In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs, sugar and vanilla extract high speed until foamy and slightly stiffened.
  5. Mix together the melted butter and oil in a measuring cup with a spout.
  6. Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
  7. Mix together the whipping cream, milk and cider vinegar.
  8. Add slowly to the mixing bowl continuing to mix but at a reduced speed.
  9. Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don’t worry about small lumps in the batter, they are fine.
  10. When the dry ingredients are almost incorporated, gently fold in the blueberries.
  11. Spoon batter into well greased or paper lined muffin tins, filling them almost to the top.

To prepare the oatmeal crumble topping

  1. Mix together the flour, baking powder, rolled oats and brown sugar.
  2. Using your hands, rub the butter thoroughly through the dry ingredients.
  3. Squeeze the crumble mixture together in small handfuls. It should hold together.
  4. Break off small pieces of the crumble about the size of the tip of your little finger and sprinkle them over the surface of the batter in the muffin tins.
  5. Bake in a preheated 350 degree F oven for about 20-25 minutes or until a wooden skewer inserted into the center of a muffin comes out clean.

    Nutrition Information



    Serving Size

    1 g

    Amount Per Serving Calories 336Total Fat 17gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 7gCholesterol 56mgSodium 205mgCarbohydrates 43gFiber 1gSugar 21gProtein 4g

    The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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    Thursday 3rd of October 2019

    Recipe looks amazing! Prep time in excess of 3 this an error or am I missing something?

    Barry C. Parsons

    Saturday 5th of October 2019

    OOPS! Typo. I entered 220 minutes instead of 20. Fixed now.


    Sunday 8th of January 2017

    Love these! Made them twice in the last week and they were amazing. Love all your recipes! Usually make something from here at least once a week :)


    Sunday 31st of July 2016

    Tried these a few weeks ago and they were the best blueberry muffins I ever tasted. I'm thinking about making them with some local strawberries. Any suggestions regarding using strawberries instead of blueberries?

    Barry C. Parsons

    Friday 19th of August 2016

    Just be sure to cut them in small chunks.

    Siobhan Jeddore

    Thursday 10th of September 2015

    I don't have any whipping cream, could I use all milk??

    Barry C. Parsons

    Monday 5th of October 2015

    In a pinch , yes.

    Susan M

    Sunday 14th of June 2015

    LOVE, LOVE, LOVE your scone recipes and can't wait to try these. I don't have vegetable oil - do you recommend using applesauce in place of the oil or increasing the butter to 1/2 cup or _____? Thanks so much!

    Barry C. Parsons

    Monday 15th of June 2015

    I've never used apple sauce in this recipe. The veg oil is what gives added moistness to these muffins.

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