Blueberry Crumb Cake Muffins

"Hello to Sunday and more daylight! Blueberry Crumb Cake Muffins with a crumbly, and slightly crunchy coconut streusel topping, makes for the most delicious muffin top. A cross between a cake and a muffin, you get the best of both😍. Happy weekend!"
-- @bluehousekitchendc
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  • Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 12

Recipe Card

For the Streusel Topping


  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup old-fashioned rolled oats
  • 1/2 cup all purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup shredded coconut, optional

For the Muffins


  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • 1 cup full fat sour cream, or plain greek yogurt
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 cup fresh blueberries

To Make the Muffins


  • Step 1

    Preheat the oven to 375°F. Line a muffin pan with 12 paper liners and set aside.

  • Step 2

    To make the streusel topping: Place all the ingredients in a medium bowl and mix with your hands until combined and crumbly. Set aside.

  • Step 3

    To make the muffins: Cream the butter, brown sugar, and granulated sugar in the bowl of a stand mixer, or in a large bowl using an electric hand mixer. Add the eggs one at a time, mixing after each addition.

  • Step 4

    Add the vanilla, salt, and sour cream; combine just until thoroughly mixed, occasionally scraping the bottom and sides of the bowl with a rubber spatula.

  • Step 5

    Add the flour and baking powder and mix until smooth. Fold in the blueberries. Scoop the batter evenly into the paper liners, about three-fourths full.

  • Step 6

    Sprinkle the topping evenly over the muffins. Bake for 25-30 minutes, until the tops are golden brown and a toothpick inserted into the center comes out with a few crumbs. Let cool slightly before removing from the pan.