These Crumb Topped Blueberry Muffins are packed with fresh blueberries and finished off with a light brown sugar and oat crumb topping with a touch of lavender. They have just enough sweetness to not be overpowering and are excellent with a cup of coffee in the morning.

This is an easy to make muffin recipe that will be a hit with blueberry lovers as well as streusel lovers. The bakery style muffin bakes up soft and tender and the slight hint of lavender in the crumb topping will have you coming back for more.

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Bakery Style Quality
🥘 Ingredients
🍽 Equipment
🔪 Instructions
💭 Top Tips
📖 Variations
More Blueberry Recipes to Try
Crumb Topped Blueberry Muffins

Bakery Style Quality

Anytime I see a muffin with a crumb topping, I know it is going to be excellent. And, while you may think by being a bakery style muffin, it is difficult to make, it really is very easy!

To me, a high quality muffin does not always mean a large muffin with a ton of calories. This blueberry muffin is not packed with calories. It is not heavy or dense and it is not packed with so much sugar you need a drink to wash it down with.

This muffin is graced with a small amount of lavender buds in the crumb topping. The lavender lends a delicate flavor that puts these muffins in the out of this world delicious bracket!

A glass bowl full of blueberries with a white cup blurred in the background and a blueberries on a canvas placemat to the left of the glass bowl.

🥘 Ingredients

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Old fashioned oatmeal
Light brown sugar
Flour
Lavender buds
Butter
Flour
Baking Powder
Baking Soda
Salt
Sour Cream
Sugar
Vanilla extract
Oil
Fresh blueberries

Ingredients for the crumb topping from top left to bottom right, melted butter, a red tablespoon with flour, a red quarter cup measure with brown sugar, a red half cup measure with oats, and a silver tin box with lavender buds and the lid to the tin to the left.

🍽 Equipment

Up close image of the muffin to see the texture of the crumb topping.

🔪 Instructions

Step 1:

Preheat the oven to 425°. Place 12 muffin cup liners in muffin pan. Lightly coat liners with cooking spray.
Combine the oats, brown sugar, dried lavender, and 1 tablespoon of the flour in a medium sized mixing bowl. Drizzle the flour mixture with the melted butter and toss with a fork. Set aside.

Step 2:

In a medium sized mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
Place the oil, sour cream, sugar, oil, vanilla, and egg in another medium sized mixing bowl and whisk to combine thoroughly.
Add the sour cream mixture to the flour mixture and stir until just combined. Fold the blueberries, Divide the batter evenly among the prepared muffin cups.

Step 3:

Sprinkle the tops of the muffins evenly with the crumb topping. Bake for 5 minutes. Reduce the oven temperature to 375°. Bake an additional 13 minutes, or until a wooden pick inserted in the center comes out clean.
Cool the muffins in the muffin pan for 5 minutes. Remove the muffins from the pan. Cool completely on a wire rack.

Crumb Topped Blueberry Muffin cut in half to see the inside texture of the muffin.

💭 Top Tips

For tender muffins, don't overmix the muffin batter. Fold the wet and dry ingredients together until they are just combined.
Always mix the wet and dry ingredients separate first. Then combine the two.
Be gentle when folding in the blueberries so they don't burst.
Crush the lavender buds with a mortar and pestle to release more of the aroma before adding to the crumb topping.
If using frozen blueberries, add them to the batter when frozen. Do not thaw them first.
Check the muffins for doneness with a toothpick or cake tester. The muffin is ready if it comes out clean after being inserted into the center.

📖 Variations

Quick oats can be substituted for whole oats.
Leave out the lavender and add 1 teaspoon of cinnamon to the crumb topping.
Substitute Greek yogurt for the sour cream.
Use ½ teaspoon almond extract in place of the vanilla.

Overhead shot of baked crumb topped blueberry muffins in the muffin pan

More Blueberry Recipes to Try

*If you made these Crumb Topped Blueberry Muffins, please give them a star rating*

Crumb Topped Blueberry Muffins

A tender and delicious muffin packed with blueberries and a brown sugar oat topping.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 18

Cooling time 5

Total Time 33

Course Breakfast

Cuisine American

Servings 12

Calories 268 kcal

Ingredients

⅓ cup old-fashioned rolled oats
¼ cup brown sugar packed
1 tablespoon flour
½ teaspoon lavender buds
3 tablespoon unsalted butter melted
2 cups flour
2 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup sour cream
⅔ cup granulated sugar
¼ cup oil
1 teaspoon vanilla extract
1 large egg
1½ cups blueberries

Instructions

Preheat the oven to 425°. Place 12 muffin cup liners in muffin pan. Lightly coat liners with cooking spray. Combine oats, brown sugar, dried lavender, and 1 tablespoon of the flour in a medium sized mixing bowl. Drizzle the flour mixture with the melted butter and toss with a fork. Set aside.
In a medium sized mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
Place the oil, sour cream, sugar, oil, vanilla, and egg in another medium sized mixing bowl and whisk to combine thoroughly.
Add the sour cream mixture to the flour mixture and stir until just combined.
Fold the blueberries, Divide the batter evenly among the prepared muffin cups.
Sprinkle the tops of the muffins evenly with the crumb topping. Bake for 5 minutes. Reduce the oven temperature to 375°. Bake an additional 13 minutes, or until a wooden pick inserted in the center comes out clean.
Cool the muffins in the muffin pan for 5 minutes. Remove the muffins from the pan. Cool completely on a wire rack.