Blueberry Muffins with Crumb Topping

July 8, 2014 049 blueberry muffin2

It’s blueberry season!!   My daughters and I love picking blueberries just as much as we love picking strawberries.  Blueberry muffins were the first thing the girls wanted to make with our fresh-picked blueberries.  While this is not a typical recipe I would post on here (as I do not consider it healthy), it is something we enjoy making occasionally (and it is blueberry season), so I thought I would share it.  It is quick and simple to make.  I hope you enjoy it as much as we do!

Update 8/16/2014 – These blueberry muffins just won 2nd place in a baking contest at the Marshfield Fair in Marshfield, MA!! 🙂

To come up with this recipe, I started with a long-time favorite blueberry muffin recipe of ours which you can find here.  From there, I made a few healthy modifications and came up with this:


1 ½ cups all-purpose flour

¾ cup white sugar

2 teaspoons baking powder

1/3 cup coconut oil

1 egg

about 1/3 cup milk

1 cup fresh blueberries


½ cup white sugar

1/3 cup all-purpose flour

¼ cup butter, cubed

1 ½ teaspoons ground cinnamon



  1. Preheat oven to 400 degrees. Line muffin tin with muffin liners.
  2. Combine 1 ½ cups flour, ¾ cup sugar, and baking powder.
  3. Place coconut oil into a 1-cup measuring cup; add the egg and enough milk to fill the cup. Mix this into the flour mixture.
  4. Fold in blueberries
  5. Fill all 12 muffin cups evenly and sprinkle with crumb topping mixture (directions below.)
  6. Bake for approximately 18 minutes at 400°.


Crumb Topping:

 Mix together ½ cup sugar, 1/3 cup flour, ¼ cup butter, and 1 ½ teaspoons cinnamon. Mix with fork and sprinkle over muffins before baking.

Yield: 12 muffins

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