Blueberry muffins with crumb topping is hands-down one of my favorite family recipes! The lemon zest really brings out the blueberry buckle flavor! I’ve had this blueberry muffin recipe for years, from my mom. A lot of great recipes I make come from her!

Enjoy alone as a weekday breakfast, or as the perfect accompaniment to brunch: sweet blueberry muffins with crumb topping, and savory Jalapeno Popper Quiche. If you’re up for another batch of muffins on your brunch menu to feed a crowd, include an easy batch of Rhubarb Applesauce Muffins or some Banana Coconut Muffins with Pineapple.

a single blueberry muffin with crumb topping on a plate with a lemon in the background and some whole fresh blueberries on the plate and in the foreground

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What is Blueberry Buckle, You Ask?

A buckle is kind of a cobbler because the top is coarse, unlike a pie or tart. The crumbly crust is spooned over the fruit making a streusel-like topping. Very rustic and very ‘country,’ this old-fashioned blueberry buckle recipe is as easy to make as it is to eat! This blueberry buckle cake (muffin version) can be made in mini-size, regular-sized or Texas-sized for every appetite!

Overhead view of the making of blueberry buckle in a baking tin and blueberries sprinkled onto the batter before the crumb topping is added

How Do You Make Blueberry Buckle?

Don’t worry if you don’t have fresh blueberries (although, they are always best). If you use frozen berries, select berries that are whole and plump so they ‘pop’ in your mouth!

  1. Preheat oven and grease muffin pan of your choice. You can also use paper muffin liners if you like.
  2. Cream together butter and wet ingredients.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gently fold the dry ingredients into the wet, but only slightly. Over-mixing will produce muffins that won’t rise as much and will not be as tender.

A four photo process shot of the making of blueberry muffins with crumb topping: sprinkle blueberries on the batter, add streusel topping on top of the blueberries

  1. Pour the muffin batter equally into the muffin pan.
  2. Gently sprinkle the blueberries evenly into each muffin cup and then sprinkle on the streusel topping. Press down on the topping with the back of a spoon to make sure it stays on top of the muffin.
  3. Bake for about 30 minutes or until a wooden pick inserted into the center of a muffin comes out clean.Let the muffin cool in the pan on a wire rack, about 5 to 10 minutes. Using a knife, run it around the edge of each muffin to remove from the pan. If your muffins are in paper muffin cups, simply pop them out!

A tray of 6 cooked blueberry muffins in a pan and a lemon and zester in the background
My kids love making these. Mixing, sprinkling, more mixing, and more sprinkling. They snack on the blueberries along the way, and they LOVE the tasty blueberries mixed with lemony sweetness when they get to eat the muffins at the end.

Other Ideas to Make Berry Buckle

Instead of a blueberry buckle recipe, try raspberries, blackberries, or even chopped strawberries! Just don’t forget to add the lemon zest to really make those flavors sing!

We definitely enjoy healthy banana blueberry bran muffins. To make a more healthy blueberry buckle recipe, swap out the regular flour for whole wheat flour.

Blueberry muffins with crumb topping on a white plate - one of the muffins is cut in half so you can see the inside

You may also like to try Lemon Blueberry Loaf, or Blueberry Corn Muffins slathered with Honey Butter. Serve along with your favorite fruit salad and a lovely cup of tea or coffee.

a Blueberry Muffin with Crumb Topping on a white plate with blueberries and muffins on the side
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Blueberry Muffins With Crumb Topping

Blueberry buckle muffins are delicious and fun to make with the kids. The bold zesty lemon flavor of this blueberry muffin with crumb or streusel topping recipe is the perfect balance of lemon and blueberries.

Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings 12 muffins
Author Candace




  • Grease 12 large muffin tins. Preheat oven to 350°F.
  • In a medium bowl, combine butter, sugar, egg, vanilla, and milk.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Add dry ingredients to the wet ingredients and stir only slightly. Spoon the batter evenly between 12 muffin tins (I use a 3 Tablespoon cookie scoop).
  • Sprinkle the blueberries evenly on top of the batter of the 12 muffins.
  • Combine Topping ingredients and spoon evenly over the 12 muffins.
  • Bake for 30 minutes. Allow to cool in tins for 5-10 minutes. Carefully run a knife around muffins and remove from muffin tins. Serve or cool on a cooling rack.
5 from 8 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 211 | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 125mg | Potassium: 79mg | Fiber: 1g | Sugar: 19g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Bread, Breakfast
Cuisine American

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A close up of a single blueberry muffin on a plate with a lemon in the background and blueberries on a plate in the foreground.

Two Blueberry muffins with streusel topping on plate - one of the muffins is cut in half to see the inside
A tray of 6 cooked blueberry muffins in a pan and a lemon and zester in the background
Two pictures on with the crumble added to the blueberries before baking and the other is a close up of half of a blueberry buckle muffin on a plate


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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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Recipe Rating


    1. So happy to hear that you love these muffins so much, Katherine! I have only tried the recipe aw written. I’m sure it’d be delicious as a coffee cake. Let us know if you try it!

  1. 5 stars
    These are the bomb. Even my son who “hates” blueberries can’t get enough!! Thank you for this wonderful recipe

  2. I had lost this recipe and didn’t know if I would be able to find it since it was so old. Thank you for bringing it back to me. It is my family’s favorite blueberry muffin recipe.

    1. Thank you Lee! I remember this one from when I was a little one too. My mom always made it (with us!).