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Blueberry Poppy Seed Crumb Muffins

Soft and delicious Blueberry Poppy Seed Muffins are topped with an amazing crumb topping and baked to perfection.

Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins


  • 1/2 cup butter {softened}
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar {packed}
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1/2 tbsp poppy seeds
  • 2 cups blueberries

Crumb Topping

  • 1/4 cup butter {softened}
  • 1/2 cup brown sugar
  • 1/2 cup all purpose flour
  • 3/4 tsp cinnamon


  1. Preheat oven to 350 degrees.  Cream together butter, sugar, egg and vanilla extract.  Add in flour, baking powder and salt and combine.  Pour in milk and mix {but do not over mix}.  Add poppy seeds and stir until they are evenly distributed.  Gently fold in blueberries, being sure that you don't over mix so that they don't bleed into the batter.  Using a large scoop, scoop a mound of batter into the muffin pan.

  2. In another bowl combine the crumb topping ingredients and cut them together.  Be sure to not over mix into a paste.  Sprinkle the crumbs over the top of the blueberry muffins.  Bake for 20-24 minutes or until golden brown and/or a tooth pick inserted in the middle comes out clean.  Remove from oven and let cool for at least 15 minutes.  Serve warm or store in an air tight container at room temperature for up to 4 days. They also freeze well for up to 3 months.