Irresistible Blueberry Muffins With Crumble Top

There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These muffins are not just any ordinary muffins—they are fluffy, moist, and topped with a golden crumble that adds the perfect crunch. Whether you’re looking for a delightful breakfast treat or a sweet snack, these blueberry muffins with crumble top are sure to impress. Let’s dive into the recipe and create a batch of these irresistible treats!

Ingredients

For the Muffins:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract

For the Crumble Topping:

• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons cold butter, cubed
• 1/2 teaspoon ground cinnamon

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.

2. Prepare the Crumble Topping

In a small bowl, combine the flour, sugar, and cinnamon for the crumble topping. Add the cold butter and use your fingers or a fork to mix until the mixture resembles coarse crumbs. Set aside.

3. Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt for the muffins.

4. Combine the Wet Ingredients

In another bowl, beat the egg lightly. Add the milk, vegetable oil, and vanilla extract, and mix well.

5. Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix—the batter should be slightly lumpy.

6. Fold in the Blueberries

Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.

7. Fill the Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

8. Add the Crumble Topping

Sprinkle a generous amount of the crumble topping over each muffin.

9. Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

10. Cool and Serve

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Expert Tips

• Use Fresh Blueberries: Fresh blueberries work best for this recipe, but you can also use frozen blueberries. If using frozen, do not thaw them before adding to the batter.
• Do Not Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
• Customize the Topping: For extra flavor, add a pinch of nutmeg or a handful of chopped nuts to the crumble topping.
• Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

FAQ

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter to prevent the color from bleeding.

How do I make these muffins extra fluffy?

To ensure fluffy muffins, avoid overmixing the batter and make sure your baking powder is fresh.

Can I substitute the vegetable oil with another oil?

Yes, you can use melted coconut oil or any neutral-flavored oil like canola or sunflower oil.

For more delicious muffin recipes, check out our Irresistibly Fluffy Blueberry Muffins with Crumble Topping or try our Easy 30 Minute Bakery Blueberry Muffins for a quick homemade treat.

Enjoy your homemade blueberry muffins with crumble top, and happy baking!

Irresistible Blueberry Muffins With Crumble Top

These fluffy, moist blueberry muffins are topped with a golden crumble, making them perfect for breakfast or a sweet snack. The recipe is easy to follow and guarantees a delightful treat every time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Calories: 220

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour (for crumble topping)
• 1/4 cup granulated sugar (for crumble topping)
• 2 tablespoons cold butter, cubed
• 1/2 teaspoon ground cinnamon

Method

 

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
2. In a small bowl, combine the flour, sugar, and cinnamon for the crumble topping. Add the cold butter and mix until the mixture resembles coarse crumbs. Set aside.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt for the muffins.
4. In another bowl, beat the egg lightly. Add the milk, vegetable oil, and vanilla extract, and mix well.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly lumpy.
6. Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
7. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
8. Sprinkle a generous amount of the crumble topping over each muffin.
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use fresh blueberries for best results, but frozen can be used if not thawed. Avoid overmixing the batter to keep muffins fluffy. Customize the crumble topping with nutmeg or chopped nuts for extra flavor.