Easy Blueberry Muffins With Crumble Topping – A Perfect Bakery-Style Treat

Name: Easy Blueberry Muffins With Crumble Topping – A Perfect Bakery-Style Treat
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 ½ cups all-purpose flour; ½ cup granulated sugar; 2 teaspoons baking powder; ½ teaspoon salt; ⅓ cup vegetable oil; 1 large egg; ⅓ cup milk; 1 teaspoon vanilla extract; 1 cup fresh blueberries; ¼ cup all-purpose flour (for topping); ¼ cup granulated sugar (for topping); 2 tablespoons cold butter, cubed (for topping); ½ teaspoon ground cinnamon (for topping)

There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These easy blueberry muffins with crumble topping are a delightful treat that combines the sweetness of fresh berries with a buttery, crisp streusel topping. Whether you’re looking for a quick breakfast option or a sweet snack, these muffins are sure to become a favorite. Plus, they’re simple to make and perfect for sharing with family and friends!

Ingredients

For the Muffins:

1 ½ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
1 large egg
⅓ cup milk
1 teaspoon vanilla extract
1 cup fresh blueberries

For the Crumble Topping:

¼ cup all-purpose flour
¼ cup granulated sugar
2 tablespoons cold butter, cubed
½ 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 with butter or cooking spray.

2. Prepare the Muffin Batter

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together the vegetable oil, egg, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the blueberries.

3. Make the Crumble Topping

In a small bowl, mix the flour, sugar, and cinnamon. Add the cold butter cubes and use your fingers or a fork to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

4. Assemble the Muffins

Divide the muffin batter evenly among the prepared muffin cups, filling each about ⅔ full. Sprinkle a generous amount of the crumble topping over each muffin.

5. Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

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.
Don’t Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
Add a Hint of Lemon: For a bright flavor, add 1 teaspoon of lemon zest to the muffin batter.
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.

Can I make these muffins ahead of time?

Absolutely! These muffins taste great the next day. Store them in an airtight container to keep them fresh.

Can I substitute the all-purpose flour with whole wheat flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option.

For more delicious muffin recipes, check out our Bakery Style Blueberry Streusel Muffins or explore our Ultimate Guide to Bakery Style Blueberry Muffins for more tips and variations. If you’re looking for a quick breakfast idea, our Easy 30 Minute Bakery Blueberry Muffins are a must-try!