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easy-blueberry-muffins-with-crumble-topping---what-molly-made_feature

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

These easy blueberry muffins with crumble topping combine the sweetness of fresh berries with a buttery, crisp streusel topping. They are simple to make and perfect for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

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)

Method
 

Instructions
  1. 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. 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. Gently fold in the blueberries.
  3. In a small bowl, mix the flour, sugar, and cinnamon for the crumble topping. 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. 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 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.

Notes

Use fresh blueberries for best results, but frozen can be used without thawing. Avoid overmixing the batter to keep muffins light and fluffy. Add lemon zest for a bright flavor. Store in an airtight container for up to 3 days or freeze for up to 3 months.