To Die For Blueberry Muffins with Crumble Topping

There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These muffins are soft, fluffy, and bursting with juicy blueberries, topped with a golden, buttery crumble that makes them simply irresistible. Whether you’re looking for a delightful breakfast treat or a cozy snack, this recipe is a must-try for all muffin lovers.

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 with butter.

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.

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; a few lumps are okay.

6. Fold in the Blueberries

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

7. Fill the Muffin Tin

Divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle the crumble topping generously over each muffin.

8. Bake

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

9. 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.
• Butter Temperature: Ensure the butter for the crumble topping is cold. This helps create a crumbly texture.
• 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 can I make these muffins extra moist?

For extra moist muffins, you can add a tablespoon of sour cream or yogurt to the batter.

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 Ultimate Guide to Moist Fluffy Bakery Blueberry Muffins and Easy Blueberry Muffins With Crumble Topping – Bakery Style Recipe.

To Die For Blueberry Muffins with Crumble Topping

These muffins are soft, fluffy, and bursting with juicy blueberries, topped with a golden, buttery crumble that makes them simply irresistible. Perfect for breakfast or a cozy snack, this recipe is a must-try for all muffin lovers.

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 (for crumble topping)
• 1/2 teaspoon ground cinnamon (for crumble 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.
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.
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. Be careful not to overmix; a few lumps are okay.
6. Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
7. Divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle the crumble topping generously over each muffin.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. 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 without thawing. Do not overmix the batter to avoid dense muffins. Ensure the butter for the crumble topping is cold for a crumbly texture. Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.