Ultimate Blueberry Muffins With Crumble Top Recipe

There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These ultimate blueberry muffins with crumble top are fluffy, moist, and bursting with juicy blueberries. The crumbly topping adds a delightful texture that makes them irresistible. Perfect for breakfast or a sweet treat any time of day!

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.

2. Prepare the Crumble Topping

In a small bowl, combine the flour, sugar, and cinnamon for the crumble topping. Add the cold butter and mix with your fingers 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, mix the milk, vegetable oil, egg, and vanilla extract until well combined.

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.

6. Fold in the Blueberries

Gently fold the fresh blueberries into the batter.

7. Fill the Muffin Tin

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

8. Add the Crumble Topping

Sprinkle the crumble topping evenly over the muffin batter.

9. Bake

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

10. Cool and Serve

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Expert Tips

• Use Fresh Blueberries: Fresh blueberries work best, but you can also use frozen ones. 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: Add a pinch of nutmeg or a handful of chopped nuts to the crumble topping for extra flavor.
• 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?

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?

For extra fluffy muffins, make sure your baking powder is fresh and do not overmix the batter.

Can I substitute the milk?

Yes, you can use almond milk, soy milk, or any other plant-based milk as a substitute.

For more delicious muffin recipes, check out our Easy Moist Lemon Blueberry Muffins Recipe or our Ultimate Bakery Style Streusel Blueberry Muffins Recipe.

Enjoy your homemade blueberry muffins with crumble top!

Ultimate Blueberry Muffins With Crumble Top Recipe

These ultimate blueberry muffins with crumble top are fluffy, moist, and bursting with juicy blueberries. Perfect for breakfast or a sweet treat any time of day!

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.
2. In a small bowl, combine the flour, sugar, and cinnamon for the crumble topping. Add the cold butter and mix with your fingers 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, mix the milk, vegetable oil, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
6. Gently fold the fresh blueberries into the batter.
7. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
8. Sprinkle the crumble topping evenly over the muffin batter.
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Use fresh blueberries for best results. Do not overmix the batter to avoid dense muffins. Customize the crumble topping with nutmeg or chopped nuts for extra flavor. Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.