Irresistibly Fluffy Blueberry Muffins with Crumble Topping
Irresistibly Fluffy Blueberry Muffins with Crumble Topping
There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These irresistibly fluffy blueberry muffins with a buttery crumble topping are the perfect way to start your day or enjoy as a sweet snack. Bursting with juicy blueberries and topped with a golden, crispy streusel, these muffins are sure to become a family favorite.
If you love bakery-style treats, you might also enjoy our Ultimate Bakery Style Blueberry Muffins or our Easy Blueberry Muffins with Crumble Topping.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
2. Make the Crumble Topping
In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter cubes 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, baking soda, and salt.
4. Combine the Wet Ingredients
In another bowl, mix the buttermilk, 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; a few lumps are okay.
6. Fold in the Blueberries
Gently fold the 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 2/3 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 comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
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.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
For more delicious muffin recipes, check out our Cream Cheese Blueberry Muffins or our Moist Lemon Blueberry Muffins.
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 batter from turning blue.
How do I make the muffins extra fluffy?
To ensure fluffy muffins, avoid overmixing the batter and make sure your baking powder and baking soda are fresh.
Can I make these muffins ahead of time?
Absolutely! These muffins can be made ahead and stored in an airtight container. They also freeze well for up to 3 months.
Irresistibly Fluffy Blueberry Muffins with Crumble Topping
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
- In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the crumble topping. Add the cold butter cubes and mix until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for the muffins.
- In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold the blueberries into the batter, ensuring they are evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the crumble topping generously over each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
