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Irresistibly Fluffy Blueberry Muffins with Crumble Topping

These irresistibly fluffy blueberry muffins with a buttery crumble topping are perfect for breakfast or a sweet snack. Bursting with juicy blueberries and topped with a golden, crispy streusel, they are sure to become a family favorite.
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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
  • 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
  • 1/2 cup all-purpose flour (for crumble topping)
  • 1/4 cup granulated sugar (for crumble topping)
  • 1/4 cup brown sugar (for crumble topping)
  • 1/2 teaspoon ground cinnamon (for crumble topping)
  • 1/4 cup cold butter, cubed (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, 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.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for the muffins.
  4. In another bowl, mix the buttermilk, 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; a few lumps are okay.
  6. Gently fold the blueberries into the batter, ensuring they are evenly distributed.
  7. Divide the batter evenly among the muffin cups, filling each about 2/3 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 comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.

Notes

Use fresh blueberries for best results, but frozen can be used without thawing. Avoid overmixing the batter to keep muffins fluffy. Buttermilk can be substituted with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar.