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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.
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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 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.