Easy Blueberry Muffins With Crumble Topping
Easy Blueberry Muffins With Crumble Topping
There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These easy blueberry muffins with a crumble topping are the perfect way to start your day or enjoy as a sweet treat any time. Bursting with juicy blueberries and topped with a buttery, crunchy crumble, these muffins are sure to become a family favorite.
Whether you’re looking for a quick breakfast option or a delightful snack, this recipe is simple to follow and delivers bakery-style results every time. Plus, the crumble topping adds an extra layer of texture and flavor that makes these muffins irresistible.
Ingredients
For the Muffins:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
For the Crumble Topping:
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons cold butter, cubed
- ½ 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 or cooking spray.
2. Prepare the Muffin Batter
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well to ensure there are no lumps.
In another bowl, whisk together the vegetable oil, egg, milk, and vanilla extract until smooth. 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 in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
3. Make the Crumble Topping
In a small bowl, combine the flour, sugar, and cinnamon. Add the cold butter cubes and use your fingers or a fork to mix until the mixture resembles coarse crumbs.
4. Assemble the Muffins
Divide the muffin batter evenly among the prepared muffin cups, filling each about ⅔ full. Sprinkle a generous amount of the crumble topping over each muffin.
5. Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- Use Fresh Blueberries: Fresh blueberries work best in this recipe, but you can also use frozen blueberries. If using frozen, do not thaw them before adding to the batter to prevent the batter from turning purple.
- Do Not Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
- Customize the Topping: For a nutty flavor, add chopped nuts like walnuts or almonds to the crumble topping.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them 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 avoid discoloration.
How do I prevent the muffins from sticking to the pan?
Using paper liners or greasing the muffin tin well with butter or cooking spray will help prevent sticking.
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.
For more delicious muffin recipes, check out our Bakery Style Fluffy Blueberry Streusel Muffins or explore other breakfast ideas like our Ultimate Chewy Oatmeal Cookies.
Enjoy your homemade blueberry muffins with a crumble topping, and share them with family and friends for a delightful treat!
Easy 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 or cooking spray.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well to ensure there are no lumps.
- In another bowl, whisk together the vegetable oil, egg, milk, and vanilla extract until smooth. 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 in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- In a small bowl, combine the flour, sugar, and cinnamon for the crumble topping. Add the cold butter cubes and use your fingers or a fork to mix until the mixture resembles coarse crumbs.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about ⅔ full. Sprinkle a generous amount of the crumble topping over each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
