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. Bursting with juicy blueberries and topped with a buttery streusel, these muffins are sure to become a family favorite.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 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 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 with butter.
2. Prepare the Muffin Batter
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the milk, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
3. Make the Crumble Topping
In a small bowl, combine the flour, sugar, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs.
4. Assemble the Muffins
Fill each muffin cup about two-thirds full with the batter. Sprinkle a generous amount of the crumble topping over each muffin.
5. Bake
Bake for 20-25 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 for this recipe, but you can also use frozen blueberries. 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.
Can I make these muffins ahead of time?
Absolutely! These muffins taste great the next day. Store them in an airtight container to keep them fresh.
Can I substitute the all-purpose flour?
For a healthier option, you can use whole wheat flour or a gluten-free flour blend. Keep in mind that the texture may vary slightly.
For more delicious muffin recipes, check out The Best Homemade Blueberry Muffins Recipe You’ll Ever Bake and To Die For Blueberry Muffins with Crumble Topping.
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.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the milk, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- In a small bowl, combine the flour, sugar, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs.
- Fill each muffin cup about two-thirds full with the batter. Sprinkle a generous amount of the crumble topping over each muffin.
- Bake for 20-25 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.
