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easy-blueberry-muffins-with-crumble-topping---what-molly-made_feature

Easy Blueberry Muffins With Crumble Topping

These easy blueberry muffins with a crumble topping are perfect for breakfast or a sweet treat. Bursting with juicy blueberries and topped with a buttery streusel, they are sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 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 milk
  • 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 topping)
  • 1/4 cup granulated sugar (for topping)
  • 1/4 cup cold butter, cubed (for topping)
  • 1/2 teaspoon ground cinnamon (for 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 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. 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. Fill each muffin cup about two-thirds full with the batter. Sprinkle a generous amount of the crumble topping over each muffin.
  5. 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.

Notes

Use fresh blueberries for best results, but frozen can be used if not thawed. Do not overmix the batter to avoid dense muffins. Customize the topping with nutmeg or chopped nuts for extra flavor. Store in an airtight container for up to 3 days or freeze for up to 3 months.