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blueberry-muffins-with-crumble-topping--juicy---irresistible_feature

Irresistible Blueberry Crumble Muffins: A Bakery-Style Delight

These blueberry crumble muffins are a perfect blend of juicy berries, tender crumb, and a buttery crumble topping. They are ideal for breakfast or dessert and 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 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 rolled oats
  • 1/4 cup brown sugar
  • 1/4 cup cold butter, cubed
  • 1/2 teaspoon ground cinnamon

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter or oil.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  4. Gently fold the fresh blueberries into the batter.
  5. In a small bowl, combine the flour, rolled oats, brown sugar, and cinnamon. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle a generous amount of the crumble topping over each muffin.
  7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use fresh blueberries for the best flavor and texture. Avoid overmixing the batter to prevent tough 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.