Homemade blueberry muffins with a crumble topping are on a whole new level. Every muffin is packed with blueberries in every bite and decadent with the the streusel topping. These muffins will remind you of something you would get from a fancy café.
These Blueberry muffins are sure to brighten anyones morning or even as an afternoon snack. You could even pack them up and gift them to a neighbour. Be sure to enjoy them quickly though because any fresh fruit muffins will have a shorter shelf life due to extra moisture. The crumble topping is completely optional but trust em when I say it will make these muffins even more delicious.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup butter melted
- ¼ cup oil
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- ¾ cup milk
- 2 cups blueberries fresh or frozen
Crumb Topping
- ⅔ cup all-purpose flour
- ⅓ cup granulated sugar
- ⅛ teaspoon salt
- 4-5 Tablespoons butter melted
Tips & Tricks:
- Streusel Topping: If you notice when combining all of the ingredients for the streusel that its not clumping together and seems less like pea sized clumps and more like wet sugar add some more melted butter the mixture.
- Fresh vs Frozen Blueberries: You can use either type of blueberries. Frozen berries will add a little additional moisture though so consider coating your berries in a tablespoon or 2 of flour.
- Storage: Keep muffins in an airtight container for 3 days. Anything longer then that and the muffins will become very soft from all of the moisture release from the blueberries.
- Change the flavour: Add a tbsp of lemon zest to make this a lemon blueberry muffin. Or add a 1/2 to 1 tsp of cinnamon to the batter for added warmth.
Other Blueberry Recipes You Might Like:
Blueberry Muffins With Crumble Topping
Course: BreakfastCuisine: AmericanDifficulty: EasyKeep the screen of your device on
12
servings10
minutes22
minutes307
kcal32
minutesBlueberry muffins with crumble topping are the perfect breakfast. Every bite is packed with berries and sweetness that will make any café jealous.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter melted
1/4 cup oil
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3/4 cup milk
2 cups blueberries fresh or frozen
- Crumble Topping
2/3 cup all-purpose flour
1/3 cup granulated sugar
1/8 teaspoon salt
4-5 tablespoon butter melted
Directions
- Preheat your oven to 375 degrees. While thats happening line a muffin pan with baking cups or grease well with cooking spray. (Silicone baking cups work great too.) Set that to the side.
- In a medium bowl, mix together the flour, baking powder and salt. Set aside.
- In a different large bowl, mix together your butter, oil, and sugar with a fork until smooth. Add the eggs, vanilla, and milk and mix well until combined.
- Next add the previously prepared flour mixture into the liquid mixture and stir just until most of the streaks of flour are incorporated. Fold in the blueberries, being careful not to smash them. If using frozen blueberries, do not defrost before adding them to the batter.
- Once the batter is just barley combined fill each baking cup ¾ full.
- In another bowl creaye the crumble by mixing the flour, sugar, salt, and melted butter together in a medium bowl using a fork for the crumb topping, then divide evenly among the muffins, sprinkling about 1 heaping tablespoon of the top of each muffin before baking. This is completely optional.
- Bake for 22-25 minutes, until done. Cool for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Nutrition Facts: Serving Size: 1, Calories 307, Total Fat 13.7g (18% Daily Value), Saturated Fat 5.9g (30% Daily Value), Cholesterol 53mg (18% Daily Value), Sodium 172mg (7% Daily Value), Carbohydrate 42.6g (15% Daily Value), Dietary Fiber 1.4g (5% Daily Value), Sugars 20g, Protein 4.7g
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