Description
Indulge in these irresistible Blueberry Muffins with Crumb Topping! This easy recipe delivers moist, tender muffins bursting with juicy blueberries and a sweet, buttery crumb. Perfect for breakfast, brunch, or a delightful snack any time of day.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
- ½ cup all-purpose flour (for crumb topping)
- ⅓ cup granulated sugar (for crumb topping)
- ¼ cup cold butter, cut into small pieces (for crumb topping)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the 2 cups flour, ¾ cup sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
- Gently fold in the blueberries.
- In a small bowl, combine the ½ cup flour and ⅓ cup sugar for the crumb topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Fill each muffin cup about ¾ full with batter.
- Sprinkle the crumb topping evenly over the muffin batter in each cup.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use room temperature wet ingredients.
- To prevent blueberries from sinking, toss them with a tablespoon of flour before folding them into the batter.
- Do not overmix the batter to ensure tender muffins.
- If using frozen blueberries, do not thaw them before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: blueberry muffins, crumb topping, muffins, blueberry crumb muffins, breakfast, brunch, baking, homemade, dessert recipe