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.

If you love baking, you might also enjoy our best homemade blueberry muffins recipe for another delicious variation.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1/2 cup all-purpose flour (for crumble topping)
• 1/4 cup brown sugar (for crumble topping)
• 1/4 cup cold butter, cubed (for crumble topping)
• 1/2 teaspoon ground cinnamon (for crumble topping)

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.
2. Mix Dry Ingredients: In a large bowl, whisk together 1 1/2 cups flour, granulated sugar, baking powder, and salt.
3. Combine Wet Ingredients: In another bowl, mix the vegetable oil, egg, milk, and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Add Blueberries: Gently fold in the fresh blueberries.
6. Prepare Crumble Topping: In a small bowl, mix 1/2 cup flour, brown sugar, cold butter, and cinnamon until the mixture resembles coarse crumbs.
7. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the crumble topping evenly over the batter.
8. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer 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: For a nutty flavor, add chopped nuts like walnuts or pecans to the crumble topping.
• 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 batter from turning purple.

Can I make these muffins ahead of time?
Absolutely! These muffins can be made ahead and stored in an airtight container. They also freeze well for up to 3 months.

What can I use instead of blueberries?
You can substitute blueberries with other berries like raspberries, blackberries, or chopped strawberries.

For more delicious breakfast ideas, check out our peanut butter oatmeal cookies or chocolate chip oatmeal cookies for a sweet start to your day.

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Calories: 220

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1/2 cup all-purpose flour (for crumble topping)
• 1/4 cup brown sugar (for crumble topping)
• 1/4 cup cold butter, cubed (for crumble topping)
• 1/2 teaspoon ground cinnamon (for crumble topping)

Method

 

Instructions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together 1 1/2 cups flour, granulated sugar, baking powder, and salt.
3. In another bowl, mix the vegetable oil, egg, milk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the fresh blueberries.
6. In a small bowl, mix 1/2 cup flour, brown sugar, cold butter, and cinnamon until the mixture resembles coarse crumbs.
7. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the crumble topping evenly over the batter.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Use fresh blueberries for best results, but frozen can be used without thawing. Avoid overmixing the batter to keep muffins light and fluffy. Customize the topping with chopped nuts if desired.