Blueberry Crumble Muffins

Soft, fluffy muffins bursting with blueberries and topped with a buttery crumble. Perfect for breakfast, brunch, or a cozy afternoon snack.

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Overview

• Preparation Time: 15 minutes

• Cook Time: 20–25 minutes

• Total Time: 40 minutes

• Yield: 12 standard muffins

• Skill Level: Easy

• Intensity: ★☆☆☆☆ (1/5 – Beginner-friendly)

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Ingredients

For the Muffin Batter:

• 1 ½ cups (190g) all-purpose flour

• ¾ cup (150g) granulated sugar

• ½ tsp salt

• 2 tsp baking powder

• ⅓ cup (80ml) vegetable oil

• 1 large egg

• ⅓–½ cup (80–120ml) milk (whole or 2%)

• 1 ½ tsp vanilla extract

• 1 ¼ cups (190g) fresh or frozen blueberries (do not thaw if frozen)

For the Crumble Topping:

• ⅓ cup (70g) light brown sugar, packed

• ¼ cup (30g) all-purpose flour

• ¼ tsp ground cinnamon

• 3 tbsp (45g) cold unsalted butter, cubed

Equipment Needed

• Standard 12-cup muffin tin

• Paper muffin liners (optional but recommended)

• Mixing bowls (medium and large)

• Whisk and fork

• Spatula or spoon

• Pastry cutter or fingers for crumble

• Cooling rack

Preparation Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners or lightly grease with butter or non-stick spray.

Step 2: Make the Crumble Topping

In a medium bowl, mix together brown sugar, flour, and cinnamon. Add the cold butter cubes. Use a pastry cutter, fork, or your fingers to work the butter into the dry mixture until you have a coarse, sandy texture with pea-sized bits. Set aside in the fridge while you make the muffin batter.

Step 3: Combine Dry Ingredients

In a large mixing bowl, whisk together:

• All-purpose flour

• Sugar

• Baking powder

• Salt

Mix thoroughly to evenly distribute the leavening agent.

Step 4: Mix Wet Ingredients

In a separate medium bowl or large measuring cup, whisk together:

• Vegetable oil

• Egg

• Milk (start with ⅓ cup and add more if needed)

• Vanilla extract

Step 5: Combine Wet and Dry

Make a well in the center of your dry ingredients. Pour the wet mixture into the well and stir gently until just combined. The batter should be thick but scoopable. Do not overmix, or the muffins may turn out tough.

If the batter feels too dry or thick, add a tablespoon or two of extra milk until it’s smooth but not runny.

Step 6: Fold in Blueberries

Gently fold the blueberries into the batter using a spatula. If using frozen berries, toss them in a tablespoon of flour before adding to prevent them from sinking.

Step 7: Fill Muffin Cups

Spoon the batter evenly into the 12 prepared muffin cups, filling each about ¾ full.

Sprinkle a generous amount of the crumble topping over each muffin, pressing lightly to help it adhere.

Step 8: Bake

Bake at 375°F (190°C) for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (but not wet batter).

Step 9: Cool

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions

These muffins are delicious warm from the oven, but equally good at room temperature. Serve with:

• A dollop of whipped butter or cream cheese

• A hot mug of coffee or herbal tea

• A drizzle of honey or a dusting of powdered sugar for added flair

Tips and Variations

Tips:

• Use fresh blueberries when in season for the best flavor, but frozen work great too—just don’t thaw them.

• Don’t overmix your batter. Stirring too much can make the muffins dense and chewy.

• If you want extra rise and fluffiness, let the batter rest for 10 minutes before baking.

Variations:

• Lemon Blueberry Muffins: Add 1 tbsp lemon zest and 1 tbsp lemon juice to the batter.

• Nutty Crumble: Add chopped pecans or walnuts to the crumble topping for texture.

• Mini Muffins: Make these bite-sized by baking in a mini muffin tin. Reduce baking time to 12–14 minutes.

Storage and Make-Ahead

• Room Temperature: Store muffins in an airtight container for up to 3 days.

• Refrigerator: They will keep up to 5 days, though the crumble may soften slightly.

• Freezer: Wrap each muffin tightly in plastic wrap and freeze for up to 2 months. Reheat in the microwave or oven until warmed through.

Nutrition Facts (Per Muffin)

Note: Nutritional values are approximate and may vary depending on ingredient brands.