advertisement
Blueberry Crumb Muffins are the perfect blend of moist, fluffy muffin and a sweet, crunchy topping. They make a wonderful breakfast or snack, and are especially delicious when served warm with a pat of butter. These muffins are easy to make and can be ready in under 30 minutes.
advertisement
Why You’ll Love This Recipe
- Bursting with Blueberries: Fresh blueberries add a juicy sweetness to every bite.
- Crunchy Crumb Topping: The cinnamon-sugar crumb topping provides a delightful contrast to the soft muffin.
- Quick and Easy: Simple ingredients and straightforward steps make this recipe a breeze.
Ingredients
Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk (approximately)
- 1 cup fresh blueberries
Crumb Topping
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, room temperature
- 1/2 teaspoon ground cinnamon
Instructions
1. Preheat Oven and Prepare Topping
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the muffin cups.
- Make the Crumb Topping: In a small bowl, combine 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1/2 teaspoon cinnamon. Use a fork to smash the butter until the mixture is crumbly and evenly distributed. Refrigerate the topping to allow the butter to firm up slightly.
2. Prepare Muffin Batter
- Combine Dry Ingredients: In a large bowl, mix together 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder.
- Mix Wet Ingredients: Place the vegetable oil into a 1-cup measuring cup; add the egg and enough milk to fill the cup. Mix this into the dry ingredients until just combined.
- Fold in Blueberries: Gently fold the fresh blueberries into the batter.
3. Assemble and Bake
- Fill Muffin Cups: Fill the prepared muffin cups about 3/4 full with the batter.
- Add Crumb Topping: Sprinkle the crumb topping evenly over the muffins.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Additional Information
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Servings: 12 muffins
- Calories: Approximately 250 kcal per muffin
Tips
- Blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent the color from bleeding.
- Mixing: Be careful not to overmix the batter; it should be just combined to ensure the muffins are tender.
- Crumb Topping: Ensure the butter in the crumb topping is well-chilled before baking for the best texture.
FAQ
Can I use whole wheat flour? Yes, you can substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
Can I use other fruits? Absolutely! Try using raspberries, blackberries, or even chopped strawberries.
How should I store these muffins? Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Variations
- Lemon Blueberry Muffins: Add 1 tablespoon of lemon zest to the batter for a zesty twist.
- Nutty Crumb Topping: Add 1/4 cup chopped nuts to the crumb topping for extra crunch.
What to Serve with Blueberry Crumb Muffins
- Butter or Jam: Serve with a pat of butter or your favorite jam.
- Coffee or Tea: Pair with a hot cup of coffee or tea for a perfect morning treat.
These Blueberry Crumb Muffins are sure to become a staple in your breakfast rotation. Enjoy their sweet, fruity goodness any day of the week!
