Easy Blueberry Muffins With Crumble Topping – A Delicious Breakfast Treat
Easy Blueberry Muffins With Crumble Topping – A Delicious Breakfast Treat
There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These easy blueberry muffins with a crumble topping are not only delicious but also simple to make. Perfect for breakfast, brunch, or a sweet snack, these muffins are sure to become a family favorite. The juicy blueberries combined with the buttery crumble topping create a texture and flavor that’s simply irresistible.
If you love bakery-style treats, you’ll adore these homemade muffins. They’re soft, tender, and bursting with fresh blueberry flavor. Plus, the crumble topping adds a delightful crunch that takes them to the next level. Whether you’re making them for a special occasion or just because, these muffins are a crowd-pleaser.
For more muffin inspiration, check out our Bakery Style Streusel Blueberry Muffins or our Easy Moist Lemon Blueberry Muffins.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
For the Crumble Topping:
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons cold butter, cubed
- ½ teaspoon ground cinnamon
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 with butter or cooking spray.
2. Prepare the Muffin Batter
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together the vegetable oil, egg, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the blueberries.
3. Make the Crumble Topping
In a small bowl, mix together the flour, sugar, and cinnamon. Add the cold butter and use your fingers or a fork to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Assemble the Muffins
Divide the muffin batter evenly among the prepared muffin cups, filling each about ⅔ full. Sprinkle the crumble topping generously over each muffin.
5. Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring 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.
- Don’t Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
- Make Ahead: You can prepare the muffin batter the night before and store it in the refrigerator. Bake them in the morning for fresh muffins.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
For more tips on making the perfect muffins, check out our Ultimate Guide to Moist Fluffy Bakery Blueberry Muffins.
FAQ
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter to prevent the color from bleeding.
How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.
Can I make these muffins without the crumble topping?
Absolutely! The muffins will still be delicious without the crumble topping. You can also sprinkle a little sugar on top before baking for added sweetness.
If you’re looking for more breakfast ideas, our Easy 30 Minute Bakery Blueberry Muffins are another great option.
Easy Blueberry Muffins With Crumble Topping – A Delicious Breakfast Treat
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter or cooking spray.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together the vegetable oil, egg, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- In a small bowl, mix together the flour, sugar, and cinnamon for the crumble topping. Add the cold butter and use your fingers or a fork to work it into the dry ingredients until the mixture resembles coarse crumbs.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about ⅔ full. Sprinkle the crumble topping generously over each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
