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Irresistible Blueberry Muffins With Crumble Top – Fluffy & Moist Recipe

These blueberry muffins with crumble top are fluffy, moist, and bursting with juicy blueberries. The golden crumb topping adds a delightful crunch, making them perfect for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  4. Gently fold the fresh blueberries into the batter.
  5. In a small bowl, combine the flour, sugar, and cinnamon for the crumble topping. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle a generous amount of the crumble topping over each muffin.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Notes

Use fresh blueberries for the best texture and flavor. Avoid overmixing the batter to keep the muffins fluffy. For a bright flavor, add 1 teaspoon of lemon zest to the batter. Muffins can be stored in an airtight container for up to 3 days or frozen for up to a month.