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easy-blueberry-muffins-with-crumble-topping---what-molly-made_feature

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, crunchy streusel, they are sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter or oil.
  2. In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter cubes and use a fork or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
  3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
  4. In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  6. Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
  7. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  8. Sprinkle a generous amount of the crumble topping over each muffin.
  9. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use fresh blueberries for best results. Do not overmix the batter to avoid dense muffins. Customize the crumble topping with nutmeg or cardamom for added flavor. Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.