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blueberry-muffins-with-crumble-topping--juicy---irresistible_feature

Irresistible Blueberry Crumble Muffins: A Bakery-Style Delight

These Irresistible Blueberry Crumble Muffins combine juicy berries, tender crumb, and a buttery streusel topping for a perfect breakfast or dessert. Easy to make with fresh or frozen blueberries, they are sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 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)
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed

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 cooking spray.
  2. In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the crumble topping. Add the cold cubed butter and mix until the mixture resembles coarse crumbs. Set aside.
  3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  4. In another bowl, whisk together the buttermilk, 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—the batter should be slightly lumpy.
  6. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
  7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle the crumble topping generously over each muffin.
  8. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use fresh or frozen blueberries without thawing. Avoid overmixing the batter to prevent dense muffins. Buttermilk can be substituted with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar.