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Irresistible Blueberry Muffins with Crumble Top

These blueberry muffins with a crumble top are a perfect blend of fluffy, moist, and crunchy textures. Ideal for breakfast or a sweet snack, this recipe is sure to become a 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
  • 1/2 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 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 to prevent sticking.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the buttermilk, 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 in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
  5. 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.
  6. Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle a generous amount of the crumble topping over each muffin.
  7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Use fresh blueberries for the best texture and flavor. Avoid overmixing the batter to prevent dense muffins. Buttermilk can be substituted with a mixture of lemon juice or vinegar and milk. Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.