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–+ servings

Blueberry Crumble Muffins

Deliciously moist blueberry muffins topped with a crunchy crumble, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk
  • 1/2 cup Vegetable oil
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 1 cup Fresh blueberries Can substitute with frozen blueberries
Crumble Topping
  • 1/2 cup All-purpose flour
  • 1/3 cup Brown sugar
  • 1/4 cup Unsalted butter Melted
  • 1/2 teaspoon Cinnamon

Method
 

Prepare Muffin Batter
  1. Preheat the oven to 375°F (190°C) and grease the muffin tin.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
Make Crumble Topping
  1. In a small bowl, mix together the flour, brown sugar, melted butter, and cinnamon until crumbly.
Bake Muffins
  1. Divide the muffin batter evenly among the muffin tin cups.
  2. Sprinkle the crumble topping over each muffin.
  3. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  4. Allow to cool for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For a sweeter muffin, add more sugar to the batter. Store in an airtight container for up to 3 days.

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