Easy Blueberry Muffins With Crumble Topping – A Bakery-Style Treat
Easy Blueberry Muffins With Crumble Topping – A Bakery-Style Treat
There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These easy blueberry muffins with crumble topping are a delightful treat that combines the sweetness of fresh berries with a buttery, crisp streusel topping. Perfect for breakfast, brunch, or a sweet snack, these muffins are sure to become a family favorite. Follow this simple recipe to create bakery-style muffins right in your own home.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
Step-by-Step Instructions
1. Preheat and Prepare
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. Make the Muffin Batter
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the milk, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the blueberries.
3. Prepare the Crumble Topping
In a small bowl, mix the flour, granulated sugar, brown sugar, and cinnamon. Add the cold cubed butter and use your fingers or a fork to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Assemble the Muffins
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.
5. Bake
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- Use Fresh Blueberries: Fresh blueberries work best for this recipe, but you can also use frozen blueberries. If using frozen, do not thaw them before adding to the batter.
- Don’t Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
- Customize the Topping: Add a pinch of nutmeg or a handful of chopped nuts to the crumble topping for extra flavor and texture.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
FAQ
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter to prevent the color from bleeding.
How do I make these muffins extra moist?
For extra moist muffins, you can add a tablespoon of sour cream or yogurt to the batter. This will also add a slight tanginess that complements the sweetness of the blueberries.
Can I make these muffins ahead of time?
Absolutely! These muffins can be made ahead and stored in an airtight container. They also freeze well, so you can enjoy them anytime by simply thawing at room temperature or warming them in the microwave.
For more delicious muffin recipes, check out our Ultimate Blueberry Muffins Recipe or try our Bakery Style Streusel Blueberry Muffins for another delightful variation.
Enjoy your homemade blueberry muffins with crumble topping, a perfect treat for any time of the day!
Easy Blueberry Muffins With Crumble Topping – A Bakery-Style Treat
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter or cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the milk, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- In a small bowl, mix the flour, granulated sugar, brown sugar, and cinnamon for the topping. Add the cold cubed butter and use your fingers or a fork to work it into the dry ingredients until the mixture resembles coarse crumbs.
- 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.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
