Ultimate Blueberry Muffins With Crumble Top Recipe
Ultimate Blueberry Muffins With Crumble Top Recipe
There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These muffins are not just any ordinary muffins—they are fluffy, moist, and topped with a golden crumble that adds the perfect crunch. Whether you’re looking for a delightful breakfast treat or a sweet snack, these blueberry muffins with crumble top are sure to impress. Let’s dive into the recipe and create a batch of these irresistible treats!
Ingredients
For the Muffins:
- 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
- 1/3 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 the Oven
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. Prepare the Crumble Topping
In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold cubed butter and use your fingers or a fork to mix until the mixture resembles coarse crumbs. Set aside.
3. Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
4. Combine the Wet Ingredients
In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
5. Combine Wet and Dry Ingredients
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. Fold in the Blueberries
Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
7. Fill the Muffin Tin
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
8. Add the Crumble Topping
Sprinkle a generous amount of the crumble topping over each muffin, pressing lightly to adhere.
9. Bake
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Cool and Serve
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.
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.
- Do Not Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- 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 batter from turning purple.
How do I make the crumble topping extra crispy?
For an extra crispy topping, you can add a tablespoon of rolled oats to the crumble mixture or sprinkle a little extra sugar on top before baking.
Can I make these muffins ahead of time?
Absolutely! These muffins taste great the next day. Store them in an airtight container, and you can even reheat them in the microwave for a few seconds to enjoy them warm.
For more delicious muffin recipes, check out our Bakery Style Blueberry Streusel Muffins or our Deluxe Blueberry Cream Cheese Muffins.
Enjoy your homemade blueberry muffins with crumble top!
Ultimate Blueberry Muffins With Crumble Top Recipe
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 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.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- 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. The batter should be slightly lumpy.
- Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle a generous amount of the crumble topping over each muffin, pressing lightly to adhere.
- 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 tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
