Blueberry Crumb Muffins are the perfect combination of a tender, fluffy muffin bursting with juicy blueberries and a sweet, buttery crumb topping. The tartness of the fresh blueberries pairs beautifully with the delicate vanilla-scented batter, while the crunchy crumb topping adds a delightful texture with every bite. These muffins are ideal for breakfast, brunch, or an afternoon snack and are easy to make ahead for a grab-and-go treat. Whether enjoyed fresh out of the oven or later in the day, these muffins are sure to impress.
Ingredients
For the Muffins:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Make the Crumb Topping: In a small bowl, mix the flour, granulated sugar, brown sugar, and cinnamon. Stir in the melted butter until the mixture forms a crumbly texture. Set aside.
- Prepare the Muffin Batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the vegetable oil, egg, milk, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy. Gently fold in the blueberries.
- Fill the Muffin Tin: Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the crumb topping generously over the batter in each muffin cup.
- Bake: Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Blueberry Crumb Muffins fresh from the oven, bursting with juicy blueberries and topped with a deliciously sweet crumble!
