Description
These Blueberry Muffins with Crumble Topping are soft, fluffy, and filled with juicy blueberries. A buttery cinnamon crumble topping adds the perfect bakery-style crunch. This easy homemade muffin recipe is perfect for breakfast, brunch, or an afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup fresh blueberries
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup flour (for crumble)
- 1/3 cup brown sugar
- 1/4 cup cold butter
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 180°C (350°F) and line a muffin pan with paper liners.
- Prepare crumble topping by mixing flour, brown sugar, cinnamon, and cold butter until crumbly.
- In a large bowl mix flour, sugar, baking powder, and salt.
- In another bowl whisk melted butter, milk, eggs, and vanilla extract.
- Combine wet and dry ingredients gently until just mixed.
- Fold blueberries into the batter.
- Fill muffin cups nearly full with batter.
- Sprinkle crumble topping generously on each muffin.
- Bake for 20–25 minutes until golden and cooked through.
- Cool slightly before serving.
Notes
For best results coat blueberries with a little flour before adding to batter. Frozen blueberries can be used without thawing. Add lemon zest for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg