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 blend of soft, tender muffins and a sweet, crunchy streusel topping. Perfect for breakfast, brunch, or a sweet treat any time of day, these muffins are sure to become a family favorite. With simple ingredients and straightforward steps, you’ll have bakery-style muffins ready in no time!
Ingredients
For the Muffins:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
For the Crumble Topping:
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons cold butter, cubed
- ½ teaspoon ground cinnamon
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 to prevent sticking.
2. Make the Muffin Batter
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the vegetable oil, egg, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the blueberries.
3. Prepare the Crumble Topping
In a small bowl, mix the flour, sugar, and cinnamon. Add the cold butter and use a fork or your fingers to work it into the mixture until it resembles coarse crumbs.
4. Assemble the Muffins
Fill each muffin cup about two-thirds full with the batter. Sprinkle a generous amount of the crumble topping over each muffin.
5. Bake to Perfection
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 to prevent the muffins from turning purple.
- Don’t Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
- Add a Touch of Lemon: For a bright flavor, add 1 teaspoon of lemon zest to the batter or a squeeze of lemon juice to the glaze.
- 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 avoid excess moisture.
How do I prevent the muffins from sticking to the pan?
Use paper liners or grease the muffin tin well with butter or non-stick spray to ensure easy removal.
Can I make these muffins ahead of time?
Absolutely! These muffins taste great the next day. Store them in an airtight container or freeze them for longer storage.
For more delicious muffin recipes, check out our Best Homemade Blueberry Muffins Recipe or try our Ultimate Bakery Style Blueberry Muffins for another crowd-pleasing option. If you’re looking for a twist, our Deluxe Blueberry Cream Cheese Muffins are a must-try!
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 to prevent sticking.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the vegetable oil, egg, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the blueberries.
- In a small bowl, mix the flour, sugar, and cinnamon. Add the cold butter and use a fork or your fingers to work it into the mixture until it resembles coarse crumbs.
- Fill each muffin cup about two-thirds full with the batter. 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.
