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–+ servings

Blueberry Crumble Muffins

Deliciously moist blueberry muffins topped with a crunchy crumble, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1 cup Milk Can substitute with almond milk for a dairy-free option
  • 1/2 cup Vegetable oil
  • 1 large Egg
  • 1 cup Fresh blueberries Can use frozen blueberries
Crumble Topping
  • 1/2 cup All-purpose flour
  • 1/3 cup Brown sugar
  • 1/4 cup Unsalted butter Melted
  • 1/2 tsp Cinnamon

Method
 

Prepare Muffin Batter
  1. Preheat the oven to 375°F (190°C) and grease the muffin tin.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, mix the milk, vegetable oil, and egg until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
Make Crumble Topping
  1. In a small bowl, combine the flour, brown sugar, melted butter, and cinnamon. Mix until crumbly.
Bake Muffins
  1. Divide the muffin batter evenly among the muffin cups.
  2. Sprinkle the crumble topping over each muffin.
  3. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  4. Allow to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to 3 days. These muffins freeze well; wrap individually and freeze for up to 2 months.

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