Description
These Blueberry Muffins with Crumble Topping are soft, tender, and bursting with juicy blueberries. The buttery crumble on top adds the perfect crunch. Perfect for breakfast, brunch, or a cozy snack, these muffins are easy to make and bring warmth and comfort to any kitchen.
Ingredients
Scale
- 250g all-purpose flour
- 150g granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 120ml vegetable oil or melted butter
- 2 large eggs
- 240ml buttermilk
- 1 tsp vanilla extract
- 200g fresh or frozen blueberries
- 50g all-purpose flour (topping)
- 50g granulated sugar (topping)
- 50g unsalted butter, cold cubed (topping)
- 1/2 tsp ground cinnamon (optional)
Instructions
- Preheat oven to 190°C (375°F) and line muffin tin with liners.
- Whisk dry ingredients in a bowl.
- Whisk wet ingredients in another bowl.
- Combine wet and dry ingredients gently.
- Fold in blueberries carefully.
- Make crumble: mix flour, sugar, cinnamon, and cold butter into coarse crumbs.
- Fill muffin cups and sprinkle crumble on top.
- Bake 20–25 min. Cool 5 min in tin, then on wire rack.
Notes
- Use frozen blueberries without thawing to avoid purple batter.
- Don’t overmix; muffins stay light and fluffy.
- Store at room temperature for up to 3 days, refrigerate or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg