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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: 210
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
  • 1/2 cup Vegetable oil
  • 1 large Egg
  • 1 cup Fresh blueberries Can use frozen
Crumble Topping
  • 1/2 cup All-purpose flour
  • 1/2 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 flour, sugar, baking powder, and salt.
  3. In another bowl, mix 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 separate bowl, mix flour, brown sugar, melted butter, and cinnamon until crumbly.
Bake Muffins
  1. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Sprinkle the crumble topping evenly over each muffin.
  3. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  4. Allow to cool for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

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