Delightful Blueberry Muffins with Crumble Topping
Are you ready to bake your way to muffin heaven? These scrumptious blueberry muffins are moist, flavorful, and topped with a delightful crumble that takes them to the next level. Perfect for breakfast or a sweet snack, this recipe is sure to become a staple in your kitchen!
Ingredients
To whip up these delectable homemade blueberry muffins, gather the following ingredients:
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp salt
- 2 tsp baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk (or more if needed)
- 1 cup fresh or frozen blueberries
- ½ cup granulated sugar (for topping)
- ⅓ cup all-purpose flour (for topping)
- ¼ cup unsalted butter, cubed
- 1½ tsp ground cinnamon
Note: You can substitute brown sugar for granulated sugar, but it may alter the flavor and color slightly.
Instructions
Follow these simple steps to bake your muffin masterpiece:
- Preheat the Oven: Set your oven to 400°F (200°C). Line your muffin pan with liners or grease the muffin cups.
- Mix Dry Ingredients: In a medium bowl, whisk together 1½ cups flour, ¾ cup sugar, ½ tsp salt, and 2 tsp baking powder until well combined.
- Combine Wet Ingredients: In a separate bowl or measuring cup, whisk together ⅓ cup vegetable oil, 1 egg, and ⅓ cup milk until smooth.
- Combine Mixtures: Gently fold the oil mixture into the flour mixture using a rubber spatula, leaving some streaks of flour visible.
- Add Blueberries: Fold in 1 cup of blueberries until just mixed.
- Prepare Crumble Topping: In a small bowl, mix together ½ cup flour, ½ cup sugar, ¼ cup cubed butter, and 1½ tsp cinnamon. Use a fork to crumble the mixture until it resembles coarse sand.
- Fill Muffin Tin: Spoon the batter into the muffin cups, filling each one to the top.
- Add Topping: Generously sprinkle the crumble topping over each muffin.
- Bake: Place in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
FAQs
Can I freeze blueberry muffins?
Absolutely! Allow the muffins to cool completely, then store them in an airtight container or a sealed freezer bag for up to 3 months.
What can I use instead of blueberries?
You can substitute fresh, frozen, or dried berries in this recipe. If using watery berries, be sure to drain any excess juice.
How do I prevent blueberries from sinking?
Tossing the blueberries in 1 tablespoon of flour before adding them to the batter helps to keep them suspended throughout the muffin.
If you’re searching for more muffin recipes, check out my Lemon Blueberry Bread and Blueberry Coffee Cake! Enjoy your baking adventure, and don’t forget to share your delicious results!