Blueberry Crunch Muffins
Packed with juicy bursts of fresh blueberries and crowned with a buttery cinnamon crumble, these Blueberry Crunch Muffins strike the perfect balance between soft and crunchy. With a tender, moist crumb and just the right amount of sweetness, they’re an irresistible treat for breakfast, brunch, or a midday snack. The easy-to-make streusel topping adds a delightful texture and warm spice, elevating these muffins from simple to spectacular. Ready in just 35 minutes, these homemade muffins are quick enough for busy mornings but decadent enough to impress family and friends. Perfectly portable and bursting with flavor, these bakery-style delights are guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.5 teaspoons Salt
- 2 teaspoons Baking powder
- 0.5 cups Milk
- 0.25 cups Vegetable oil
- 0.25 cups Unsalted butter (melted)
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh blueberries
- 0.33 cups Brown sugar (for the crumble)
- 0.33 cups All-purpose flour (for the crumble)
- 0.25 cups Unsalted butter (softened, for the crumble)
- 1 teaspoons Cinnamon (for the crumble)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 3/4 cup of granulated sugar, 1/2 teaspoon of salt, and 2 teaspoons of baking powder until combined.
In a separate medium bowl or measuring jug, whisk together 1/2 cup of milk, 1/4 cup of vegetable oil, 1/4 cup of melted butter, 2 large eggs, and 1 teaspoon of vanilla extract.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix, as this will result in dense muffins.
Gently fold in 1 1/2 cups of fresh blueberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
To make the crumble topping, combine 1/3 cup of brown sugar, 1/3 cup of all-purpose flour, 1/4 cup of softened butter, and 1 teaspoon of cinnamon in a small bowl. Use a fork or your fingers to mix until it forms a crumbly texture.
Sprinkle the crumble topping evenly over each muffin, making sure to press it down lightly to adhere to the batter.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Blueberry Crunch Muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 2305 mg | 100% | |
| Total Carbohydrate | 487.6 g | 177% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 255.8 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 376 mg | 29% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 942 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
