Blueberry Muffins with Crumb Topping
Indulge in the ultimate breakfast treat with these irresistible Blueberry Muffins with Crumb Topping! Bursting with juicy blueberries and topped with a golden, buttery streusel, these muffins strike the perfect balance of sweetness and texture. The recipe comes together effortlessly with everyday pantry staples like all-purpose flour, granulated sugar, and vanilla extract, while the crumb topping—made with brown sugar and cold, cubed butter—elevates every bite with its decadent crunch. Whether you’re using fresh or frozen blueberries, these muffins stay moist and flavorful, making them an ideal choice for breakfast, brunch, or indulgent snacking. Ready in just 35 minutes from start to finish, they’re the perfect combination of quick, easy, and delicious.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.33 cups vegetable oil
- 0.33 cups milk
- 1 large egg
- 1 teaspoons vanilla extract
- 1 cups blueberries (fresh or frozen)
- 0.5 cups all-purpose flour (for crumb topping)
- 0.33 cups brown sugar
- 0.25 cups butter (cold, cubed)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together 1.5 cups of all-purpose flour, 0.75 cups of granulated sugar, 2 teaspoons of baking powder, and 0.25 teaspoons of salt.
In a medium bowl, combine 0.33 cups of vegetable oil, 0.33 cups of milk, 1 large egg, and 1 teaspoon of vanilla extract. Mix thoroughly.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in 1 cup of blueberries. If using frozen blueberries, do not thaw them to prevent excess moisture.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
To prepare the crumb topping, mix 0.5 cups of all-purpose flour and 0.33 cups of brown sugar in a small bowl. Add 0.25 cups of cold, cubed butter and use a fork or your fingers to combine until the mixture is crumbly.
Sprinkle the crumb topping generously over each muffin.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 46.4 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 420.1 g | 153% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 221.0 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 225 mg | 17% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 695 mg | 15% | |
*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.
