Delicious Blueberry Muffins with Crumb Topping
Indulge in the ultimate breakfast treat with these Delicious Blueberry Muffins with Crumb Topping—moist, fluffy, and bursting with juicy blueberries in every bite. Topped with a buttery cinnamon-brown sugar crumble, these bakery-style muffins are the perfect blend of sweet and tangy flavors. Made with simple pantry staples and ready in just 35 minutes, this recipe is ideal for busy mornings or a cozy weekend brunch. Whether you use fresh or frozen blueberries, the results are always irresistibly moist and tender. Serve them warm with a pat of butter or enjoy them as is—these homemade blueberry muffins are guaranteed to become a family favorite. Perfect for meal prepping, they also freeze beautifully, making it easy to enjoy a fresh batch whenever the craving strikes!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup vegetable oil
- 0.75 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1.5 cups fresh or frozen blueberries
- 0.5 cup all-purpose flour (for crumb topping)
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.25 cup unsalted butter (cold)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and 0.5 teaspoon of salt.
In a medium bowl, whisk together 0.5 cup of vegetable oil, 0.75 cup of milk, 1 teaspoon of vanilla extract, and 2 large eggs until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined.
Carefully fold in 1.5 cups of blueberries, being careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
To make the crumb topping, mix 0.5 cup of flour, 0.5 cup of brown sugar, and 1 teaspoon of ground cinnamon in a small bowl. Cut in 0.25 cup of cold unsalted butter using a fork or pastry cutter until crumbly.
Sprinkle the crumb topping generously over each muffin.
Bake in the preheated oven for 20-25 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, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 2775 mg | 121% | |
| Total Carbohydrate | 553.9 g | 201% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 302.7 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 439 mg | 34% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1048 mg | 22% | |
*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.
