These Blueberry Muffins with Crumble Topping are moist, fluffy, and loaded with fresh blueberries. The addition of a sweet, buttery crumble on top creates a perfect contrast between the soft muffin base and the crispy, golden topping. Whether you’re serving them at breakfast, brunch, or as a snack, they’re sure to be a hit with anyone who tries them.
Why You’ll Love These Muffins:
These muffins combine the tangy sweetness of blueberries with a delicate, moist crumb. The crumble topping adds a delicious crunch that takes them to the next level. They’re easy to whip up, yet they taste like they came straight from a bakery. With each bite, you get a perfect balance of sweet and tart, along with a satisfying texture.
Perfect Occasion:
These muffins are great for casual breakfasts, weekend brunches, or an afternoon snack. They’re ideal for making ahead of time and can be packed into lunchboxes, served to guests, or enjoyed with your morning coffee. The addition of the crumble topping makes them feel a little extra special, perfect for when you want to impress without too much effort.
Ingredients
For the Muffins:
- 365g all-purpose flour
- 10g baking powder
- 280g granulated sugar
- 80g softened unsalted butter
- 5g salt
- 140g milk
- 3 large eggs
- 70g vegetable oil
- 150-200g fresh or frozen blueberries
- 5g vanilla extract or vanilla sugar
For the Crumble Topping:
- 97g all-purpose flour
- 50g granulated sugar
- 4 tbsp melted unsalted butter
Instructions
Step 1: Prepare the Muffin Batter
Preheat your oven to 190°C (375°F) and line a muffin tin with paper liners or grease it lightly.
In a large mixing bowl, cream together the softened butter, sugar, and salt until the mixture is smooth and fluffy. This helps to give the muffins their soft texture.
In a separate bowl, whisk together the milk, eggs, vegetable oil, and vanilla extract until fully combined. Slowly pour this wet mixture into the butter and sugar, stirring until everything is incorporated.
Sift the flour and baking powder into the wet ingredients and gently fold the dry ingredients into the mixture. Be careful not to overmix—just fold until the batter is smooth and no dry streaks remain.
Step 2: Add the Blueberries
If using frozen blueberries, there’s no need to thaw them first. Toss them in a little flour or cornstarch to help prevent them from sinking to the bottom of the muffins. Gently fold the blueberries into the batter.
Step 3: Make the Crumble Topping
In a small bowl, mix the flour and sugar together. Pour in the melted butter and mix until you have a crumbly texture. The crumble topping should have small clumps—this is what will give the muffins their irresistible texture.
Step 4: Assemble and Bake
Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the crumble topping generously over each muffin, ensuring an even coating.
Bake the muffins in the preheated oven for about 30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 5: Cool and Serve
Once baked, let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve them warm or at room temperature for a delicious treat any time of day.
Tips for the Best Muffins:
- Don’t Overmix: Overmixing the batter can make the muffins dense. Stir until just combined for a soft, fluffy texture.
- Use Cold Butter for Crumble: This helps the crumble stay nice and crisp after baking.
- Frozen Blueberries: If using frozen berries, tossing them in flour prevents them from sinking to the bottom.
These muffins will stay fresh for up to three days when stored in an airtight container. You can also freeze them for longer storage and reheat when ready to enjoy!
