Scrumptious Blueberry Crumble Muffins: A Burst of Berry Flavor with a Sweet Crunchy Topping

Savor the delightful taste of Blueberry Crumble Muffins, where the juicy burst of blueberries meets a sweet, buttery crumble. These muffins combine the tender, moist texture of the cake base with a crispy topping for a perfect balance of soft and crunchy. Made with a blend of fresh or frozen blueberries and enriched with creamy yogurt, these muffins offer a refreshing berry flavor that’s enhanced by the aromatic touch of vanilla. The crumble topping adds an irresistible layer of sweetness, making these muffins a perfect treat for any time of the day.

Why You’ll Love This: These Blueberry Crumble Muffins are a treat for the senses, from the visually appealing burst of blueberries to the satisfying texture contrasts. The use of both butter and oil in the batter ensures that each muffin is incredibly moist and rich, while the crumble topping provides a delightful crunch that complements the softness of the muffin perfectly. Whether you’re a novice baker or an experienced one, this recipe is straightforward and yields consistently delicious results.

Perfect Occasion: Ideal for brunches, afternoon tea, or as a comforting breakfast option, these muffins are versatile and sure to please a crowd. They’re also fantastic for school lunches, picnics, or as a thoughtful homemade gift. Celebrate the seasons by using fresh blueberries in summer or indulge in the convenience of frozen berries to brighten up a winter day.

Decoration Tips: For an extra touch of elegance, you can sprinkle a little powdered sugar over the cooled muffins or drizzle them with a simple vanilla glaze. To add a bit more texture and flavor, consider mixing a handful of chopped nuts into the crumble mixture before baking.

Ingredients:

• For the Muffins:
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, melted
  • 1/4 cup neutral oil (such as vegetable or canola)
  • 1/2 cup milk
  • 2 eggs
  • 1/4 cup Greek yogurt or sour cream
  • 1 tbsp vanilla bean paste or extract
  • 1 cup sugar
  • Fresh or frozen blueberries, coated in flour
• For the Crumble:
  • 1 cup flour
  • 1/2 cup coconut or granulated sugar
  • 6-8 tbsp cold unsalted butter, cubed

1. Begin by preheating your oven to 400°F (204°C). Line a muffin tray with parchment liners or grease well.
2. In a large mixing bowl, whisk together the milk, sugar, vanilla extract, melted butter, oil, yogurt, and eggs until well combined and smooth.
3. Gradually sift in the flour, baking soda, baking powder, and salt into the wet ingredients, mixing gently until just combined to avoid overmixing.
4. Fold the flour-coated blueberries into the batter, ensuring they are evenly distributed.
5. Fill each muffin cup with approximately 1/4 cup of batter, or use an ice cream scoop for even distribution.
6. For the crumble topping, mix the flour and sugar in a small bowl. Add the cold cubed butter and rub into the flour mixture using your fingers until the mixture resembles coarse crumbs.
7. Generously sprinkle the crumble mixture over the batter in each muffin cup.
8. Bake in the preheated oven for 15-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these Blueberry Crumble Muffins, a harmonious blend of moist, flavorful cake and sweet, crunchy topping that’s sure to delight any muffin lover!