Irresistibly Fluffy Blueberry Muffins with Crumble Topping

There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These irresistibly fluffy blueberry muffins with a crumble topping are the perfect way to start your day or enjoy as a sweet treat. Bursting with juicy blueberries and topped with a buttery crumble, these muffins are sure to become a family favorite.

If you love bakery-style muffins, you’ll adore this recipe. The secret to their fluffiness lies in the combination of ingredients and the method used. Whether you’re baking for a special occasion or just because, these muffins are a crowd-pleaser.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries

For the Crumble Topping:

• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons cold butter, cubed
• 1/2 teaspoon ground cinnamon

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Combine Wet Ingredients

In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.

4. Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

5. Fold in Blueberries

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

6. Prepare Crumble Topping

In a small bowl, combine the flour, sugar, cold butter, and cinnamon. Use your fingers to mix until the mixture resembles coarse crumbs.

7. Fill Muffin Tin

Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the crumble topping generously over each muffin.

8. Bake

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 them to a wire rack to cool completely.

Expert Tips

• Use Fresh Blueberries: Fresh blueberries work best for this recipe, but you can also use frozen blueberries. If using frozen, do not thaw them before adding to the batter.
• Do Not Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
• Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
• Storage: Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.

FAQ

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter to prevent the batter from turning blue.

Can I make these muffins ahead of time?

Absolutely! These muffins can be made ahead of time and stored in an airtight container. They also freeze well for up to 3 months.

What can I use instead of buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

For more delicious muffin recipes, check out our Easy Blueberry Muffins With Crumble Topping and Ultimate Bakery Style Streusel Blueberry Muffins Recipe. If you’re in the mood for something different, try our Ultimate Chewy Oatmeal Cookies Recipe for a sweet treat.

Irresistibly Fluffy Blueberry Muffins with Crumble Topping

These irresistibly fluffy blueberry muffins with a crumble topping are perfect for starting your day or enjoying as a sweet treat. Bursting with juicy blueberries and topped with a buttery crumble, they are sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Calories: 220

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1/4 cup all-purpose flour (for crumble topping)
• 1/4 cup granulated sugar (for crumble topping)
• 2 tablespoons cold butter, cubed (for crumble topping)
• 1/2 teaspoon ground cinnamon (for crumble topping)

Method

 

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. In a small bowl, combine the flour, sugar, cold butter, and cinnamon for the crumble topping. Use your fingers to mix until the mixture resembles coarse crumbs.
7. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the crumble topping generously over each muffin.
8. 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 them to a wire rack to cool completely.

Notes

Use fresh blueberries for best results. Do not overmix the batter to avoid dense muffins. Buttermilk can be substituted with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar.