Go Back
easy-blueberry-muffins-with-crumble-topping---what-molly-made_feature

Easy Blueberry Muffins With Crumble Topping

These easy 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 streusel, they are sure to become a family favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1/2 cup all-purpose flour (for crumble topping)
  • 1/4 cup granulated sugar (for crumble topping)
  • 1/4 cup brown sugar (for crumble topping)
  • 1/2 teaspoon ground cinnamon (for crumble topping)
  • 1/4 cup unsalted butter, cold and cubed (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, granulated sugar, brown sugar, baking powder, and salt. In another bowl, mix the melted butter, milk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
  3. In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the crumble topping. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
  4. Fill each muffin cup about 2/3 full with the batter. Sprinkle a generous amount of the crumble topping over each muffin.
  5. 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 pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use fresh blueberries for best results, but frozen can be used without thawing. Avoid overmixing the batter to prevent dense muffins. For added flavor, consider adding lemon zest to the batter. Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.