Go Back
blueberry-muffins-with-crumble-topping--irresistibly-fluffy_feature

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
Cook Time 20 minutes
Total Time 35 minutes
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.