For the best experience, please enable JavaScript.
Ultimate Blueberry Crumble Muffins
Prep: 20 minutes
Cook: 25 minutes
Servings: 12 muffins
A Classic, Perfected
Forget store-bought muffins. These homemade blueberry crumble muffins elevate a timeless classic to new heights. The combination of a moist, vanilla-kissed cake and a crunchy, sweet topping is simply irresistible. They're easy to make and guaranteed to disappear fast!
Materials
- For the Muffins:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
Preparation
- Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the vegetable oil, egg, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the blueberries.
- To make the crumble topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Cooking
- Divide the muffin batter evenly among the 12 muffin cups.
- Sprinkle the crumble topping generously over each muffin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the topping is golden brown.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
More in This Category
Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.