There’s something truly magical about a warm, freshly-baked blueberry muffins, bursting with juicy berries and crowned with a sweet, buttery crumble topping. In this blog post, we’ll guide you through the process of creating the most divine Blueberry Muffins with Crumble Topping that are sure to become a staple in your baking repertoire.
These muffins strike the perfect balance between a tender, moist crumb and a delightful crunch from the crumble topping, making them an irresistible treat for breakfast, brunch, or a midday snack. We’ll explore the secrets to perfecting the muffin batter, crafting a scrumptious crumble topping, and incorporating both fresh and frozen blueberries into your creations. Moreover, we’ll provide expert tips on baking, storing, and serving your blueberry muffins, ensuring they’re always a hit with friends and family alike.
Get ready to don your apron and preheat your oven, as we embark on a mouthwatering journey to create the ultimate Blueberry Muffins with Crumble Topping. Happy baking!
BLUEBERRY MUFFINS WITH CRUMBLE TOPPING
These muffins are reminiscent of those scrumptious, generously-sized ones you’d find at your favorite bakery. They’re incredibly moist, packed with fresh or frozen blueberries, and crowned with a delightful sweet crumb topping.
The recipe calls for simple, everyday ingredients you likely have in your pantry, such as flour, sugar, vegetable oil, eggs, and milk. What’s even better is that you can bring these blueberry muffins with crumb topping to life in under an hour!
No need for bakery runs anymore – you can now create these irresistible blueberry muffins with a crumb topping right in the cozy comfort of your own home. Looking for another blueberry dessert? Check out my LEMON BLUEBERRY POUND CAKE
WHAT DO I NEED TO MAKE MUFFINS FROM SCRATCH?
All-purpose flour is the go-to choice for this recipe, both for the muffin base and the crumb topping. However, don’t hesitate to get creative with different flours or opt for one that suits your dietary preferences. Whole wheat flour or a gluten-free flour blend can be used as well.
Granulated sugar lends the perfect amount of sweetness and maintains the muffins’ light, fluffy texture. It’s also a key ingredient in the crumb topping for that crave-worthy crunch. If you’d like, you can experiment with brown sugar or another type of sugar, but keep in mind that it may slightly alter the muffins’ texture and/or color.
Salt is essential for balancing the sweetness of the sugar and berries in these muffins, tying all the flavors together beautifully.
Baking powder acts as a leavening agent, helping the muffins rise during baking.
Vegetable oil, as a source of fat, enhances the muffins’ flavor while keeping them moist and fluffy. You can also use melted coconut oil as a substitute.
Eggs provide structure and stability to the muffins. If you’re unable to consume eggs or have an allergy, you can replace one egg with a flax or chia egg.
Milk contributes moisture and fat to the recipe. For those who don’t consume dairy, a dairy-free milk alternative will work just as well.
Both fresh and frozen blueberries are suitable for this recipe. If using frozen blueberries, avoid thawing them beforehand, as this will release excess liquid into the batter.
Butter is the binding ingredient in the crumb topping, combining the flour and sugar. Opt for unsalted butter to have better control over the salt content in your recipe.
Ground cinnamon adds a subtle hint of spice to the crumb topping. If you’re not a fan of cinnamon, you can easily leave it out.
HOW TO MAKE HOMEMADE BLUEBERRY MUFFINS?
Preheat your oven to 400 degrees F and prepare a muffin pan by lining it with muffin liners. If you’re not using liners, simply grease the muffin cups.
In a medium bowl, whisk together 1 ½ cups of all-purpose flour, ¾ cup of granulated sugar, ½ tsp of salt, and 2 tsp of baking powder until combined.
In a separate small bowl or glass measuring cup, whisk together 1/3 cup of vegetable oil, 1 egg, and 1/3 cup of milk until combined.
Using a rubber spatula, gently fold the oil mixture into the flour mixture, leaving a few streaks of flour visible.
Next, fold in 1 cup of blueberries, taking care not to overmix.
To make the crumb topping, combine ½ cup of all-purpose flour, ½ cup of granulated sugar, ¼ cup of cubed butter, and 1 ½ tsp of ground cinnamon. Use a fork to break up the cubes of butter, creating a crumbly texture.
Fill each muffin cup to the top with the batter, then generously sprinkle the crumb topping over each one.
Bake in your preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!
CAN YOU FREEZE BLUEBERRY MUFFINS?
Absolutely! Muffins are perfect for freezing. Once the muffins have cooled completely, simply place them in an airtight container or a sealed freezer bag and store them for up to 3 months.
WHAT CAN I USE INSTEAD OF BLUEBERRIES IN MUFFINS?
Any fresh, frozen, or dried berry will work beautifully in this recipe.
If you opt for a berry that has a higher water content, be sure to drain off some of the juices before incorporating them into your batter.
Check out the printable recipe below and let me know what you think about Blueberry Muffins (comments below).
Print
BLUEBERRY MUFFINS WITH CRUMBLE TOPPING
- Total Time: 40 minutes
- Yield: 8 large muffins 1x
Description
Did you know that blueberry muffins frequently hold a spot within the top 3 favorite muffin flavors for many people?
Ingredients
1 ½ cups all-purpose flour
¾ cup granulated sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
For the crumb topping:
½ cup granulated sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoon ground cinnamon
Instructions
Preheat your oven to 400 degrees F and line a muffin pan with muffin liners. Alternatively, you can grease the muffin cups if you are not using liners.
In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ tsp salt, and 2 tsp baking powder until combined.
In a small bowl or glass measuring cup, whisk together 1/3 cup vegetable oil, 1 egg, and 1/3 cup milk until combined.
Using a rubber spatula, fold the oil mixture into the flour mixture until a few streaks of flour remain.
Gently fold in the 1 cup blueberries until just combined.
Prepare the crumb topping by mixing the ½ cup granulated sugar, ⅓ cup all-purpose flour, ¼ cup cubed butter, and 1 ½ tsp ground cinnamon. Use a fork to break up the cubes of butter.
Spoon the batter into the muffin tin, filling each one to the top.
Generously sprinkle the crumb topping over each muffin.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: DESSERT
- Cuisine: American
Keywords: BLUEBERRY MUFFINS
ANSWERING YOUR BURNING QUESTIONS:
HOW DO YOU SWEETEN BLUEBERRIES FOR MUFFINS?
To give your berries an extra touch of sweetness, simply toss them in a little granulated sugar, honey, or maple syrup, and let them sit for about 30 minutes before gently folding them into your batter.
DO YOU THAW BLUEBERRIES BEFORE MAKING MUFFINS?
I suggest not thawing frozen blueberries before using them in this recipe. Thawing can introduce extra liquid into your batter, which is something we want to avoid. Instead, toss your frozen blueberries in 1 tablespoon of flour and then fold them into your recipe. Keep in mind that the cold berries might slightly extend your baking time by a few minutes.
CAN YOU USE FROZEN BLUEBERRIES IN BLUEBERRY MUFFINS?
Absolutely! You can easily use frozen berries in this recipe. Just stick to the same measurement as you would with fresh berries, and the results will be lovely.
HOW DO YOU KEEP BLUEBERRIES FROM EXPLODING IN MUFFINS?
When baking with fresh berries, it’s not unusual for a few of them to burst in your muffins as they heat up in the oven. Sometimes, it’s just a part of the process.
However, if you’d prefer berries that are less likely to burst, using frozen ones can be a great alternative. They work just as well in this recipe and can be swapped in seamlessly.
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