Blueberry Crumble Muffins

Soft blueberry muffins topped with a buttery crumble and just enough sweetness for slow summer mornings and second cups of coffee.

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PREP TIME
10 min

BAKE TIME
20 min

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MAKES
12 Muffins

TEMP
400 Degrees

INGREDIENTS

Muffins

  • 1 1/2 cups all-purpose flour

  • 3/4 granulated sugar

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/3 cup vegetable oil

  • 1 large egg

  • 1/3 cup milk

  • 1 1/2 teaspoons vanilla extract

  • 6-8 ounces frozen blueberries
    (Do not thaw.)

Crumble Topping

  • 1/3 cup of sugar

  • 1/2 cup of flour

  • 3 1/2 tablespoons of butter

DIRECTIONS

Muffins

  • Preheat oven to 400 degrees. Line 12 muffin cups with paper liners.

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

  • In a separate bowl, whisk together oil, egg, milk and vanilla extract.

  • Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together.

  • Gently fold in the blueberries while they are still frozen. Be careful not to over-mix. The batter will be thick.

  • Divide the batter between the muffin cups.

Crumble Topping

  • Mix the sugar with the flour; cut the butter into the mixture using your hands or a pastry cutter until the mixture is pebbly and resembles coarse crumbs.

  • Sprinkle evenly over the muffin batter in each muffin cup.

Bake for 20 minutes or until the top of the muffins are a light golden brown. Enjoy with loved ones over a favorite cup of tea or coffee!

Recipe inspired by AllRecipes blueberry muffins.

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