Blueberry Muffins with Crumb Topping
Blueberry Muffins with Crumb Topping are moist, tender muffins bursting with juicy fresh blueberries and topped with a crunchy, buttery crumb finish. Perfect for breakfast, snacks, or brunch, this classic recipe combines sweet berries and a crisp topping for a delightful flavor and texture experience.
- Author: Lina
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Regular (can be adapted to gluten-free and vegan)
Muffin Batter
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Crumb Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup cold butter, cut into cubes
- 1/2 teaspoon cinnamon (optional)
- Prepare your ingredients: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners. Rinse fresh blueberries and pat dry gently to prevent bleeding.
- Mix the dry ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
- Combine the wet ingredients: In a separate bowl, whisk milk, egg, vegetable oil (or melted butter), and vanilla extract until smooth and creamy.
- Incorporate wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently with a spatula just until combined, avoiding overmixing to keep muffins tender.
- Fold in the blueberries: Carefully fold in the fresh blueberries with a gentle hand, ensuring even distribution without bruising the berries.
- Prepare the crumb topping: Mix flour, brown sugar, cold butter cubes, and cinnamon (if using) using your fingers or a pastry cutter until the mixture is coarse and crumbly.
- Fill muffin cups and top: Divide the batter evenly among muffin cups and generously sprinkle crumb topping over each muffin.
- Bake and cool: Bake in the preheated oven for 20-25 minutes until tops are golden and a toothpick inserted in the center comes out clean. Let muffins cool in the pan for a few minutes before transferring to a wire rack.
Notes
- Keep blueberries dry to prevent soggy batter.
- Do not overmix the batter to avoid dense muffins.
- Use cold butter for a tender, crisp crumb topping.
- Generously distribute crumb topping for best texture and flavor.
- Start checking muffins for doneness at 18 minutes as oven temperatures vary.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: blueberry muffins, crumb topping, breakfast muffins, easy muffins, berry muffins, homemade muffins, blueberry bake