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Blueberry Muffins with Crumb Topping

 

This classic Blueberry Muffins with Crumb Topping recipe has been a household favorite for generations. Soft, moist, and bursting with juicy blueberries, these muffins get an extra touch of magic from a buttery, cinnamon-infused crumb topping that adds the perfect crunch. If you’ve ever had a bakery-style blueberry muffin and wondered how to make them at home—this is it.

Ingredients

For the Muffins:

  • 1 ½ cups (190g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup (80ml) vegetable oil
  • 1 large egg
  • ⅓ cup (80ml) milk
  • 1 ½ teaspoons vanilla extract
  • 1 cup (150g) fresh or frozen blueberries

For the Crumb Topping:

  • ½ cup (65g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon ground cinnamon
  • 4 tablespoons (56g) unsalted butter, melted

Instructions

Step-by-Step Instructions

1. Preheat the Oven & Prepare Your Pan

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups lightly with cooking spray.

2. Make the Muffin Batter

  1. In a large mixing bowl, whisk together flour, sugar, salt, and baking powder.
  2. In a separate bowl, mix oil, egg, milk, and vanilla extract until well combined.
  3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can lead to dense muffins.
  4. Gently fold in the blueberries, ensuring they are evenly distributed.

3. Make the Crumb Topping

  1. In a small bowl, mix together flour, sugar, and cinnamon.
  2. Pour in the melted butter and stir with a fork until small crumbs form.

4. Fill the Muffin Cups & Add the Topping

  1. Spoon the batter into the muffin cups, filling them about ¾ full.
  2. Generously sprinkle the crumb topping over each muffin.

5. Bake to Perfection

Place the muffin tin in the preheated oven and bake for 20–25 minutes. The muffins are ready when a toothpick inserted into the center comes out clean.

6. Cool & Enjoy

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. Enjoy warm or at room temperature!

Notes

Tips for the Best Blueberry Muffins

  • Fresh vs. Frozen Blueberries: Fresh blueberries work best, but frozen ones can be used too. If using frozen, do not thaw them before adding to the batter.
  • Prevent Blueberries from Sinking: Tossing blueberries in a little flour before adding them to the batter helps keep them from sinking to the bottom.
  • Don’t Overmix the Batter: Overmixing can lead to tough muffins. Stir just until the ingredients are combined.
  • Customize the Topping: For extra crunch, try adding a handful of chopped nuts (like walnuts or pecans) to the crumb topping.
  • Author: niold.com