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–+ servings

Blueberry Muffins with Crumble Topping

Deliciously moist blueberry muffins topped with a crunchy crumble, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk can substitute with almond milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries can use frozen
Crumble Topping
  • ½ cup all-purpose flour
  • ⅓ cup granulated sugar
  • ¼ cup unsalted butter melted
  • ½ teaspoon cinnamon

Method
 

Prepare the Muffin Batter
  1. Preheat the oven to 375°F (190°C) and grease the muffin tin.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, combine the milk, vegetable oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
Make the Crumble Topping
  1. In a small bowl, mix together the flour, sugar, melted butter, and cinnamon until crumbly.
Bake the Muffins
  1. Divide the muffin batter evenly among the muffin cups.
  2. Sprinkle the crumble topping over each muffin.
  3. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  4. Allow to cool for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These muffins can be stored in an airtight container for up to 3 days. They also freeze well for up to 3 months.

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