Go Back

Blueberry Crumb Muffins

Delicious muffins featuring a crispy, crumbly top and sweet blueberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1 cup fresh blueberries Can use frozen blueberries, but thaw them beforehand.
  • 1 1/2 cups all-purpose flour Can substitute with whole wheat or gluten-free flour.
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted Can use coconut oil as a substitute.
  • 1 large egg
  • 1 teaspoon vanilla extract
Crumb Topping
  • 1/2 cup brown sugar
  • 1/2 cup oats Can use rolled oats.
  • 1/2 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup.
  2. In a medium-sized bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir until evenly mixed.
  3. In another bowl, whisk together the melted butter, egg, and vanilla extract until well combined.
  4. Gently fold the wet ingredients into the dry ingredients. Be careful not to overmix; a few lumps are okay!
  5. Gently fold in the fresh blueberries to ensure even distribution throughout the batter.
  6. In a separate bowl, mix the brown sugar, oats, and remaining flour. Add a tablespoon of melted butter and the cinnamon. Mix well until crumbly.
  7. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the crumb topping generously over each muffin.
Baking
  1. Place the muffin tin in the oven and bake for about 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let them cool for a few minutes before serving.

Notes

If storing leftovers, keep in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds or in a toaster oven for a couple of minutes.