Blueberry Crumble Muffins

Muffins are a great way to start the day, especially when they are warm and fresh. These blueberry muffins are no exception and the crumble on top makes them even tastier! I use fresh blueberries, but you can substitute with frozen berries if you aren’t able to find tasty fresh ones during the colder months. These muffins are soft and fluffy and a perfect balance of sweet and salty. The blueberries add a slightly sweet burst of flavor that soften while baking and make perfect pockets of flavor. For my crumble, I have chosen to add a little more salt to get a great balance – if you have ever had a blueberry muffin from starbucks, their crumble is on the saltier side which I absolutely love, so I tried to channel that here! Another great thing is that you can make these ahead of time and eat them all week! They are great for a crowd too if you are wanting to treat your friends or family with some fresh baked goods. Pro Tip: slice the muffin in half, add some butter on both sides, and heat for 20-30 seconds to melt the butter. This pro tip actually comes from my dad – growing up anytime we had muffins (homemade or store bought), he would always add a pat of butter and warm them up! They may be even tastier this way.

For the Muffins:

  • 2 Cups Flour
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/8 Tsp Cinnamon
  • 1/4 Cup Butter, Melted
  • 1/4 Cup Oil
  • 3/4 Cup Sugar
  • 2 Eggs
  • 1 Tsp Vanilla
  • 3/4 Cup Milk
  • 2 Cups Blueberries

For the Crumble:

  • 2/3 Cup Flour
  • 4 Tbsp Butter, Melted
  • 1/3 Cup Sugar
  • 1/2 Tsp Salt
  • Makes: 18 Muffins
  • Prep TIme: 15 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 40 Minutes

To Make:

  1. Preheat the oven to 350 degrees Fahrenheit and line 2 muffin tins with liners
  2. In a large bowl, add the flour, baking powder, salt and cinnamon – mix and set aside.
  3. In another bowl, add the melted butter, oil, and sugar and whisk until well combined and the sugar starts to dissolve.
  4. Add in the eggs, milk and vanilla to the sugar mixture and continue to whisk until well combined.
  5. Slowly add the flour mixture to the wet ingredients and whisk while adding. Mix until all the dry ingredients are well incorporated.
  6. Add the blueberries to the batter and fold in carefully with a spatula – try to prevent the blueberries from being crushed. Set aside while you make the crumble.
  7. In a small bowl, add the butter, flour, sugar and salt to make the crumble. Mix together with a fork until the ingredients are well combined.
  8. Now let’s assemble the muffins! Fill the muffin tins up with the batter – about 3/4 of the way full until all the batter has been used.
  9. Sprinkle 1-2 tbsp of the crumble on top of each muffin.
  10. Place in the oven and bake for 20-25 minutes until the muffins are cooked through.
  11. Remove from the oven and allow to cool for 5-10 minutes before eating!

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