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
- Preheat the oven to 350 degrees Fahrenheit and line 2 muffin tins with liners
- In a large bowl, add the flour, baking powder, salt and cinnamon – mix and set aside.
- In another bowl, add the melted butter, oil, and sugar and whisk until well combined and the sugar starts to dissolve.
- Add in the eggs, milk and vanilla to the sugar mixture and continue to whisk until well combined.
- Slowly add the flour mixture to the wet ingredients and whisk while adding. Mix until all the dry ingredients are well incorporated.
- 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.
- 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.
- 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.
- Sprinkle 1-2 tbsp of the crumble on top of each muffin.
- Place in the oven and bake for 20-25 minutes until the muffins are cooked through.
- Remove from the oven and allow to cool for 5-10 minutes before eating!
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