Blueberry Crumble Muffins Recipe
User Reviews
4.7
Blueberry Crumble Muffins Recipe
Description
The muffins are made by first whisking together wet ingredients including sugar, milk, oil, egg, and vanilla. The dry mixture of flour, baking powder, and salt is folded in just until combined to avoid toughness. Fresh blueberries are then folded carefully to distribute without breaking. The batter is portioned into paper-lined muffin cups, filling about two-thirds full for rising room.
A crumble topping of sugar, flour, and softened salted butter is prepared by mixing until crumbly and sprinkled over the muffins before baking. The muffins are baked at a high temperature initially to promote rising and domed muffin tops, then baked further at a lower temperature to finish cooking through.
These muffins balance a tender crumb with juicy berries and a crunchy, sweet topping. The recipe yields 12 muffins, with an estimated calorie count per muffin. Proper oven temperature management is key to achieving the classic bakery-style muffin appearance and texture.
Calorie counts are approximate due to ingredient variations. Starting the oven at high heat for the first few minutes encourages muffin expansion and a characteristic rounded top.
Ingredients
For the Muffins:
- 3/4 cup granulated sugar 150 grams
- 1/2 cup milk 4 ounces, 2%
- 1/2 cup vegetable oil 4 ounces
- 1 large egg
- 1 teaspoon vanilla extract 4 grams
- 2 cups all-purpose flour 260 grams
- 2 teaspoons baking powder 6 grams
- 1/4 teaspoon salt
- 2 cups blueberries 12 ounces, fresh
For the crumble:
- ¼ cup granulated sugar 50 grams
- ¼ cup all-purpose flour 33 grams
- 2 tablespoons butter softened 28 grams, salted
Instructions
- Preheat the oven to 425º Fahrenheit. Line 12 muffin cups with paper liners.
- In a medium bowl, whisk together the sugar, milk, oil, egg and vanilla. 3/4 cup granulated sugar, 1/2 cup 2% milk, 1/2 cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, combine the flour, baking powder and salt. 2 cups all-purpose flour , 2 teaspoons baking powder , 1/4 teaspoon salt
- Add the dry ingredients to the wet ingredients and fold together until just combined. Do not overmix.
- Fold the fresh blueberries gently into the batter. 2 cups fresh blueberries
- Spoon the batter into the liners, filling them ⅔ of the way full.
- In a small bowl, use a fork to mix the flour, sugar and butter together for the crumble. The mixture will be crumbly. Divide the crumbs between the 12 muffins, sprinkling the crumbs on top of the batter. ¼ cup granulated sugar , ¼ cup all-purpose flour , 2 tablespoons salted butter
- Bake at 425ºF for 5 minutes, then lower the oven temperature (without opening the oven) to 350ºF and bake for an additional 16-18 minutes. A toothpick inserted in the center of the muffin should come out clean. Allow the muffins to cool completely on a wire rack.
Notes
- The recipe makes 12 muffins; one muffin is one serving.
- Calorie amounts are estimates and depend on specific brands used; consult a nutritionist for exact values.
- Starting the oven at 425°F briefly helps create high, bakery-style muffin tops.
- Using the halved crumble topping amounts reduces waste compared to previous versions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 76mg | 3% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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