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Blueberry Crumble Muffins Recipe
There's nothing like a blueberry muffin with crumble topping! Fluffy, sweet muffins loaded with fresh blueberries and a buttery streusel topping make a quick breakfast treat.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12
Calories: 273 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
For the Muffins:
- 3/4 cup granulated sugar 150 grams
- 1/2 cup 2% milk 4 ounces
- 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 fresh blueberries 12 ounces
For the crumble:
- ¼ cup granulated sugar 50 grams
- ¼ cup all-purpose flour 33 grams
- 2 tablespoons salted butter softened 28 grams
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.
Cup of Yum
Notes
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe making 12 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
- With reader feedback, I've halved the crumble topping ingredients so that there is no waste. The amounts in the recipe card are the new amounts, the video is the older (and higher) amounts.
- Starting the oven on a high temperature makes the muffins pop up on top and make a nice muffin top, just like a bakery style muffin.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe making 12 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition Information
Calories
273kcal
(14%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
21mg
(7%)
Sodium
76mg
(3%)
Potassium
132mg
(4%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
104IU
(2%)
Vitamin C
2mg
(2%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 273
% 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.