Blueberry Muffins with Crumb Topping
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
10 to 12 muffins
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Calories
209 kcal
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Course
Bread, Baked Goods
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Cuisine
American
Blueberry Muffins with Crumb Topping
Description
This recipe creates classic blueberry muffins from a batter of egg, milk, vegetable oil, flour, sugar, baking powder, salt, and cinnamon. Blueberries are folded in carefully to avoid breaking and maintaining bursts of fruit throughout. The batter is thick and can be portioned into 10 larger muffins for a fuller result or 12 standard ones.
The crumb topping, consisting of sugar, flour, and softened butter combined until crumbly with some larger pieces, is sprinkled generously over the muffin batter before baking at a relatively high temperature of 400°F. This forms a lightly browned, sweet crunchy layer that contrasts nicely with the moist interior.
Muffins bake until a toothpick comes out nearly clean, preserving moisture without over-baking. They rest briefly before removal from the tin to continue setting. The recipe notes suggest eating these muffins on the day they are made to enjoy the crispness of the crumb topping, with leftovers stored uncovered at room temperature to maintain texture.
Ingredients
for the muffins:
- 1 egg large
- ½ cup milk
- ¼ cup vegetable oil
- 1¾ cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
- 1½ cup blueberries fresh or frozen (if frozen, do not thaw)
for the crumb topping:
- ⅓ cup sugar
- ¼ cup flour
- 2 tablespoons butter at room temperature, unsalted
Instructions
- Preheat oven to 400° F. Spray standard muffin tin with non-stick spray, or use baking cup liners, and set aside.
- For the blueberry muffins: In a small bowl, mix the egg, milk, and oil.
- In a large bowl, whisk the flour, sugar, baking powder, salt, and cinnamon.
- Add wet ingredients to dry ingredients and stir. Do not over mix.
- Fold in blueberries. Batter will be very thick. Spoon into muffin tin and let rest a few minutes while you prepare the crumble topping. For plumper, fuller muffins, divide batter between just 10 of the muffin cups (as shown in my photos). For smaller muffins, use all 12 cups.
- For the crumb topping: In a small bowl, combine all topping ingredients with a fork, until crumbly. Be sure to have some larger pea-size pieces of crumble. Sprinkle over muffin batter.
- Bake until crumb topping is a bit golden and a toothpick comes out just barely clean, about 20 minutes. Let rest in pan for about 5 minutes before removing to a cooling rack to cool.
Notes
- Eat muffins on the day they are baked to enjoy the crumb topping crispness at its best.
- If storing leftovers, leave muffins uncovered at room temperature to help the crumb topping stay crunchy.
- This recipe is sourced from Grandma Renelt's recipe collection.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10to 12 muffins
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 209kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 21mg | 7% |
| Sodium | 145mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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