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blueberry muffins with crumble topping

Blueberry Muffins with Crumble Topping to Brighten Your Morning

Delight in these blueberry muffins with crumble topping that balance sweetness and tartness for a perfect breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 205
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Can substitute with gluten-free flour
  • 1 cup Sugar Consider brown sugar for richer flavor
  • 1 tbsp Baking powder Ensure it's fresh for best rise
  • 1 tsp Baking soda Balances acidity
  • 1/2 tsp Salt Enhances flavor
  • 1 cup Buttermilk Can use milk mixed with vinegar or lemon juice
  • 1/2 cup Melted butter Can substitute with vegetable oil
  • 2 large Eggs Binds ingredients and aids rise
  • 1 tsp Vanilla extract Almond extract is a good alternative
  • 2 cups Fresh blueberries Thawed, drained frozen blueberries can be used
For the Crumble Topping
  • 1/2 cup Sugar Can mix with brown sugar
  • 1/2 cup Flour Whole wheat flour can be used
  • 1/4 cup Butter Chill before mixing for best texture
  • 1/2 cup Oats Adds wholesome texture

Equipment

  • Oven
  • Mixing Bowls
  • Muffin tin
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for blueberry muffins with crumble topping
  1. Preheat your oven to 375°F (190°C).
  2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until fluffy.
  3. In a separate bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
  5. Fold in fresh blueberries gently to distribute evenly.
  6. Prepare muffin tin with liners or greased cups and fill each cup with batter until 3/4 full.
  7. Mix the crumble topping ingredients together and sprinkle generously over each muffin.
  8. Bake for 18-20 minutes until golden brown and a toothpick comes out clean.
  9. Allow muffins to cool in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 205kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Use fresh blueberries for maximum flavor.

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