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–+ servings

Blueberry Muffins with Crumble Topping

Deliciously moist blueberry muffins topped with a crunchy crumble, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 1 cup All-purpose flour
  • 1 cup Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Milk Whole or 2%
  • 1/3 cup Vegetable oil
  • 1 large Egg
  • 1 cup Fresh blueberries Can substitute with frozen
Crumble Topping
  • 1/2 cup All-purpose flour
  • 1/3 cup Brown sugar
  • 1/4 cup Unsalted butter Melted
  • 1/2 tsp Cinnamon

Method
 

Prepare Muffin Batter
  1. Preheat the oven to 375°F (190°C) and grease the muffin tin.
  2. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, combine milk, vegetable oil, and egg. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
Make Crumble Topping
  1. In a separate bowl, mix together flour, brown sugar, melted butter, and cinnamon until crumbly.
Bake Muffins
  1. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Sprinkle the crumble topping evenly over each muffin.
  3. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow to cool for a few minutes before removing from the tin.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 150IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh blueberries and do not overmix the batter.

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