If you’re looking for an easy and delicious muffin recipe, blueberry crumble muffins are the perfect choice for you! These muffins combine the sweet taste of fresh blueberries with a crunchy crumble topping, creating a delightful treat that’s perfect for breakfast or a snack. With simple ingredients and straightforward steps, you can whip up a batch of these tasty muffins in no time. Let’s get baking!
Ingredients:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter (melted)
- 1/4 cup neutral oil (such as olive oil)
- 1/2 cup milk
- 2 eggs
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon vanilla bean paste or extract
- 1 cup sugar
- Fresh or frozen blueberries (coated in flour to prevent sinking)
For the Crumble Topping:
- 1 cup flour
- 1/2 cup coconut or granulated sugar
- 6-8 tablespoons cold unsalted butter, cubed
Directions:
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures that the oven reaches the desired temperature while you prepare the muffin batter and crumble topping.
- Mix the Wet Ingredients: In a large mixing bowl, combine the wet ingredients. Start with the milk, then add the sugar, vanilla bean paste or extract, melted butter, neutral oil, Greek yogurt or sour cream, and eggs. Whisk these ingredients together until they are well blended and smooth.
- Combine the Dry Ingredients: In a separate bowl, sift together the dry ingredients, which include the flour, baking soda, baking powder, and salt. This ensures that the leavening agents are evenly distributed throughout the flour.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the bowl of wet ingredients. Gently fold them together until just combined. Be careful not to overmix, as this can result in dense muffins. Once the batter is just combined, gently fold in the flour-coated blueberries.
- Prepare the Muffin Tray: Line a muffin tray with parchment paper or cupcake liners. Fill each liner with about 1/4 cup of batter, which is approximately the amount held by a standard ice cream scoop. This helps ensure that all muffins are of a uniform size and bake evenly.
- Make the Crumble Topping: In another bowl, combine the flour and sugar for the crumble topping. Add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This will create a deliciously crisp topping for your muffins.
- Top the Muffins: Generously sprinkle the crumble topping over each muffin. The topping adds a delightful crunch and extra sweetness to each bite.
- Bake the Muffins: Place the muffin tray in the preheated oven and bake for 15-25 minutes. Baking times can vary, so start checking for doneness at the 15-minute mark. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.
- Cool and Enjoy: Once baked, remove the muffins from the oven and allow them to cool in the tray for a few minutes. Then transfer them to a wire rack to cool completely. Enjoy your homemade blueberry crumble muffins as a delightful breakfast treat or snack!
Tips:
- Coating the blueberries in flour helps prevent them from sinking to the bottom of the muffins during baking.
- For a variation, try adding a pinch of cinnamon or lemon zest to the batter for extra flavor.
- These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.
