Blueberry Crumble Muffins Simple and Tasty Recipe
Get ready to indulge in the delight of homemade Blueberry Crumble Muffins! In this simple and tasty recipe, I’ll guide you through every step, from mixing the ingredients to baking the perfect muffin. Whether you’re a seasoned baker or just starting out, these muffins are easy to make and absolutely rewarding. Let’s dive in and whip up a batch that’s sure to impress your family and friends!
Why I Love This Recipe
- Deliciously Sweet and Tart: The combination of fresh blueberries with a hint of cinnamon creates a perfect balance of sweetness and tartness in every bite.
- Easy to Make: With simple ingredients and straightforward steps, these muffins are quick to whip up, making them perfect for a busy morning.
- Perfect Texture: The crumble topping adds a delightful crunch, while the muffins themselves remain soft and fluffy, providing a satisfying contrast.
- Versatile Snack: Enjoy these muffins as a breakfast treat, a midday snack, or even as a dessert— they’re delicious any time of day!
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
Blueberries and Crumble Topping
- 1 1/2 cups fresh or frozen blueberries (do not thaw)
- 1/2 cup rolled oats
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/4 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
Gather these ingredients before you start. Each part plays a role in making your muffins tasty and fluffy. The all-purpose flour gives the muffins structure. Sugar adds sweetness, while baking powder helps them rise. Salt and cinnamon boost flavor and balance the sweetness.
For the wet ingredients, melted butter adds richness. The egg binds everything together, and vanilla brings a warm taste. Buttermilk adds moisture and a slight tang.
Blueberries are the star of this recipe. They burst with flavor in each bite. The crumble topping adds crunch. Rolled oats, brown sugar, and butter create a delicious, crumbly layer.
Step-by-Step Instructions
Preparing for Baking
- Preheat the oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners. This helps with easy serving and cleanup.
Mixing Ingredients
- In a large bowl, mix 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. Whisk until everything is well combined.
- In a separate bowl, whisk together 1/2 cup of melted, slightly cooled unsalted butter, 1 large egg, 1 teaspoon of vanilla extract, and 1 cup of buttermilk. Make sure it’s smooth.
- Gently pour the wet mixture into the dry ingredients. Stir with a wooden spoon until just mixed. Do not overmix. This keeps the muffins light and fluffy.
Final Steps
- Carefully fold in 1 1/2 cups of fresh blueberries. Make sure they are evenly spread without bursting them.
- For the crumble topping, mix 1/2 cup of rolled oats, 1/4 cup of all-purpose flour, 1/4 cup of packed light brown sugar, and 1/4 teaspoon of ground cinnamon in a small bowl. Add 3 tablespoons of melted butter and combine until crumbly.
- Fill each muffin cup about two-thirds full with the batter. Sprinkle the crumble topping over each muffin.
- Bake in your preheated oven for 18-22 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Once done, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Tips & Tricks
Perfecting the Muffins
- Avoid overmixing: Mix the wet and dry ingredients just until combined. This helps keep your muffins light and fluffy. Overmixing can result in tough muffins.
- How to fold blueberries: Gently add blueberries to the batter. Use a spatula and fold them in slowly. Be careful not to smash them, as you want whole berries in your muffins.
Achieving the Best Crumble Topping
- Adjusting crumble texture: To get a nice crumble, mix the oats, flour, brown sugar, and cinnamon in a bowl. Add melted butter and mix until it looks crumbly. If you want a chunkier topping, leave some larger pieces.
- How to store leftover crumble: If you have leftover crumble, store it in an airtight container. Keep it in the fridge for up to a week. You can also freeze it for longer storage.
Serving Suggestions
- Ideal pairings: These muffins taste great with a side of yogurt or a drizzle of honey. You can also serve them warm with a cup of tea or coffee.
- Presentation tips: For a lovely touch, dust the muffins with powdered sugar before serving. A sprinkle of fresh blueberries on top can also make them look even more appetizing.
Pro Tips
- Use Room Temperature Ingredients: Ensuring your butter, egg, and buttermilk are at room temperature helps the batter mix more evenly, resulting in a lighter muffin.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough muffins, so be gentle!
- Fresh or Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter. This helps prevent the batter from turning purple and keeps the muffins looking beautiful.
- Cool Before Serving: Allow the muffins to cool completely on a wire rack. This helps them set properly and enhances the flavor.
Variations
Flavor Add-Ins
You can add fun flavors to your muffins. Try mixing in lemon zest for a fresh twist. Just a teaspoon brings brightness to each bite. Nuts or seeds also add a nice crunch. Chopped walnuts or sunflower seeds work great. These add texture and more flavor.
Alternative Fruits
If you want a change, use other fruits too. Raspberries make a tart muffin that many love. Use them just like blueberries. Strawberries are another sweet option. Chop them up and fold them in. They create a lovely, fruity taste.
Dietary Modifications
For those with dietary needs, you can make changes. To make gluten-free muffins, swap the flour for a gluten-free blend. Just check that it is 1:1 for easy measuring. If you want a vegan muffin, use flax eggs instead of regular eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. This way, everyone can enjoy these tasty muffins!
Storage Info
Storing Muffins
Store your blueberry crumble muffins at room temperature. Place them in an airtight container. They will stay fresh for about two days. If your kitchen is warm, you might want to keep them in the fridge. The cold will help them last a bit longer.
Freezing Muffins
Freezing muffins is easy! Let them cool completely before you freeze them. Wrap each muffin in plastic wrap or foil. Then place them in a freezer bag. This helps keep them fresh. To thaw, take a muffin out and leave it at room temperature. You can also warm it in the microwave for a few seconds.
Muffin Shelf Life
Fresh blueberry muffins taste best within three days. After that, they may dry out. If you freeze them, they can last up to three months. Look for signs of spoilage, like mold or an off smell. If you see or smell something strange, it’s best to throw it away.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just remember not to thaw them. Frozen berries keep their shape better in the muffins. They also add a nice coolness when you bite in.
How do I know when the muffins are done baking?
You can check if the muffins are done by inserting a toothpick. If it comes out clean or with a few moist crumbs, they are ready. Usually, the muffins bake for 18 to 22 minutes.
What can I substitute for buttermilk?
If you do not have buttermilk, you can make your own. Mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for 5 minutes, and it will thicken nicely.
How long do blueberry muffins last?
Blueberry muffins last about 2 to 3 days at room temperature. If you want them to stay fresh longer, keep them in the fridge for up to a week.
Can I make the batter in advance?
Yes, you can make the batter ahead of time. Store it in the fridge for up to 2 days. Just give it a gentle stir before you fill the muffin cups.
Blueberry muffins are easy and fun to make. We covered all the ingredients, from dry to wet, plus blueberries and crumble topping. I shared step-by-step instructions to guide you through. With tips on perfecting the muffins and fun variations to try, you’ll enjoy baking. Remember to store them well for freshness. Now, you have the tools to bake the best blueberry muffins. Happy bakin
Blueberry Crumble Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.5 cup unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1.5 cups fresh blueberries (or frozen, do not thaw)
- 0.5 cup rolled oats
- 0.25 cup all-purpose flour
- 0.25 cup light brown sugar, packed
- 0.25 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners to prevent sticking and for easy serving.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted, slightly cooled butter, egg, vanilla extract, and buttermilk until the mixture is smooth and unified.
- Combine Wet and Dry Mixtures: Gently pour the wet ingredients into the bowl of dry ingredients. Stir with a wooden spoon or spatula until just combined. Be careful to avoid overmixing, as this can lead to dense muffins.
- Fold in Blueberries: With a gentle hand, fold the blueberries into the batter, ensuring they are evenly distributed throughout without bursting them.
- Prepare the Crumble Topping: In a small bowl, mix together the rolled oats, flour, brown sugar, ground cinnamon, and melted butter. Use your fingers to combine these ingredients until they form a crumbly mixture.
- Fill Muffin Cups: Using a scoop or spoon, evenly distribute the blueberry batter among the muffin cups, filling each about two-thirds full. Generously sprinkle the crumble topping over the batter in each cup, making sure it’s well covered.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool the Muffins: Once baked, remove the muffin tin from the oven and let the muffins rest for about 5 minutes. Then, carefully transfer the muffins to a wire rack to cool completely.
![To make delicious zucchini chocolate chip muffins, gather these simple ingredients: - 1 medium zucchini, grated (approximately 1 cup) - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1/2 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon - 2 large eggs - 1/2 cup granulated sugar - 1/4 cup packed brown sugar - 1/3 cup vegetable oil - 1 teaspoon vanilla extract - 1/2 cup semi-sweet chocolate chips - 1/4 cup walnuts or pecans, chopped (optional for extra crunch) These ingredients blend well and create a moist muffin. The grated zucchini adds moisture while keeping the muffins healthy. The mix of flours gives a great texture. The sugars balance the chocolatey goodness. You can add nuts for crunch, or leave them out if you want a smoother bite. If you want the full details on how to put this all together, check out the Full Recipe. Start by preheating your oven to 350°F (175°C). This step is key for even baking. Prepare a muffin tin by lining it with paper liners or lightly greasing each cup. In a medium mixing bowl, whisk together the following dry ingredients: - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1/2 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon Mix well to ensure they are evenly combined. This helps the muffins rise properly. In a larger bowl, crack two large eggs and beat them lightly. Add: - 1/2 cup granulated sugar - 1/4 cup packed brown sugar Mix these until smooth and slightly frothy. This gives the muffins a nice texture. Slowly add in: - 1/3 cup vegetable oil - 1 teaspoon vanilla extract Stir until fully combined. Next, gently fold in 1 cup of grated zucchini. Make sure it’s evenly distributed for great flavor. Gradually add the dry mixture to the wet ingredients. Use a spatula to fold them together gently. It’s okay if there are a few lumps. Next, divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. To check if they are done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. Once done, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This makes them easier to remove without breaking. For the full recipe, refer to the earlier sections. To make great muffins, follow these tips closely: - Use Fresh Ingredients: Fresh baking powder and soda give the best rise. - Room Temperature Eggs: Bring your eggs to room temperature for better mixing. - Preheat the Oven: Always preheat your oven to 350°F (175°C) before baking. - Fill Muffin Cups Evenly: Fill each cup about two-thirds full for a nice dome shape. Overmixing can lead to tough muffins, which we want to avoid. Here’s how: - Mix Dry and Wet Separately: Always mix dry and wet ingredients in separate bowls first. - Fold Gently: When combining, use a spatula to fold the mixture. Stop mixing when you see a few lumps. - Don’t Worry About Lumps: A few lumps are okay; they will bake out in the oven. Presentation is important for making your muffins look as good as they taste. Try these ideas: - Serve Warm: Serve your muffins warm from the oven for a cozy feel. - Use a Basket: Place muffins in a basket lined with a cloth napkin for a rustic touch. - Garnish: Lightly dust with powdered sugar or drizzle melted chocolate on top for flair. For the full recipe of Zucchini Chocolate Chip Muffins, check the earlier section. {{image_4}} You can make these muffins gluten-free easily. Just swap the all-purpose flour with gluten-free flour blend. Make sure it has xanthan gum to help with texture. This change keeps the muffins soft and tasty. You can also mix in other fun ingredients. Dried fruits like raisins or cranberries add sweetness. Chopped nuts like walnuts or pecans give a nice crunch. You can even add seeds for more texture. Just be sure to adjust the amount of chocolate chips if you add more. If you want a lower sugar treat, you have options. Use less granulated sugar or brown sugar. You can try sugar substitutes like stevia or monk fruit sweetener. These options can help keep the muffins sweet without the extra calories. Just remember to check the package for measurements. Check out the [Full Recipe] for more details! To keep your zucchini chocolate chip muffins fresh, store them in an airtight container. You can place them on the counter. They will stay tasty for about three days. If you want to keep them longer, consider freezing. Freezing muffins is easy and smart. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap or aluminum foil. Place them in a freezer-safe bag or container. These muffins can last up to three months in the freezer. When you want one, just take it out and reheat. Reheating is quick and simple. You can use a microwave or an oven. For the microwave, heat one muffin for 15 to 20 seconds. For the oven, preheat to 350°F (175°C). Place the muffin on a baking sheet and warm it for about 5 to 10 minutes. Enjoy your warm muffin with a cup of coffee or tea! To make zucchini chocolate chip muffins from scratch, follow this simple recipe. Start by preheating your oven to 350°F (175°C). Prepare your muffin tin with liners or grease it. In one bowl, mix all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. In another bowl, beat two eggs, then add granulated and brown sugar. Mix in vegetable oil and vanilla extract. Fold in grated zucchini, then combine the wet and dry ingredients. Lastly, add chocolate chips and any nuts if you want. Fill the muffin cups and bake them for 18 to 20 minutes. For the full recipe, check the instructions above. Yes, you can use frozen zucchini in this recipe. Just make sure to thaw it first. Drain any excess water to avoid soggy muffins. Frozen zucchini works well because it retains most of its flavor. It also provides moisture, just like fresh zucchini does. This option is great if you have leftover zucchini from last season. Zucchini offers several health benefits. It is low in calories and high in fiber. This can help keep you feeling full longer. Zucchini is also packed with vitamins like A and C. These vitamins support your immune system and skin health. Plus, adding veggies to your muffins makes them more nutritious. It’s a great way to sneak in some extra greens. Zucchini muffins can last up to a week when stored properly. Keep them in an airtight container at room temperature. If you want them to last longer, you can freeze them. Just make sure they are completely cooled before freezing. They can stay fresh in the freezer for about three months. Yes, you can substitute other types of flour in this recipe. Almond flour, oat flour, or coconut flour are all good options. Each type of flour can change the texture slightly, so keep that in mind. If you use a gluten-free flour blend, make sure it has a binding agent, like xanthan gum, for the best results. You now have a clear guide for making delicious zucchini chocolate chip muffins. We covered the ingredients and step-by-step instructions needed to bake them perfectly. Plus, I shared tips on avoiding common baking mistakes and ways to store your muffins. You can also explore tasty variations to suit your taste. Remember, these muffins are not just yummy; they bring the added health benefits of zucchini. Happy baking, and enjoy these treats!](https://dishtreats.com/wp-content/uploads/2025/06/0cde25ea-110a-42a8-bcb8-b8faa9becc28-768x768.webp)
