Blueberry Crumble Muffins

$- 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon - 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 - 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. {{ingredient_image_2}} - Preheat the oven to 375°F (190°C). - Line a 12-cup muffin tin with paper liners. This helps with easy serving and cleanup. - 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. - 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. - 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. - 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. - 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. {{image_4}} 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. 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. 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! 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 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. 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. 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. 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. 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. 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. 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 baking!$

Blueberry Crumble Muffins

Delicious muffins filled with fresh blueberries and topped with a crunchy crumble.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Breakfast

Cuisine American

Servings 12

Calories 200 kcal

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.

Notes

Enjoy these muffins warm, perhaps with a drizzle of honey or a side of yogurt for an indulgent breakfast or snack. For added flair, garnish with a sprinkle of powdered sugar before serving.

Keyword blueberry, breakfast, dessert, muffins