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Blueberry Muffins with Crumb Topping

Irresistibly Moist Blueberry Muffins with Crumb Topping

Deliciously moist blueberry muffins with crumb topping, perfect for breakfast or snacks.
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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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Batter Ingredients
  • 1 large egg Feel free to use an egg substitute for a vegan version.
  • ½ cup milk Almond or oat milk works great if you're going dairy-free.
  • ¼ cup vegetable oil Melted coconut oil or butter can be used as a substitute.
  • 1¾ cups all-purpose flour Swap for a gluten-free blend if needed.
  • ½ cup sugar Brown sugar or coconut sugar enhances flavor.
  • 2 teaspoons baking powder This is your leavening agent.
  • ½ teaspoon kosher salt Enhances flavor.
  • ¼ teaspoon cinnamon Omit if you prefer a more straightforward taste.
  • 1½ cups blueberries Fresh or frozen; no need to thaw if using frozen.
Crumb Topping Ingredients
  • ⅓ cup sugar Sweetens the crumb topping.
  • ¼ cup flour All-purpose works beautifully here.
  • 2 tablespoons unsalted butter At room temperature, avoid melting.

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • spatula
  • fork

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a muffin tin with non-stick spray or paper liners.
  2. Whisk together the egg, milk, and vegetable oil in a small mixing bowl until well combined.
  3. In a larger bowl, mix the flour, sugar, baking powder, salt, and cinnamon until evenly distributed.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries, ensuring they are evenly distributed.
  6. In a separate bowl, mix sugar, flour, and butter until crumbly for the topping.
  7. Fill the muffin tin with the batter, distributing it evenly.
  8. Sprinkle the crumb topping over the batter in each cup.
  9. Bake for about 20 minutes or until golden brown.
  10. Cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

For best results, avoid overmixing the batter and use slightly softened butter in the crumb topping.

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