Imagine biting into a warm blueberry crumble muffin, where the sweet, juicy blueberries burst with flavor, and the crumbly topping adds the perfect crunch. The enticing aroma wafts through the kitchen, inviting everyone to gather around and share in this delightful treat that’s not just for breakfast but also makes a fantastic snack any time of day.
As I recall the mornings spent baking these muffins with my grandmother, the laughter and stories we shared make each bite even more special. These blueberry crumble muffins are ideal for lazy Sunday brunches or when you need a quick pick-me-up during a busy week, promising an explosion of taste that will leave you coming back for more.
Why Is blueberry crumble muffins So Irresistibly Good?
Delightful flavors come together in every bite of these muffins, featuring the sweetness of fresh blueberries and a hint of cinnamon that elevates the taste.
Quick and easy to whip up in just 15 minutes of prep, making them perfect for busy mornings or last-minute snacks.
Crowd-pleaser appeal ensures that everyone from kids to adults will love these muffins, whether enjoyed warm from the oven or as an on-the-go treat.
Versatile options allow you to substitute almond milk or use frozen blueberries without sacrificing flavor, making them adaptable for any pantry.
Crunchy topping adds a satisfying texture that perfectly complements the moist muffin base, creating a delightful contrast that keeps you coming back for more.
blueberry crumble muffins Ingredients
- For the Batter
- 2 cups all-purpose flour – This is the base for your muffins, providing structure and a light texture.
- 1 cup granulated sugar – Adds sweetness and moisture to the muffins, making them irresistible.
- 1 tablespoon baking powder – Helps the muffins rise, creating that delightful fluffy texture.
- ½ teaspoon salt – Enhances the flavors and balances the sweetness of the sugar.
- 1 cup milk (can substitute with almond milk) – Provides moisture; feel free to use almond milk for a dairy-free option.
- ½ cup vegetable oil – Keeps the muffins moist and contributes to their tender crumb.
- 2 large eggs – Binds the ingredients together and adds richness to the batter.
- 1 cup fresh blueberries (can use frozen) – Bursting with flavor, blueberries bring natural sweetness and a pop of color.
- For the Crumble Topping
- ½ cup all-purpose flour – Creates a base for the crunchy topping that contrasts beautifully with the soft muffin.
- ½ cup brown sugar – Adds a deep molasses flavor that enhances the crumble's sweetness.
- ¼ cup unsalted butter (melted) – Gives richness to the topping while helping it form those delightful clusters.
- ½ teaspoon cinnamon – Infuses warm spice notes that elevate both flavor and aroma in your blueberry crumble muffins.
How to Make blueberry crumble muffins
1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners. This ensures your muffins bake evenly and don’t stick, making for easy removal.
2. Whisk together the 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt in a large bowl. This mixture forms the fluffy base of your muffins.
3. Mix the wet ingredients by combining 1 cup of milk (or almond milk), ½ cup of vegetable oil, and 2 large eggs in another bowl until well combined. This step adds moisture and richness to your batter.
4. Combine the wet and dry mixtures by pouring the wet ingredients into the dry ingredients. Stir gently until just combined, then fold in 1 cup of fresh blueberries (or frozen). Be careful not to overmix; you want those berries intact!
Make Crumble Topping:
5. Prepare the crumble by mixing ½ cup of all-purpose flour, ½ cup of brown sugar, melted ¼ cup of unsalted butter, and ½ teaspoon of cinnamon in a separate bowl until crumbly. This will create that delightful crunchy topping.
Bake Muffins:
6. Divide the muffin batter evenly among the muffin cups, filling each about two-thirds full for perfect rising.
7. Sprinkle the crumble topping generously over each muffin, adding a sweet crunch that contrasts beautifully with the soft muffin beneath.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. The tops should be golden brown and inviting.
9. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This helps maintain their moist texture while allowing them to set perfectly.
Optional: Top with a light dusting of powdered sugar for an extra touch!
Exact quantities are listed in the recipe card below.
Expert Tips
- Flour Measurement: Use the spoon-and-level method to avoid packing flour, which can lead to dense blueberry crumble muffins.
- Egg Temperature: Ensure your eggs are at room temperature for better emulsification and a fluffier texture in your muffins.
- Blueberry Care: Toss fresh blueberries in a bit of flour before adding them to the batter; this helps prevent them from sinking during baking.
- Crumble Consistency: Aim for a crumbly texture in the topping; if it’s too wet, add a touch more flour to achieve the right consistency.
- Don’t Overmix: Stir the batter until just combined to keep your blueberry crumble muffins light and airy; overmixing can create tough muffins.
How to Store and Freeze blueberry crumble muffins
- Room Temperature: Keep your blueberry crumble muffins in an airtight container for up to 3 days. Enjoy them fresh without the need for refrigeration!
- Fridge: If you want to extend their life, place the muffins in the fridge, where they can last up to a week. Just remember to seal them tightly!
- Freezer: For longer storage, freeze the muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or microwave briefly before enjoying.
- Reheating: To bring back that fresh-out-of-the-oven taste, reheat muffins in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
blueberry crumble muffins Your Way
Feel free to get creative and tailor these delightful treats to your taste preferences!
- Dairy-Free: Substitute milk with almond or oat milk for a creamy, non-dairy option. The muffins will still be wonderfully moist and flavorful.
- Whole Wheat: Swap out half of the all-purpose flour for whole wheat flour. This adds a nutty flavor and extra fiber, making each bite heartier.
- Zesty Lemon: Add the zest of one lemon to the batter for a refreshing citrus twist. The bright flavor pairs beautifully with the blueberries.
- Nutty Crunch: Fold in ½ cup of chopped walnuts or pecans into the muffin batter for added texture and a delightful crunch.
- Spiced Up: Mix in ¼ teaspoon of nutmeg along with the cinnamon in the crumble topping. This warm spice adds a cozy aroma and flavor that’s perfect for chilly mornings.
- Chocolate Lovers: Sprinkle mini chocolate chips into the batter for a sweet surprise in every bite. The combination of blueberries and chocolate is simply irresistible!
- Vegan-Friendly: Replace eggs with flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoon water per egg). Your muffins will be just as fluffy and delicious without any animal products.
Make Ahead Options
These delectable blueberry crumble muffins are a fantastic choice for meal prep, as they can be prepped and ready to bake in no time. You can mix the dry ingredients—2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt—up to 24 hours in advance. Additionally, the wet ingredients consisting of 1 cup of milk (or almond milk), ½ cup of vegetable oil, and 2 large eggs can be combined a day before baking. To make the crumble topping ahead, simply blend together ½ cup of all-purpose flour, ½ cup of brown sugar, ¼ cup of melted unsalted butter, and ½ teaspoon of cinnamon and store it in an airtight container for up to 3 days. When you’re ready to enjoy these blueberry crumble muffins, just follow the baking instructions: preheat your oven to 375°F (190°C), combine your mixtures with fresh or frozen blueberries, divide into muffin cups, sprinkle with crumble topping, and bake for 18-20 minutes. Enjoy warm muffins that are bursting with flavor and perfect for breakfast or a snack!
blueberry crumble muffins Recipe FAQs
Can I use a different type of milk for the blueberry crumble muffins?
Absolutely! You can substitute the regular milk with almond milk or any other non-dairy milk of your choice. This makes the muffins both delicious and suitable for those who are lactose intolerant.
How should I store leftover blueberry crumble muffins?
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to enjoy them longer, consider refrigerating them for up to a week. Just make sure they’re completely cooled before storing!
Can I freeze blueberry crumble muffins?
Yes, you can freeze these delightful muffins! Allow them to cool completely, then place them in a freezer-safe bag or container. They’ll stay fresh for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or warm them in the oven at 350°F (175°C) for about 10 minutes.
What if my muffin batter seems too thick?
If your batter appears too thick, don’t worry! You can add a tablespoon or two of milk (or almond milk) to loosen it up slightly. The batter should be thick but pourable, almost like pancake mix.
How do I know when my blueberry crumble muffins are done baking?
Your muffins will be ready when they turn golden brown on top, and a toothpick inserted into the center comes out clean. This usually takes about 18-20 minutes at 375°F (190°C). Keep an eye on them as ovens may vary slightly!
What’s the serving size for these blueberry crumble muffins?
This recipe yields 12 scrumptious muffins, making it perfect for breakfast or snacks throughout the week. Each muffin has approximately 180 calories, so they’re a delightful yet guilt-free treat!
Blueberry Crumble Muffins
Ingredients
Method
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, vegetable oil, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- In a separate bowl, combine the flour, brown sugar, melted butter, and cinnamon until crumbly.
- Divide the muffin batter evenly among the muffin cups.
- Sprinkle the crumble topping over each muffin.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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