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Blueberry Crumble Muffins

Fluffy muffins bursting with juicy blueberries and topped with a sweet, crunchy crumble, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Muffin Batter Ingredients
  • 1 tbsp vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup plus 2 tbsp buttermilk, room temperature
  • 2 items eggs, room temperature
  • 1 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 1/2 cups blueberries
  • 1 tbsp flour to toss with blueberries
Crumble Topping Ingredients
  • 1/2 cup all-purpose flour
  • 1/2 tsp cinnamon
  • 1/4 tsp kosher salt
  • 1/3 cup granulated sugar
  • 1/4 cup salted butter, cold

Method
 

Prepare the Crumble
  1. In a medium bowl, combine flour, cinnamon, salt, and sugar.
  2. Cut the cold butter into cubes and blend it into the mixture using a pastry cutter or fork until small chunks remain.
  3. Set aside in the fridge.
Prepare the Batter
  1. Preheat the oven to 425°F.
  2. In a medium bowl, whisk together the vanilla, vegetable oil, buttermilk, brown sugar, and granulated sugar until well combined.
  3. Add the eggs one at a time, continuing to stir until fully incorporated.
  4. Mix in the flour, baking soda, baking powder, and salt to the wet ingredients, stirring until just combined.
  5. In a small bowl, toss the blueberries with 1 tablespoon of flour until they’re lightly coated, and then gently fold them into the batter.
  6. Line a large muffin tin with liners.
  7. Scoop the batter into each cup until almost full, leaving about 1/4 inch from the top.
  8. Allow the batter to rest for one hour at room temperature.
Bake the Muffins
  1. After resting, sprinkle the crumble on top of each muffin.
  2. Place in the oven and bake for 5 minutes.
  3. Reduce the temperature to 400°F (without opening the oven) and bake for an additional 20-25 minutes.
  4. Once baked through, remove from the oven and let cool for 5 minutes before taking the muffins out of the pan.

Notes

These muffins can be stored in an airtight container at room temperature for two days or frozen for up to three months. For the best results, use fresh blueberries and keep ingredients at room temperature before mixing.