Why Make This Moist Blueberry Muffins with Crumble Topping
These moist blueberry muffins with crumble topping are a delightful treat that perfectly balances sweetness and tanginess. They are incredibly fluffy and aromatic, making them ideal for breakfast, brunch, or a snack throughout the day. The addition of a crisp crumble on top adds an irresistible texture that enhances the overall experience. Every bite bursts with juicy blueberries, and the wonderful smell will have your family gathering in the kitchen, eager to sample your bake. Plus, this recipe is simple enough for even the most novice baker.
How to Make Moist Blueberry Muffins with Crumble Topping
Making these blueberry muffins is straightforward and requires just a few steps! You’ll mix the dry ingredients, combine the wet ingredients, and then gently fold in the blueberries. The crumble topping, made from oats, brown sugar, and butter, adds a delicious crunch to the soft muffins. In less than an hour, you can have these warm, fluffy treats ready to enjoy!
Ingredients:
- 1 cup all-purpose flour
- 1 cup blueberries (fresh or frozen)
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup oats
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/4 teaspoon cinnamon
- 2 tablespoons butter (melted)
Directions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix! Gently fold in the blueberries.
- In a small bowl, combine oats, brown sugar, flour, cinnamon, and melted butter to make the crumble topping.
- Divide the muffin batter evenly among the muffin cups, then sprinkle the crumble topping over each muffin.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly before serving. Enjoy your moist blueberry muffins!
Nutritional Information
Per muffin (based on a yield of 12 muffins):
- Calories: 190
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 20mg
- Sodium: 150mg
- Total Carbohydrates: 29g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 3g
How to Serve Moist Blueberry Muffins with Crumble Topping
These muffins are delicious on their own but can be elevated with a smear of butter or a dollop of cream cheese. For a lovely breakfast or brunch spread, serve them alongside fresh fruit, yogurt, or a strong cup of coffee. They also make a wonderful addition to a picnic or a packed lunch, offering that perfect sweet bite to accompany savory items.
How to Store Moist Blueberry Muffins with Crumble Topping
To keep your blueberry muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Place the muffins in a freezer-safe bag or container, and they will last for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or warm them in the microwave for a few seconds for that fresh-out-of-the-oven taste!
Expert Tips for Perfect Moist Blueberry Muffins with Crumble Topping
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins.
- Use Frozen Blueberries: If you can’t find fresh blueberries, frozen ones work just as well. Just fold them in while they are still frozen to prevent them from bleeding into the batter.
- Adjust Sweetness: Feel free to adjust the sugar based on your preference and the sweetness of your blueberries. You can reduce the sugar if you prefer a less sweet muffin.
Delicious Variations
- Lemon Zest: Add a tablespoon of lemon zest to the batter for a citrusy twist.
- Nutty Flavor: Mix in some chopped walnuts or pecans for an added crunch.
- Chocolate Chip: Replace half of the blueberries with chocolate chips for a decadent alternative.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
Frequently Asked Questions
Can I use different fruits?
Absolutely! These muffins are versatile. You can substitute blueberries with raspberries, blackberries, or even chopped apples.
What if I don’t have buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for about 5-10 minutes.
Are these muffins freezable?
Yes, these muffins freeze very well. Just make sure they are completely cooled before placing them in a freezer-safe bag. Don’t forget to label them!
Conclusion
These moist blueberry muffins with crumble topping are not just a treat; they are a warm hug in muffin form! With their fluffy texture, delightful blueberry bursts, and slightly crunchy topping, they are bound to become a favorite in your household. Easy to make and easy to love, they fit any occasion, from casual breakfasts to festive brunches. So why wait? Gather your ingredients and whip up a batch today! You’ll be glad you did—give us a shout and share your results!
Moist Blueberry Muffins with Crumble Topping
Ingredients
Method
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix! Gently fold in the blueberries.
- In a small bowl, combine oats, brown sugar, flour, cinnamon, and melted butter to make the crumble topping.
- Divide the muffin batter evenly among the muffin cups, then sprinkle the crumble topping over each muffin.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly before serving. Enjoy your moist blueberry muffins!