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Delicious moist blueberry muffins with a crispy crumble topping

Moist Blueberry Muffins with Crumble Topping

Deliciously moist blueberry muffins topped with a crunchy crumble, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1 cup fresh blueberries Can use frozen without thawing.
  • 1.5 cups all-purpose flour Can substitute half with whole wheat flour for added fiber.
  • 0.5 cup sugar Can reduce to 1/3 cup for a healthier option.
  • 0.5 cup milk Use plant-based milk for a vegan option.
  • 0.25 cup unsalted butter, melted Substitute with vegan butter or coconut oil for a vegan version.
  • 1 large egg Can replace with a flax egg for a vegan option.
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 0.5 tsp salt
Crumble Topping
  • 0.5 cup rolled oats
  • 0.25 cup brown sugar
  • 0.5 tsp cinnamon

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, mix the melted butter, milk, egg, and vanilla extract until smooth.
  4. Combine the wet and dry ingredients by gradually adding the wet ingredients to the dry ones, gently folding in the blueberries at the end to preserve their shape.
Crumble Topping Preparation
  1. Mix the rolled oats, brown sugar, and cinnamon in a small bowl until combined.
Baking
  1. Spoon the muffin batter into each muffin cup, filling them about 3/4 full.
  2. Sprinkle the crumble topping generously over each muffin.
  3. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  4. Allow to cool for a few minutes before serving.

Notes

Serve warm with butter or honey. Store in an airtight container for up to 3 days or freeze for up to 3 months. Reheat before serving.