Blueberry Crumble Muffins are the perfect treat for breakfast or a delightful snack any time of the day. Bursting with juicy blueberries and topped with a crunchy crumble, these muffins are not only delicious but also easy to make. Whether you’re a baking novice or a seasoned pro, this recipe will guide you through creating these delightful muffins that will impress your family and friends. With simple ingredients and straightforward steps, you’ll be enjoying warm blueberry muffins fresh from the oven in no time!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup fresh blueberries
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup unsalted butter, melted
- ½ cup buttermilk
- 1 teaspoon vanilla extract
Crumble Topping
- ½ cup rolled oats
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup unsalted butter, softened
- ½ teaspoon cinnamon
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
Step 3: Combine Wet Ingredients
In another bowl, beat the egg and then add the melted butter, buttermilk, and vanilla extract. Mix until smooth.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps. Gently fold in the fresh blueberries.
Step 5: Prepare the Crumble Topping
In a small bowl, combine the rolled oats, flour, brown sugar, softened butter, and cinnamon. Mix until crumbly.
Step 6: Fill Muffin Tins
Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the crumble topping generously over each muffin.
Step 7: Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
Step 8: Cool and Serve
Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Blueberry Crumble Muffins warm or at room temperature!
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. However, do not thaw them before adding to the batter to prevent the color from bleeding into the muffins.
How do I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for longer storage.
Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 baking blend for the best results.
What can I add to the muffins for extra flavor?
You can add lemon zest, almond extract, or even a sprinkle of nutmeg to enhance the flavor of your Blueberry Crumble Muffins.