Blueberry Crumble Muffins
Soft, buttery muffins full of fresh blueberries with a cinnamon brown sugar crumble topping.
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter melted
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cup fresh blueberries
- ½ cup brown sugar for the crumble
- ¼ cup all-purpose flour for the crumble
- 1 tsp ground cinnamon for the crumble
- 2 tbsp unsalted butter melted, for the crumble
Instructions
Cooking
- Preheat the oven to 350 degrees F and line a 12 cup muffin tin with paper liners.
- Whisk 2 cups flour, the granulated sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk the melted butter, milk, eggs, and vanilla in a second bowl.
- Pour the wet mixture into the dry mixture and stir until just combined. Gently fold in the blueberries.
- Stir the brown sugar, 1/4 cup flour, cinnamon, and melted butter together until moist crumbs form.
- Fill each liner about two thirds full with batter and sprinkle the crumble over the tops.
- Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Cool for a few minutes, then move to a wire rack.
Notes
Store the muffins in an airtight container at room temperature for up to three days, or freeze them for up to three months. Do not overmix the batter. Lemon zest brightens the flavor.