I love fresh blueberry muffins. And these muffins are so incredible, I just can’t stop eating them. They have a perfect crumble top and are so yummy! I found this recipe in our family cookbook, but have tweaked a couple things. I hope you enjoy this super yummy recipe
Fresh Blueberry Crumble Muffins
Perfect crumble top and so yummy you won't be able to stop eating these.
Servings: 12
Ingredients
Muffin Batter
- 1 1/2 C flour
- 3/4 C sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1 egg
- 1/3 C oil
- 1 tsp vanilla
- 1/2 C milk
- 1 C blueberries
Crumble Top
- 1/4 C softened butter
- 3/4 C flour
- 2/3 C sugar
Instructions
- Heat oven to 400°. Line a 12-cup muffin tin with paper liners or spray with non-stick spray. Set aside.
Muffin Batter
- Combine flour, sugar, salt, and baking powder in a large bowl.
- In a 1 cup measuring cup, combine oil, vanilla, egg, and milk. Add enough milk to fill up the cup to the 1 cup line. Mix well.
- Wash the blueberries then gently add them to a small bowl. Take 1 TBSP of the dry ingredient mixture and toss with the blueberries to gently coat them.
- Add the wet ingredients to the dry ingredients and stir until it's barely combined.
- Gently fold in the blueberries.
- Fill muffin tin evenly.
Crumble top
- Combine butter, flour, and sugar for cumble top.
- Stir until you get a nice crumble.
- Sprinkle genersously over the uncooked muffins. Fill the muffin tins to the top and then some.
Bake
- Bake fro 20-25 minutes (or until a toothpick comes out clean… unless you hit a blueberry, then it's going to come out blue/purple.)
I also want to shout out my favorite muffin pans: Rachael Ray nonstick muffin pans are the best!!! I have had my Rachael Ray pans for a few years now and I always prefer cooking with them. Clean up is so easy. I rarely have to scrub to get anything off of these. If you are looking for new cookware, seriously consider getting some Rachael Ray pans! (Not a paid endorsement.)
This post was posted in Recipes