blueberry crumble muffins

This is the BEST Blueberry Muffin recipe I have made, and you will love it too! Bursting with juicy blueberries and topped with sweet streusel, these really are so delicious!

Homemade Blueberry Muffins

all-purpose flour ((250 grams))

baking powder

salt

salted butter, (melted (57 grams))

vegetable or canola oil ((57 grams))

sugar ((150 grams))

eggs

vanilla extract

milk

blueberries, (fresh

all-purpose flour ((83 grams))

sugar ((66 grams))

Heat oven to 375°F. Line muffin tins with baking cups or grease well with cooking spray.

In a medium bowl, mix together the flour, baking powder, and salt. Set aside.

In a large bowl, mix together the butter, oil, and sugar with a fork until smooth. Add the eggs, vanilla, and milk and mix well until combined.

Add the flour mixture into the liquid mixture and stir just until most of the streaks of flour are incorporated. Fold in the blueberries, being careful not to smash them. If using frozen blueberries, do not defrost them before adding them to the batter.

Fill each baking cup ¾ full, then add a few extra blueberries on the top of each muffin, if desired. Mix the flour, sugar, salt, and melted butter together in a medium bowl using a fork for the crumb topping, then divide evenly among the muffins, and sprinkle about 1 tablespoon on the top of the muffin batter before baking.

Bake for 22-25 minutes, until done. Cool for 5-10 minutes before transferring to a wire rack to cool completely.

https://www.youtube.com/watch?v=4_X3F4LFBj0

Nothing beats Homemade Blueberry Muffins with Crumb Topping and a large glass of cold milk! Bursting with fresh blueberry muffin flavor and topped with streusel, these really are the best blueberry muffins ever!

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There is nothing like a #homemade #blueberry #muffin! This version is made with fresh or frozen blueberries!

RECIPE: https://houseofnasheats.com/homemade-blueberry-muffins-with-crumb-topping/

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How to Make Blueberry Muffins

Best ever Blueberry Crumble Muffins made from scratch.

Blueberry Muffins

350 grams (2 and 1/2 cups) plain flour or all purpose flour

200 grams (1 cup) caster sugar sugar

120 ml (1/2 cup) vegetable oil

teaspoon vanilla extract

240 ml (1 cup) buttermilk*

(1 and 1/2 cups) fresh blueberries*

(1/4 cup) caster sugar or granulated sugar

flour flour

cinnamon

butter, melted

Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter or olive oil spray or use cupcake liners. In a large mixing bowl, add flour, baking powder and sugar and whisk briefly.

To a small bowl, add oil, vanilla and eggs and whisk together just to break up the egg yolks. Make a well in the middle of your dry ingredients, add the wet ingredients, along with the buttermilk. Very gently start to fold the mixture using a wooden spoon or spatula.

Add blueberries. Fold until the mixture is just combined – be careful not to over mix or your muffins will be tough. Spoon out the mixture into your prepared tin.

To make the crumble, stir together the sugar, flour and cinnamon. Add melted butter and stir until it forms a wet paste. Sprinkle over each muffin.

Bake muffins for 5 minutes before turning the oven temperature down to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or golden brown on top (and a skewer inserted into the middle comes out clean).

I just LOVE blueberry muffins! These look amazing!

I’m slowly baking my way through the sweetest menu recipes. This is another winner! The muffins are fluffy, moist and sweet but not too sweet. I used frozen blueberries and I made double the crumble (I love crumble).

I’ve just made these, and WOW they are amazing! You are literally my go to for recipes and they never fail me, thank you so much. Just out of curiosity, would you be able to substitute the oil for butter like in your chocolate chip muffins? Would this make a lot of difference, or is there a reason this recipe uses oil? ☺️ Xx

I was craving these and was so happy to find you had the recipe on your page! I used tulip cases and got 11 large muffins. Delicious!!!!

I made these because I had looked at the previous recipe and made up too much buttermilk.  I had blueberries but no more overripe bananas.  They were good.  I didn’t choose to add the topping.  I simply sprinkled some sugar on the top of each muffin before they baked.  I wasn’t convinced I would like the cinnamon with the blueberries.  I did love it with the apple muffins.

Delicious!!! This is the best blueberry muffins I have ever eaten. I love your recipes! Your blog is my favourite.❤️ Greetings from Poland ;)

I've just made these, the only thing i was unsure about was when to add the crumble, as it was a paste not a sprinkling consistency, but i made some cinnamon sugar to sprinkle once cooked, Lovely too

This recipe has become a staple in my recipe collection. They are just perfect! The oven trick about having it hotter in the start helps sooo much. They really do like just like the big cafe muffins you see at fancy cafes. Thank you Jess

Just made these today! They came out great! Very tasty &amp; the crumble on top is the perfect touch! My batch made 14 muffins so we will eat them for breakfast and I will freeze a few too. I will definitely make these again! They are very good!

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Top 2 blueberry crumble muffins recipes from across the web

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