TO DIE FOR BLUEBERRY MUFFINS WITH CRUMBLE TOPPING

I am happy to share with you through this article a recipe that I and the whole family love, the quick and easy blueberry muffins to make with few ingredients. It’s really simple, you only need one bowl to make the best blueberry muffins! Filled with blueberries under a layer of sparkling sugar!

Blueberry Muffins With Crumble Topping

These muffins are big, and just like the ones you’ll find at your favorite bakery, it has super moist, filled with fresh or frozen blueberries, and topped with deliciously sweet crumb topping.

The recipe uses ingredients you likely already have on hand like flour, sugar, vegetable oil, eggs, and milk, and comes together in less than an hour!

You will no longer go to the bakery for muffins, you can easily make these blueberry muffins with crumb topping right in the comfort of your home.

What do I need to make Muffins from scratch?

All-purpose flour is used in this recipe for both the muffin themselves and the crumb topping, as well, but feel free to experiment with different types of flour or choose the one that best suits your nutritional needs. In this recipe, whole wheat flour or a gluten-free flour blend will work.

Granulated sugar provides a good amount of sweetness and keeps the muffin texture light and fluffy. It is also used to add Crumb topping for a crunchy texture. You can use brown sugar or any other type of sugar if you wish, just be aware that it may change the texture and/or color of the cakes slightly.

The salt helps balance the sweetness of the sugar and berries in this muffin recipe and brings it all together.

Baking powder acts as a leavening agent to help cakes rise while baking.

Vegetable oil is a fat that helps add flavor and keeps cakes moist and fluffy. In this recipe, you can substitute melted coconut oil as well.

Eggs provide structure and stability for muffins. In case you do not eat eggs, or you are allergic to eggs, you can replace one egg with one flax or chia egg.

Milk provides the moisture and fat for this recipe. In case you don’t eat milk, you can replace it with dairy-free milk.

Fresh or frozen blueberries will work in this recipe. If you are using frozen blueberries, do not thaw them before using as this results in more liquid in the mixture.

Butter is used to coat the crumbs to bind the flour and sugar together. For me, I recommend using unsalted butter so you can control the amount of salt in your recipe.

Vegetable oil is a fat that helps add flavor and keeps cakes moist and fluffy. In this recipe, you can substitute melted coconut oil as well.

Eggs provide structure and stability for muffins. If you do not eat eggs or are allergic to eggs, you can replace one egg with one flax or chia egg.

Ground cinnamon gives the crumbs a touch of spice. And just in case you don’t like cinnamon, then you can definitely leave it out.

Ingredients you need

(Makes 12 regular-size muffins)

Flour

Sugar

Salt

Baking Powder

Vegetable Oil

Egg

Milk

Vanilla Extract – You can use almond extract if you prefer.

Blueberries (fresh or frozen)

Directions

Step 1 First, preheat the oven to 400°F (200°C). Then grease muffin cups or put muffin liners.

Step 2 Secondly, combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder. Then put the vegetable oil in a 1 measuring cup. Add the eggs and add enough milk to reach the 1-cup mark. Then mix this with the flour mixture. Fold in blueberries. Fill muffin cups to the top and sprinkle with the breadcrumb mixture.

Step 3 Third, to prepare the crumbs: Mix ½ cup sugar, ¼ cup flour, ¼ cup butter, and 1 1/2 teaspoons cinnamon. Then mix with a fork and sprinkle over muffins before baking.

Step 4 Fourth and finally, let it bake for 20 to 25 minutes in a preheated oven or until done.

How To Make Homemade Blueberry Muffins?

Preheat oven to 400°F and place muffin liners in a muffin tray. If you are not using liners, you can instead grease the muffin cups

In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 1 teaspoon salt, and 2 teaspoons baking powder until combined.

In a small bowl or glass measuring cup, whisk 1/3 cup vegetable oil, 1 egg, and 1/3 cup milk until combined.

Fold the oil mixture into the flour mixture until a few streaks of flour remain, using a rubber spatula.

Add 1 cup of blueberries to blend.

Make the crumb topping by mixing ½ cup all-purpose flour, ½ cup granulated sugar, ½ cup cubed butter, and ½ teaspoon ground cinnamon. Then use a fork to break up the cubes of butter.

Pour the mixture into a muffin tin, filling each one on top.

Sprinkle the crumb topping generously over each muffin.

And bake in a preheated oven for 20-25 minutes or until a toothpick comes out clean.

To Die For Blueberry Muffins Recipe

Across this recipe, in a bowl combine the flour, sugar, salt, and baking powder. And you put that aside. And in another bowl, combine oil, eggs, and milk. And after that, you mix the dry ingredients into the wet.

Combining the wet and dry ingredients, gently fold in the berries.

The night before these pancakes are made, I will take the frozen blueberries out of the freezer and put them in the fridge to thaw. And you can also use fresh blueberries in this recipe.

The blueberries and any of the juices in the bag with the blueberries go into the mix with the blueberries.

With blueberries folded well, I’ll fill the muffin
The cups I lined with cupcake liners, out of the way leaving room for crumb topping

Tips for the Best Muffins.

To impart a strong flavor these are to die for blueberry muffins. Replace the white sugar in the crumb topping with brown sugar. This may change the texture of the crumb, so the first layer will be darker in color.

There are two ways to add more flavor to these pies. First, add the vanilla extract or berry emulsion to the muffin mixture. Then put a layer of powdered sugar glaze on top of the fresh cakes.

My Creative Manner answers the question “What is there to eat” with simple recipe creations ~ Jen

Can blueberry muffins be frozen?

They certainly can. Once the muffins are completely cooled, For me I put them in a freezer bag. And they will keep in the freezer for about 2 months.

Is the batter supposed to be this thick?

Yes sure, the batter of these muffins is thick and this helps to hold the blueberries in place. You can also think of it with more milk.

How can I make These blueberry muffins even moister?

To make the blueberry muffins even moister, you can replace the milk with buttermilk.

Can it be made without the crumb topping?

The answer is yes, these muffins are perfect with or without crumb topping too.

Can cinnamon be added to the crumb topping?

In case you enjoy the taste of cinnamon, it can certainly be added to the crumb topping mixture.

How Can I Make My Muffins Light and Fluffy?

If the muffins are not light. Fluffy, and moist they are not good. So here are three tips to ensure your cakes are a success:

Use curd instead of milk. Not only will this help to raise the batter, but it will also keep the muffins moist.

Don’t over-mix the mixture. This is the primary culprit for dry, dense, and rubbery muffins. Stop mixing the mixture once the wet and dry ingredients are mixed. Also, there’s no need for you to use an electric mixer for this recipe – just a good old-fashioned whisk will do.

Use vegetable oil instead of butter. Sure, butter adds a lot more flavor, but it produces dense pancakes with greasy bottoms. If you want extra-moisty muffins, stick with vegetable oil. Just add a little vanilla to offset the flavor.

What Can I Use Instead of Blueberries in Muffins?

Quite simply, the great thing about muffins is that you can use other fruits as well as other berries, and they will still taste really good. And just in case you’re not a fan or can’t get blueberries, then give it a try instead:

Raspberries

Strawberries

Blackberries

Cranberries

Chopped Apples

Bananas

Mangoes

Orange Zest

Lemon Juice

Chocolate Chips

How to store blueberry muffins?

In an airtight container or resealable bag, you can place the blueberry muffins. Both methods will work fine.

NUTRITION FACTS

Serving 1Muffin, Calories 178kcal, Carbohydrates 27g, Protein 2g, Fat 6g, Cholesterol 13mg, Sodium 103mg, Potassium 103mg, Sugar 14g, Vitamin A 30IU, Vitamin C 1.8mg, Calcium 34mg, Iron 0.9mg
Source

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