Blueberry Muffins with Crumb Topping

blueberry muffin in a wrapper with blueberries on a plate.

Blueberry Muffins with Crumb Topping

Not your average muffin, these easy Blueberry Crumb Muffins with Crumb Topping are moist, tender and bursting with flavor. Perfect for weekend breakfasts!

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 323kcal

Author Kylee Ayotte

Equipment

Ingredients

Muffin Batter

2 ½ cups all-purpose flour
1 ¼ cups white sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup vegetable oil
2 lightly beaten large eggs
¾ cup milk
1 teaspoon vanilla extract
1 cup fresh blueberries

Streusel Top

3 tablespoons all-purpose flour
3 tablespoons white sugar
3 tablespoons butter cut into cubes
½ tablespoons ground cinnamon

Instructions

Get prepped

Preheat oven to 350°F.
Prepare a muffin tin by lining it with paper muffin cups or spray with non-stick spray.

Make the batter

In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 ¼ cups white sugar, 1 tablespoon baking powder and 1 teaspoon salt.
Make a well in the center of the dry ingredients and add the ½ cup vegetable oil, 2 lightly beaten large eggs, ¾ cup milk and 1 teaspoon vanilla extract. Stir just until everything is combined.
Fold in 1 cup fresh blueberries and then scoop the batter into the muffin tin filling them right to the top.

Make the Streusel Topping

To make the streusel topping, combine the 3 tablespoons all-purpose flour, 3 tablespoons all-purpose flour, 3 tablespoons white sugar, 3 tablespoons butter and ½ tablespoons ground cinnamon in a small bowl. With your fingers, work the butter into the dry ingredients until it resembles crumbs.
Sprinkle the streusel on the tops of the muffins then place on the center rack of the oven to bake.

Bake

Bake for 28-30 minutes until lightly golden and a toothpick comes out clean.
Allow the muffins to cool and then move to an airtight container for storage.
Devour.

Video

Notes

Nutrition