Blueberry Crumble Muffins
Introduction
These Blueberry Crumble Muffins are moist, fluffy, and bursting with juicy blueberries. Topped with a golden oat‑cinnamon crumble, they’re the perfect bakery‑style treat for breakfast, brunch, or an afternoon snack. Easy to make and irresistibly delicious, they’ll quickly become a household favorite.
Ingredients
Muffins
2 cups all‑purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, melted
1 large egg
1 cup buttermilk
2 cups fresh blueberries
Crumble Topping
½ cup rolled oats
¼ cup brown sugar
½ tsp ground cinnamon
Directions
Preheat Oven
Heat oven to 375°F (190°C). Line a 12‑cup muffin tin with paper liners or grease lightly.
Mix Dry Ingredients
In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients
In another bowl, whisk melted butter, egg, and buttermilk until smooth.
Combine Batter
Pour wet mixture into dry ingredients. Stir gently until just combined — don’t overmix. Fold in blueberries.
Prepare Crumble
In a small bowl, mix oats, brown sugar, and cinnamon.
Fill Muffin Cups
Divide batter evenly among muffin cups. Sprinkle crumble topping generously over each.
Bake
Bake 20–25 minutes, until muffins are golden and a toothpick inserted in the center comes out clean.
Cool & Serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Time & Yield
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins
Tips & Tricks
Extra flavor: Add lemon zest to the batter for brightness.
Frozen blueberries: Use straight from the freezer; don’t thaw to avoid streaking.
Bakery look: Pile batter high in muffin cups for domed tops.
Storage: Keep in an airtight container for 2 days or freeze up to 1 month.
Variations
Double Crumble: Add chopped nuts to the topping for crunch.
Chocolate Chip Twist: Swap half the blueberries for white chocolate chips.
Healthy Swap: Use whole wheat flour and coconut sugar.
Mini Muffins: Bake in a mini muffin tin for bite‑sized treats.
Serving Suggestions
Pair with coffee or tea for breakfast.
Serve warm with a pat of butter.
Pack in lunchboxes for a sweet surprise.
FAQs
Q: Can I make these dairy‑free?
A: Yes, use plant‑based milk with 1 tbsp vinegar or lemon juice instead of buttermilk, and dairy‑free butter.
Q: Can I make them ahead?
A: Absolutely — bake and freeze, then reheat in the oven before serving.
Q: Can I reduce sugar?
A: Yes, cut granulated sugar to ¾ cup for a less sweet muffin.
Nutritional Notes (Approx. per muffin)
Calories: ~210 kcal
Protein: 4g
Fat: 8g
Carbs: 30g
Conclusion
These Blueberry Crumble Muffins are soft, fruity, and topped with a sweet oat crunch. They’re simple to make, versatile, and guaranteed to impress at breakfast tables or gatherings.