🫐 Blueberry muffins with crumb topping (classic bakery-style)
Here’s a simple, soft, and moist recipe for blueberry muffins topped with a crunchy crumble.
🧁 Ingredients
Muffins:
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup vegetable oil (or melted butter)
- 1 egg
- ½ cup milk
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
🍯 Crumb topping:
- ⅓ cup flour
- ⅓ cup sugar (brown sugar works best)
- 2 tbsp butter (cold, cubed)
- Optional: pinch of cinnamon
👩🍳 Instructions
1. Make crumb topping first
- Mix flour + sugar
- Cut in cold butter
- Rub until it looks like coarse crumbs
- Set aside
2. Prepare muffin batter
- Mix flour, sugar, baking powder, salt
- In another bowl: whisk egg, milk, oil, vanilla
- Combine wet + dry ingredients (don’t overmix)
- Gently fold in blueberries
3. Fill muffin tray
- Line muffin tin with cups
- Fill each about ¾ full
- Sprinkle crumb topping generously
4. Bake
- Preheat oven to 180°C (350°F)
- Bake 18–22 minutes
- Done when golden and toothpick comes out clean
🫐 Tips for best muffins
- Toss blueberries in a little flour → prevents sinking
- Don’t overmix batter → keeps muffins fluffy
- Use cold butter for crunchy topping
💡 Simple takeaway
👉 Soft blueberry muffins + crunchy crumb topping = bakery-style result at home
If you want, I can also give:
- eggless version
- or low-sugar healthy blueberry muffins 👍
