Blueberry Crumb Muffins
This week, I had a very weird craving for blueberry muffins. I know it’s not blueberry season. I should be transitioning to all things pumpkin right now. But I couldn’t shake this craving. When I want something, I put my mind to it and make it. So, ta da! A blueberry crumb muffin recipe from yours truly 😋
Making these muffins was incredibly easy. Like call your sister on the phone for an hour and make muffins by the end of the call kind of easy. I whipped these babies up like nobody’s business. It was surprisingly simple, uncomplicated, and tasty. All you need is an hour to make warm muffins that are ready to eat. While I do have a soft spot for the giant blueberry muffins at Costco, my favorite type of blueberry muffins are the ones with the crumb top. I like the different textures in this muffin — a soft crumb, juicy blueberries, and a crumbly top. This muffin pairs well with a hot cup of tea. It is a perfect way to start your day.
So… What are you waiting for? Get into the kitchen to whip up some of these muffins for yourself!
Blueberry Crumb Muffin
Ingredients
Blueberry Muffins
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1/4 cup oil
- 1/4 cup butter melted
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups blueberries
- 1 tbsp all-purpose flour for dusting blueberries
Crumb Topping
- 1/8 tsp salt
- 1/8 tsp cinnamon
- 1/3 cup granulated sugar
- 4 tbsp butter melted
- 2/3 cup all-purpose flour
Instructions
- Pre-heat the oven to 375 degrees.
- In a bowl, mix the dry ingredients together (sifted flour, baking powder, and salt).
- In a bowl, mix the butter, oil, and sugar. Add the vanilla, eggs, and milk and whisk until combined.
- Slowly add the sifted flour mixture into the bowl of the liquid mixture and fold. Add all the flour into the wet mixture until it is well combined. There should be no streaks or lumps of flour in the muffin batter.
- Toss your washed blueberries in a tablespoon of flour. Make sure they are all lightly coated. The flour will prevent the blueberries from sinking.
- Gently fold the blueberries into the muffin batter.
- Place liners in the muffin tin. Using an ice cream scoop, distribute the muffin batter evenly.
- For the crumb topping, mix together the melted butter, flour, sugar, and salt with a fork. Break it up into smaller chunks. Top the blueberry muffin batter with the crumb topping.
- Place the muffin tin in the oven and bake for 22-25 minutes.
- Remove the muffins from the oven once they are baked. Let the muffins rest for at least 15 minutes before serving.
Woohoo! It’s a new bake. What a good way to celebrate the beautiful month of September. I hope you enjoyed this new blog post. Since I took a break from travelling this month, I wanted to diversify the content that I publish on this blog. But don’t worry. More travel content will appear on this page soon. I’m heading to San Miguel de Allende, Mexico next week! I cannot wait to share my travel highlights from my second international trip of the year. Stay tuned!
Interested in more easy and delicious recipes to make from home? Check out my recipes here. Subscribe to my newsletter for regular updates whenever I add a new recipe.
Emily
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