Best Blueberry Crumble Muffins
Spectacular, super-moist buttermilk blueberry muffins bursting with sweet-tart blueberry flavor with a slightly crunchy, crumble topping.
Prep Time15 minutes mins
Cook Time20 minutes mins
Servings: 10 Servings
Calories:
Author: Kim Lange
Crumble Topping
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup cold butter cubed
- 1½ teaspoons ground cinnamon
Blueberry Muffins
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable or coconut oil
- 1 egg
- ⅓ cup + 2 tablespoons buttermilk or milk, or milk + 1 teaspoon lemon juice or vinegar mixed together to make buttermilk, let stand for 5 minutes, then stir and use.
- 1 ¼ cup fresh blueberries
Crumble Topping
In a small bowl, mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon using a pastry cutter or fork until you have chunky crumbles and set aside.
Blueberry Muffins
In a large bowl, whisk together 1½ cups flour, ¾ cup sugar, ½ teaspoon salt and 2 teaspoons baking powder; set aside.
Add oil, egg and buttermilk.to the flour mixture and mix until just barely incorporated.
Fold in blueberries and do not overmix.
Fill muffin cups ¾ of the way up (using an ice cream scoop is easiest), and sprinkle each muffin with the crumble topping. (You will probably have some leftover.)
Bake muffins for 20 to 25 minutes, or until done.
Makes 10 muffins