Soft, fluffy muffins bursting with juicy blueberries and topped with a buttery crumb topping that melts in your mouth. Perfect for breakfast, brunch, or a sweet snack with coffee.
Muffins
1 1/2 cups all purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Crumb Topping
1/2 cup sugar
1/3 cup all purpose flour
1/4 cup butter, melted
1 teaspoon cinnamon
Preheat oven to 200°C and line a muffin tin with paper liners
In a large bowl, mix flour, sugar, salt, and baking powder
In another bowl, whisk oil, egg, milk, and vanilla
Pour the wet ingredients into the dry ingredients and mix gently until just combined
Fold in the blueberries carefully
Fill each muffin cup about 3/4 full
In a small bowl, mix sugar, flour, melted butter, and cinnamon to form crumbs
Sprinkle the crumb topping generously over each muffin
Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean
Let cool slightly before serving
Do not overmix the batter to keep muffins soft
If using frozen blueberries, do not thaw them to avoid excess moisture
Add a squeeze of lemon juice or zest for extra freshness
These blueberry crumb muffins are soft, sweet, and perfectly textured with a crunchy topping. Easy to make and always a crowd favorite, they are a cozy treat you will want to bake again and again.
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