Blueberry Muffins with Crumb Topping
🧾 Ingredients:
Muffins:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup sugar
- 2 large eggs
- ½ cup milk
- ½ cup melted butter (or neutral oil)
- 1 tsp vanilla extract
- 1½ cups blueberries (fresh or frozen)
Crumb topping:
- ⅓ cup flour
- ⅓ cup brown sugar
- 3 tbsp cold butter (cubed)
- ½ tsp cinnamon (optional)
🔪 Instructions:
1. Make crumb topping first
- Mix flour, brown sugar, and cinnamon
- Cut in cold butter until crumbly
- Set aside
2. Prepare muffin batter
- Preheat oven to 190°C (375°F)
- Line muffin tray with cups
- Whisk flour, baking powder, salt in one bowl
- In another bowl, whisk eggs, sugar, milk, butter, vanilla
- Combine wet + dry ingredients gently (don’t overmix)
- Fold in blueberries
3. Fill and top
- Spoon batter into muffin cups (about ¾ full)
- Sprinkle crumb topping generously on each
4. Bake
- Bake 18–22 minutes
- Muffins should be golden and a toothpick should come out clean
5. Cool
- Let rest 5–10 minutes before removing from tray
🫐 Result:
Soft, fluffy muffins bursting with juicy blueberries and topped with a buttery, crunchy crumb layer.
🔥 Pro Tips:
- Toss blueberries in a little flour so they don’t sink
- Use frozen blueberries straight from freezer (don’t thaw)
- For bakery-style domes, start baking at 200°C for first 5 minutes, then lower to 180°C
If you want, I can also give you a jumbo bakery muffin version, a low-sugar healthy version, or a lemon blueberry crumb muffin twist.