Blueberry Muffins with Crumble Top
Delicious blueberry muffins topped with a delightful crumble, bursting with juicy berries. Perfect for breakfast or a sweet snack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- ½ cup (100 grams) sugar
- ½ cup (65 grams) all-purpose flour
- 3 ½ tablespoons (50 grams) cold butter, cubed
- ½ teaspoon ground cinnamon (or more, to taste)
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons baking powder
- 2 large eggs
- 1 cup (200 grams) sugar
- ½ cup (120 milliliters) oil
- ¾ cup (180 milliliters) buttermilk (or ¾ cup milk mixed with 1 teaspoon lemon juice)
- A pinch of salt
- 1 cup (125 grams) fresh or frozen raspberries (do not thaw)
- 1 cup (150 grams) fresh or frozen blueberries (do not thaw)
- Optional: ½ cup (85 grams) chocolate chips
Instructions
- Combine sugar, ½ cup flour, butter, and cinnamon in a food processor to form coarse crumbs.
- Preheat the oven to 340°F (170°C) and prepare muffin pans with liners.
- Whisk eggs and oil in a large bowl, then add sugar and buttermilk; mix until smooth.
- Sift in 2 cups of flour, baking powder, and salt; stir gently to combine.
- Divide the batter in muffin cups, filling halfway and adding berries before covering with more batter.
- Toss fresh blueberries in flour if using, and sprinkle crumble over each muffin.
- Bake for 20-25 minutes or until lightly golden and a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use cold butter and don’t overmix the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg