Blueberry Muffins with Crumb Topping
These muffins are light, fluffy, and bursting with sweet berries. The crumbly topping takes it to another level of deliciousness.
Servings: 18
Calories: 236kcal
Ingredients
Crumb Topping
- 3 Tablespoons sugar
- 3 Tablespoons brown sugar
- ⅓ cup flour
- 5 Tablespoons butter cold
Muffin Base
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 2 eggs
- 4 Tablespoons butter melted
- ¼ cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
Blueberries
- 2 cups blueberries
- 1 Tablespoon flour
- 1 Tablespoon sugar
Instructions
- Preheat oven to 425 degrees. Line muffin tin with cupcake liners.
- Using a couple of forks, combine 3 tablespoons of white sugar, 3 tablespoons of brown sugar, ⅓ cup flour, and 5 tablespoons of cold butter in a medium-sized bowl until it becomes crumbly.
- Whisk together flour, baking powder, salt, and sugar in a large bowl.
- In a separate bowl, whisk eggs, oil, buttermilk, vanilla, and melted butter. Pour liquid ingredients into flour mixture and blend until moistened.
- Combine blueberries, flour, and sugar and fold into batter.
- Spoon batter into 18 prepared muffin cups and sprinkle with topping. Bake for 18-20 minutes or until done.
Video
Notes
For best results:
- use room temperature ingredients
- fill muffin pans to almost the top of the tin
- let the muffins sit in the pan for 5 minutes after baking before removing them
- allow the muffins to cool completely on a wire rack.
Nutrition
Serving: 1muffin | Calories: 236kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 266mg | Fiber: 1g | Sugar: 18g
