Blueberry Muffins
Indulge in homemade blueberry muffins with a delightful crumb topping! This easy recipe yields moist muffins bursting with juicy blueberries and topped with a sweet cinnamon crumble.
Equipment
- - Muffin pan with 8 muffin cups
- Large mixing bowl
- - Small bowl and fork
Ingredients
Muffins:
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk or more as needed
- 1 cup fresh blueberries
Crumb Topping:
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter cubed
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line them with paper liners.
- To make the muffins, whisk together flour, sugar, baking powder, and salt in a large bowl.
- In a small liquid measuring cup, combine the oil, egg, and enough milk to reach the 1-cup mark. Stir until well combined, then pour this mixture into the flour mixture. Mix just until the batter is combined. Gently fold in the blueberries and set the batter aside.
- For the crumb topping, in a small bowl, combine sugar, flour, butter, and cinnamon. Mix with a fork until the mixture becomes crumbly.
- Spoon the batter into the prepared muffin cups, filling them right to the top. Sprinkle each muffin with the crumb topping.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 to 25 minutes.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Be careful not to overmix the batter to avoid tough muffins. Fold in the blueberries gently to distribute them evenly throughout the batter. The crumb topping adds a delicious texture and flavor to the muffins.