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- 1 cup fresh blueberries - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup brown sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, melted - 2 large eggs - ½ cup milk - 1 teaspoon vanilla extract - ½ teaspoon cinnamon - ½ cup rolled oats (for crumble topping) - ¼ cup all-purpose flour (for crumble topping) - ¼ cup brown sugar (for crumble topping) - 3 tablespoons cold butter, cubed (for crumble topping) - ½ teaspoon cinnamon (for crumble topping) Each ingredient plays a key role. The flour gives the muffins structure. Sugar adds sweetness and moisture. Baking powder and baking soda help the muffins rise. Butter adds richness, while eggs bind everything together. Fresh blueberries bring a burst of flavor and color. The crumble topping adds a crunchy texture that contrasts with the soft muffin. You can play with flavors! Try adding lemon zest for a citrusy zing. You might also add nuts for crunch. If you love spices, a pinch of nutmeg can bring warmth. Feel free to mix and match based on what you have at home. This flexibility makes these muffins even more fun to make! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease them lightly. This step makes it easy to pop out the muffins later. In a medium bowl, mix together the dry ingredients. You need flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Stir them well, so they blend nicely. In another bowl, whisk the wet ingredients. Combine melted butter, eggs, milk, and vanilla extract. Mix until smooth. Next, pour the wet mix into the dry mix. Stir gently until just combined. It’s okay to have some lumps. Finally, fold in fresh blueberries carefully, ensuring they spread evenly. Now, it’s time to fill the muffin tin. Divide the batter evenly among the cups, filling each about two-thirds full. Then, make the crumble topping. In a small bowl, mix oats, flour, brown sugar, cubed cold butter, and cinnamon. Use a fork or your fingers to blend until it looks like coarse crumbs. Sprinkle this topping generously over each muffin. Bake for 18 to 20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready! Let the muffins cool in the pan for five minutes. After that, transfer them to a wire rack to cool completely. Enjoy the sweet smell as they cool! When making blueberry crumble muffins, a few mistakes can ruin your bake. First, avoid overmixing the batter. This makes muffins tough. Mix until just blended. Second, be careful with the blueberries. If you mash them, the muffins will turn blue. Gently fold them in to keep them whole. Lastly, check your oven temperature. An oven that is too hot can burn the muffins. For moist blueberry muffins, use melted butter instead of solid butter. The melted butter adds richness and keeps them soft. Also, do not skip the milk. It adds moisture and flavor. Use fresh blueberries if you can. They add juiciness. Another great tip is to let the batter rest for a few minutes before baking. This helps the muffins rise better. Blueberry crumble muffins taste best fresh from the oven. Serve them warm for a delightful treat. Dust with powdered sugar for a sweet touch. You can also add a dollop of whipped cream on the side. Pair them with tea or coffee for a cozy snack. They make a great breakfast or afternoon delight too! Pro Tips Use Fresh Blueberries: For the best flavor and texture, always opt for fresh blueberries. Frozen ones may work, but they can make the batter too watery. Don’t Overmix: When combining wet and dry ingredients, mix until just combined to avoid tough muffins. A few lumps are perfectly fine. Crumble Consistency: Ensure your crumble topping has a coarse texture, resembling breadcrumbs. This will give your muffins a delightful crunch. Cool Before Serving: Allow muffins to cool on a wire rack for optimal texture. This prevents them from becoming soggy in the pan. {{image_2}} You can swap blueberries for other fruits. Raspberries, strawberries, or blackberries work great. Each fruit gives a unique taste. This keeps your muffins fresh and exciting. Try mixing two fruits for fun flavors. Just remember to keep the fruit's moisture in mind. While the crumble topping is tasty, you can change it up. Try nuts like walnuts or almonds for crunch. You can also add coconut flakes for a tropical twist. If you want a sweeter finish, drizzle honey or maple syrup on top. These changes make your muffins stand out. To make gluten-free muffins, use almond or oat flour. Both work well and taste great. For a vegan version, replace eggs with flaxseed meal or applesauce. Use almond milk instead of regular milk. These swaps keep the muffins soft and moist while staying true to your diet. To keep your blueberry muffins fresh, store them in an airtight container at room temperature. This method helps the muffins stay moist. You can also wrap them in plastic wrap for extra protection. If you want to keep them longer, consider refrigerating them. Just remember to let them cool completely first. If you have extra muffins, freezing them is a great option. First, let the muffins cool down. Then, wrap each muffin in plastic wrap. After that, place them in a freezer-safe bag. Make sure to press out as much air as possible. Label the bag with the date. Frozen muffins can last up to three months. Blueberry muffins are best enjoyed fresh. They usually stay good for about 2 to 3 days at room temperature. If stored in the fridge, they can last about a week. To check for freshness, look for any signs of mold or a change in smell. If they feel dry, it is time to toss them. Enjoying them while still soft and moist is the best way to savor their flavor! Yes, you can use frozen blueberries in this recipe. Just make sure they are not clumped together. Frozen blueberries can make your muffins very moist. They may also turn the batter a bit purple. This is normal and still tastes amazing! You can make these muffins healthier by using whole wheat flour instead of all-purpose flour. You can also cut down on sugar. Try using half the amount or switch to honey or maple syrup. Adding in some chia seeds or flaxseeds can boost nutrition too. You can even replace the butter with applesauce for a lighter option. You can use mashed bananas or unsweetened applesauce as an egg substitute. Each banana or ¼ cup of applesauce works for one egg. You can also use flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. This works well in muffins and adds a nice nutty flavor. In this blog post, we explored the key ingredients and steps to make delicious muffins. You learned about measurements, optional ingredients, and how to avoid common mistakes. I shared tips for moist muffins and creative serving ideas. We also discussed variations for different tastes, storage methods, and answered some FAQs. Baking muffins can be fun and easy. With practice, you can create tasty treats to enjoy or share!

Blueberry Crumble Muffins

Delicious muffins filled with fresh blueberries and topped with a crunchy crumble.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 1 cup fresh blueberries
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, melted
  • 2 large eggs
  • 0.5 cup milk
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon cinnamon
  • 0.5 cup rolled oats
  • 0.25 cup all-purpose flour
  • 0.25 cup brown sugar
  • 3 tablespoons cold butter, cubed
  • 0.5 teaspoon cinnamon

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease them lightly.
  • In a medium bowl, mix together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
  • In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  • Gently fold in the fresh blueberries until evenly distributed in the batter.
  • In another small bowl, prepare the crumble topping by combining oats, flour, brown sugar, cubed cold butter, and cinnamon. Mix with a fork or your fingers until the mixture resembles coarse crumbs.
  • Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle the crumble topping generously over each muffin.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm, dusted with powdered sugar or accompanied by a dollop of whipped cream for an extra treat. Enjoy with a cup of tea or coffee!
Keyword baking, blueberry, dessert, muffins