Blueberry Muffins with Crumble Topping
These blueberry muffins with a delightful crumble topping offer a burst of fresh blueberries in every bite, complemented by a sweet and buttery crumbly layer on top that adds an irresistible texture.
Servings 12 muffins
Calories 213kcal
Ingredients
Crumble topping
- ½ cup flour
- ¼ cup sugar
- ¼ cup brown sugar
- 4 tablespoons butter slightly melted
- Pinch apple pie spice or cinnamon
Muffins
- 1 cup all-purpose flour
- ½ cup sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
- 1 egg lightly beaten
- ⅓ cup whole milk
- 1 ½ teaspoon vanilla extract
- ¼ cup canola oil
Instructions
- Preheat the oven to 375°F. Line a muffin tin with paper liners or grease the wells of the tin with cooking spray or butter.
- First, prepare the crumble. Combine flour, sugar, brown sugar, apple pie spice and butter. Use a fork to stir together until small crumbs form. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Stir in the blueberries and toss to coat.
- In a small bowl, combine the egg, milk, vanilla extract and oil until incorporated.
- Add the wet ingredients to the dry ingredients and stir to combine with a spatula.
- Fill the muffin wells 1/2 full with batter. Sprinkle with streusel topping and, if desired, more blueberries.
- Bake for 15 to 20 minutes, until golden brown on top and spring back when lightly touched.
- Place tin on a wire rack for 10 minutes, then remove the muffins and place on the wire rack to cool completely before storing.
Nutrition
Serving: 1muffin | Calories: 213kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 26mg | Sodium: 142mg | Fiber: 1g | Sugar: 18g
