As I sat on the front porch yesterday morning sipping my coffee, enjoying the cool, quiet of the early hours, the idea of baking something crept into my noggin. It has been far to hot to care about using the oven, but on this “almost sweater” kind of morning, the thought of a warm blueberry muffin to go with my “cup of joe” was taunting to me. So I busted a move and popped out a quick round of delicious muffins filled with blueberries to enjoy with my second cup. What a great way to start the day.

Print

Crumble Top Blueberry Muffins

A moist and tender muffin chock full of blueberries and topped with a crisp crumble.

Course Breakfast, Brunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12

Ingredients

Muffins

• 1 ½ cups all-purpose flour
• ¾ cup white sugar
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• milk ***see instructions***
• 1 ¼ cups fresh blueberries

Crumble Topping

• 1/4 cup white sugar
• 3 Tablespoons all-purpose flour
• 2 Tablespoons butter cubed
• 1 teaspoon ground cinnamon

Instructions

Muffins

• Heat oven to 400° F.
• Grease muffin pan or line pan with baking cups.
• Combine flour, sugar, salt and baking powder.
• ***Measure vegetable oil and pour into a 1 cup measuring cup; add the egg and enough milk to fill one cup***.
• Mix this with flour mixture. Batter will be thick.
• Fold in blueberries taking care not to break them.

Crumble Topping

• Mix together ingredients using a pastry blender, fork, or fingers.

Bake

• Fill muffin cups right to the top of the pan or baking cups.
• Using a spoon, mound crumble mixture on top of the muffins.
• Bake for 20 – 25 minutes or until golden. Test with toothpick.