Go Back
Print
Recipe Image
Smaller
Normal
Larger
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
Cook Time
25
minutes
Total Time
40
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
Method
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.