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To make blueberry crumble muffins, you need these key items: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 large egg - ½ cup buttermilk (or yogurt) - ⅓ cup vegetable oil - 1 teaspoon vanilla extract - 1 cup fresh or frozen blueberries These ingredients blend well to create a fluffy muffin base. The flour gives structure, while the sugar adds sweetness. Baking powder and baking soda help the muffins rise. You also need these ingredients for the crumble topping: - ½ cup rolled oats - ¼ cup brown sugar - ¼ cup all-purpose flour - ¼ teaspoon cinnamon - 3 tablespoons cold butter, diced This crumble adds a delightful crunch. The oats and brown sugar create a sweet, hearty layer. Cinnamon gives it a warm, comforting flavor. You can make a few changes if needed. Here are some ideas: - Swap buttermilk with plain yogurt or milk mixed with lemon juice. - Use coconut oil instead of vegetable oil for a different taste. - Add nuts or chocolate chips for extra flavor. - Try different fruits like raspberries or peaches for variety. These substitutions allow you to tweak the recipe to fit your taste or pantry items. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This helps the muffins bake evenly. Line a muffin tin with paper liners or grease it lightly to prevent sticking. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure they mix well. This step is key for a fluffy muffin. In another bowl, whisk the egg until it’s well beaten. Then, add buttermilk, vegetable oil, and vanilla extract. Mix until smooth. This mix adds moisture and flavor to your muffins. Make a well in the center of your dry mix. Pour the wet mixture into this well. Stir gently until just combined. A few lumps are okay; don’t overmix. This keeps the muffins light and airy. In a small bowl, mix rolled oats, brown sugar, all-purpose flour, and cinnamon. Then, add cold diced butter. Use your fingers or a fork to combine until it looks like coarse crumbs. This topping adds a nice crunch. Spoon the batter into the prepared muffin cups. Fill them about ¾ full. Then, sprinkle the crumble topping generously over each muffin. This will give them a delicious finish. Place the muffin tin in your preheated oven. Bake for 18-20 minutes. Check if a toothpick inserted in the center comes out clean. This means they are done and ready to enjoy! Let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these tasty treats warm or at room temperature! To make the best blueberry crumble muffins, follow these simple tips: - Measure flour correctly. Spoon it into a cup and level it off. - Use fresh blueberries. If using frozen, don’t thaw them first. - Mix gently. Combine wet and dry ingredients until just mixed. - Fill muffin cups. Fill them about ¾ full for the right puff. Avoid these common mistakes for great muffins: - Overmixing the batter. This can make muffins tough. Stop mixing when you see a few lumps. - Not preheating the oven. Make sure it is hot before baking. This helps muffins rise. - Skipping the crumble topping. It adds a nice crunch and flavor. Don’t skip this step! You can boost the flavor and texture of your muffins with these ideas: - Add spices. Try nutmeg or ginger for extra warmth. - Use lemon zest. A bit of zest brightens the flavor. - Mix in nuts. Chopped walnuts or pecans add a nice crunch. - Switch berries. Raspberries or blackberries work well, too. These tips will help you create blueberry crumble muffins that shine! Pro Tips Use Fresh Blueberries: Fresh blueberries provide the best flavor and texture. If using frozen, do not thaw them to prevent excess moisture in the batter. Don’t Overmix: Mixing the batter until just combined helps keep the muffins light and fluffy. Overmixing can lead to dense muffins. Test for Doneness: Every oven is different; check the muffins a minute or two before the recommended time. A toothpick should come out clean when they are done. Store Properly: To keep muffins fresh, store them in an airtight container at room temperature for up to 3 days or freeze them for longer storage. {{image_2}} You can change the flavor of your blueberry crumble muffins by using seasonal fruits. In the fall, try adding diced apples or pears. You can also mix in spices like nutmeg or allspice for warmth. In winter, consider using cranberries for a tart twist. The bright red berries will look great and taste amazing. You can even swap blueberries with citrus zest like orange or lemon to brighten things up. For gluten-free muffins, use a gluten-free flour blend. This will keep the texture light and fluffy. Replace the egg with a flax egg or a chia egg for a vegan option. Just mix one tablespoon of flaxseed meal or chia seeds with three tablespoons of water, and let it sit. It will gel up and work like an egg in your batter. For the buttermilk, you can use almond milk or any plant-based milk with a splash of vinegar. You can make your muffins even better by adding different ingredients. Try folding in chopped nuts like walnuts or pecans for a crunch. You can also mix in other fruits like raspberries or strawberries for a berry medley. Dried fruits like raisins or apricots can add sweetness too. Don't forget to sprinkle some extra crumble on top before baking for that crunchy finish! To keep your muffins fresh, place them in an airtight container. You can leave them on the counter for up to three days. If you want them to last longer, refrigerate them for up to a week. Just remember to let them cool completely before storage. This way, they won’t get soggy. Freezing is a great option if you have extra muffins. Wrap each muffin in plastic wrap. Then, place them in a freezer-safe bag. Make sure to remove as much air as possible. They can stay in the freezer for about three months. When you're ready to enjoy, just take out the number you need. Reheating muffins is easy. For the best results, use an oven. Preheat it to 350°F (175°C). Place the muffins on a baking sheet for about 10 minutes. This will keep them soft and warm. You can also use a microwave. Heat them for about 15 to 20 seconds. Enjoy your blueberry crumble muffins just like they were fresh! You can tell muffins are done by using a toothpick. Stick it into the center of a muffin. If it comes out clean or with a few crumbs, they are ready. I recommend checking at 18 minutes. Sometimes, they need a few more minutes. Yes, you can use frozen blueberries. They work great and save time. Just add them straight to the batter without thawing. This helps keep the muffins moist and adds a nice burst of flavor. You can use yogurt or milk with lemon juice. For one cup of buttermilk, mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for 5 minutes. This will give you a similar flavor and texture. These muffins last about 3 to 5 days at room temperature. Store them in an airtight container to keep them fresh. You can also freeze them for up to 3 months. Just thaw them before serving. In this post, we covered how to make delicious blueberry crumble muffins. We looked at the main ingredients, crumble topping, and helpful substitutions. The step-by-step guide made baking simple, from mixing to cooling. I shared tips to ensure perfect muffins and explored fun variations for every season. Lastly, we discussed proper storage and answered common questions. Now, you can bake these tasty muffins with ease. Enjoy sharing them with friends and family.

Blueberry Crumble Muffins

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

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 large egg
  • 0.5 cup buttermilk (or yogurt)
  • 0.33 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 0.5 cup rolled oats
  • 0.25 cup brown sugar
  • 0.25 cup all-purpose flour
  • 0.25 teaspoon cinnamon
  • 3 tablespoons cold butter, diced

Instructions
 

  • Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
  • Prepare the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  • Mix the Wet Ingredients: In a separate bowl, whisk the egg, then add buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
  • Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined (a few lumps are okay). Be careful not to overmix.
  • Fold in Blueberries: Gently fold in the blueberries into the batter.
  • Prepare the Crumble Topping: In a small bowl, mix the rolled oats, brown sugar, flour, cinnamon, and cold butter. Use your fingers or a fork to combine until it resembles coarse crumbs.
  • Fill the Muffin Tin: Divide the batter evenly into the prepared muffin cups, filling them about ¾ full. Sprinkle the crumble topping generously over each muffin.
  • Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a healthier option, you can substitute yogurt for buttermilk.
Keyword blueberry, breakfast, muffins