Blueberry Muffins with Crumb Topping
Servings: 12 Servings
Ingredients
For the Muffins:
- 2 ¼ cups all-purpose flour
- ⅔ cup granulated sugar
- ½ cup light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk at room temperature
- ¼ cup unsalted butter at room temperature or melted and cooled
- ¼ cup neutral tasting oil canola or vegetable work well
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries fresh or frozen
For the Topping:
- ¼ cup light brown sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter melted
Instructions
To Make the Muffins:
- Preheat the oven to 425°F, and lightly grease a muffin pan or line with paper liners. Set aside.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.2 ¼ cups all-purpose flour, ⅔ cup granulated sugar, ½ cup light brown sugar, ½ teaspoon salt, 1 tablespoon baking powder
- In a separate small bowl, combine the milk, butter, oil, eggs, and vanilla. Pour the wet ingredients into the dry ingredients, and stir until a few dry streaks remain.1 cup whole milk, ¼ cup unsalted butter, ¼ cup neutral tasting oil, 2 large eggs, 1 teaspoon vanilla extract
- Fold in the blueberries, and divide the batter evenly between the muffin cups (about ⅔ to ¾ full).1 ½ cups blueberries
To Make the Topping:
- In a small bowl, stir together the brown sugar, flour, cinnamon, and melted butter. Sprinkle the mixture over the muffin batter and press it in gently to ensure it sticks.¼ cup light brown sugar, 3 tablespoons all-purpose flour, ½ teaspoon ground cinnamon, 2 tablespoons unsalted butter
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F and bake for 17-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Leave the muffins in the pan for about 5 minutes before removing. Serve warm!
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 muffin. Actual calories will vary.
- It’s important to start baking the muffins at 425°F then reduce the temperature to 350°F to give the muffins lift. Otherwise, they may overflow the pan while they bake.
- Use fresh or frozen blueberries. If using frozen, stir them in just before baking and DO NOT thaw!
- Optional: While you can absolutely bake these muffins immediately after mixing the batter, we like to cover the bowl and let the batter rest in the fridge for about an hour. This gives the flour time to hydrate and moisten which leads to a better texture in the finished muffins.
Nutrition Facts
Blueberry Muffins with Crumb Topping
Serving Size
1 muffin
Amount per Serving
Calories
286
% Daily Value*
Fat
12
g
18
%
Saturated Fat
5
g
25
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
45
mg
15
%
Sodium
225
mg
9
%
Potassium
97
mg
3
%
Carbohydrates
41
g
14
%
Fiber
1
g
4
%
Sugar
20
g
22
%
Protein
4
g
8
%
Vitamin A
260
IU
5
%
Vitamin C
2
mg
2
%
Calcium
103
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
