Moist Blueberry Muffins with a Sweet Crumb Topping

Few things are as satisfying as a warm, homemade blueberry muffin with a deliciously moist texture and a sweet crumb topping. These Moist Blueberry Muffins are packed with juicy blueberries and topped with a buttery, crunchy crumb that adds just the right amount of sweetness. Perfect for breakfast, brunch, or an afternoon snack, these muffins are easy to make and sure to become a family favorite. Whether you’re a seasoned baker or a beginner, this recipe will guide you to the perfect batch of muffins every time.

Blueberry Muffins with a Sweet Crumb Topping

Why You’ll Love This Recipe

These blueberry muffins are incredibly soft and moist, thanks to the perfect balance of ingredients. The fresh blueberries burst with flavor, while the crumb topping adds a delightful contrast of texture. You’ll love how easy these muffins are to whip up, and they’re perfect for making ahead to enjoy throughout the week. Plus, they’re versatile—you can swap out the blueberries for other fruits or add-ins to customize them to your liking.

The Recipe

Ingredients:

For the muffins:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

For the crumb topping:

  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon

Step-by-Step Instructions:

  1. Preheat the oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  2. Prepare the dry ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder. Set aside.
  3. Mix the wet ingredients: In a separate bowl, whisk together the vegetable oil, egg, milk, and vanilla extract until well combined.
  4. Combine the batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter. Fold in the blueberries until evenly distributed.
  5. Prepare the crumb topping: In a small bowl, mix the flour, sugar, and cinnamon for the topping. Stir in the melted butter until the mixture forms a crumbly texture.
  6. Fill the muffin tin: Divide the muffin batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the crumb topping generously over each muffin.
  7. Bake the muffins: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  8. Cool and serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Serving and Storage Tips

  • Serving: These muffins are best served warm or at room temperature. Pair them with a cup of coffee or tea for a delightful breakfast or snack.
  • Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. You can also freeze them for up to 3 months and thaw them as needed.

Helpful Notes

  • For an extra burst of flavor, toss the blueberries in a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the muffins.
  • If using frozen blueberries, there’s no need to thaw them before adding to the batter—just toss them in a bit of flour and fold them in.
  • To add a little extra flair, you can drizzle a lemon glaze over the cooled muffins by mixing powdered sugar and lemon juice.

FAQs

1. Can I use frozen blueberries?
Yes! Frozen blueberries work just as well as fresh ones. Just toss them in a bit of flour to prevent them from sinking and avoid thawing them before adding to the batter.

2. Can I make the crumb topping ahead of time?
Yes, the crumb topping can be made ahead and stored in the refrigerator for up to 2 days. Just sprinkle it on before baking.

3. How can I make these muffins even more moist?
To make the muffins extra moist, you can substitute half of the milk with plain yogurt or sour cream. This adds a nice tang and richness to the batter.

4. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it may make the muffins denser. You could also try using half whole wheat and half all-purpose flour for a balance.

5. How do I prevent the muffins from becoming dry?
Be careful not to overbake the muffins, as this can dry them out. Check for doneness at around 20 minutes by inserting a toothpick—if it comes out clean, they’re ready.

Final Thoughts

These Moist Blueberry Muffins with a Sweet Crumb Topping are a must-try for anyone who loves a classic, flavorful muffin with a little extra texture. The combination of fresh blueberries and the buttery crumb topping makes for a perfect balance of sweetness and crunch. Whether you’re making these for a family breakfast, a weekend brunch, or a midday snack, they’re sure to be a hit with everyone!

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