We went blueberry picking a couple of weeks ago and got SO MANY blueberries that I didn’t even know what to do with them all! I made blueberry jam with my new favorite jam recipe, I made two pies, and then I experimented a bit with some other recipes. Major was requesting blueberry muffins, so I made a blueberry crumble version that turned out SO delicious that I knew I had to post it to HEA. I hope you love these Blueberry Crumble Muffins as much as we did!

Ingredients…

(For the Muffins)

• 1½ cups all-purpose flour
• ¾ cup sugar
• ½ tsp salt
• 2 tsp baking powder
• ⅔ cup vegetable oil
• 1 large egg
• 1 cup blueberries
• ⅓ cup + 2 tbsp goat milk (or whatever your milk preference)

(For the Topping)

• ½ cup light brown sugar
• ⅓ cup all-purpose flour
• ¼ cup unsalted butter
• 1½ tsp cinnamon

Directions…

1. Preheat oven to 400º F and grease muffin tins or line with muffin liners.
2. Combine 1½ cups all-purpose flour, ¾ cup sugar, salt, and baking powder in a mixing bowl and set aside.
3. Combine the egg, milk, and vegetable oil in another mixing bowl.
4. Slowly combine the dry mixture into the wet mixture. The batter will be quite thick so try not to over-mix.
5. Fold in the blueberries and let the batter rest for 5 minutes.
6. Meanwhile, make your topping by mixing together ½ cups sugar, ⅓ cup all-purpose flour, ¼ cup unsalted butter, and 1½ tsp cinnamon with a fork. DON’T MIX WITH YOUR HANDS! The residual heat will melt the butter and the crumb topping might burn or run off the muffins.
7. Next, fill the muffin cups ¾ of the way to the top with the batter, and then sprinkle with crumb topping mixture before baking. Bake for 20 to 25 minutes and enjoy!

Blueberry Crumble Muffins

We went blueberry picking a couple of weeks ago and got SO MANY blueberries that I didn’t even know what to do with them all! Major was requesting blueberry muffins, so I made a blueberry crumble version that turned out SO delicious that I knew I had to post it to HEA. I hope you love these Blueberry Crumble Muffins as much as we did!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Resting Time 5 minutes mins

Total Time 40 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 12 Muffins

Calories 278 kcal

Equipment

• Muffin Tin
• 2 Mixing Bowls
• Muffin Liners

Ingredients

1x2x3x

For the Muffins:

• 1½ cups all-purpose flour
• ¾ cup sugar
• ½ tsp salt
• 2 tsp baking powder
• ⅔ cup vegetable oil
• 1 large egg
• 1 cup blueberries
• ⅓ cup goat milk, (or your preferred milk of choice) + 2 tbsp

For the Topping:

• ½ cup light brown sugar
• ⅓ cup all-purpose flour
• ¼ cup unsalted butter
• 1½ tsp cinnamon

Instructions

 

• Preheat oven to 400º F and grease muffin tins or line with muffin liners.
• Combine 1½ cups all-purpose flour, ¾ cup sugar, salt, and baking powder in a mixing bowl and set aside. 
• Combine the egg, milk, and vegetable oil in another mixing bowl.
• Slowly combine the dry mixture into the wet mixture. The batter will be quite thick so try not to over-mix. 
• Fold in the blueberries and let the batter rest for 5 minutes. 
• Meanwhile, make your topping by mixing together ½ cup brown sugar, ⅓ cup all-purpose flour, ¼ cup unsalted butter, and 1½ tsp cinnamon with a fork. DON’T MIX WITH YOUR HANDS! The residual heat will melt the butter and the crumb topping might burn or run off the muffins.
• Next, fill the muffin cups ¾ of the way to the top with the batter, and then sprinkle with crumb topping mixture before baking.
• Bake for 20 to 25 minutes and enjoy!

Nutrition

Nutrition Facts

Blueberry Crumble Muffins

Amount Per Serving (1 muffin)

Calories 278 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 10g63%

Cholesterol 15mg5%

Sodium 185mg8%

Potassium 68mg2%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 23g26%

Protein 3g6%

Vitamin A 48IU1%

Vitamin C 1mg1%

Calcium 69mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Blueberry, Crumble, Muffins

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Photographs by Julia Dags