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!
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 278Calories 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.