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Blueberry Crumble Muffins

Blueberry Crumble Muffins Recipe

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Calories: 252
Ingredients Method Notes

Ingredients
  

  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 cup whole milk
  • 1/2 cup plain Greek yogurt
  • 1/3 cup vegetable oil
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1/4 cup all purpose flour (for crumble)
  • 1/4 cup packed light brown sugar
  • 2 tbsp cold unsalted butter, cubed
  • 1/2 tsp ground cinnamon

Method
 

  1. Mix crumble topping: combine 1/4 cup flour, brown sugar, cinnamon, and butter with your fingertips until crumbly. Chill.
  2. Whisk the dry ingredients: 2 cups flour, sugar, baking powder, and salt in a large bowl.
  3. Whisk milk, yogurt, oil, egg, and vanilla in a separate bowl. Pour into dry mixture and fold just until combined. Gently fold in blueberries.
  4. Preheat oven to 400°F (200°C) and line a 12 cup muffin tin. Fill cups to the top with batter. Top each with chilled crumble, pressing gently.
  5. Bake 20 to 22 minutes until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack. Serve warm.

Notes

These muffins are at their very best the day they're made, when the crumble is crisp. Leftovers stay soft in an airtight container for up to 3 days. A quick warm up in a 350°F oven for 5 minutes brings some crunch back to the topping.