Go Back
Blueberry Muffins With Crumble Topping

Tall Blueberry Muffins with a Buttery Crumble Topping Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 cups (250 g) all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 2/3 cup (135 g) granulated sugar
  • 1 cup (240 ml) buttermilk
  • 1/3 cup (80 ml) vegetable oil
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups (225 g) fresh blueberries
  • 1/3 cup (45 g) all-purpose flour
  • 1/4 cup (50 g) packed brown sugar
  • 1/4 cup (55 g) cold unsalted butter
  • Pinch of salt

Method
 

  1. Rub the cold butter into the crumble topping ingredients with your fingertips until the mixture resembles wet sand. Refrigerate while you prepare the batter.
  2. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. In a separate bowl, stir the buttermilk, oil, egg, and vanilla until smooth. Pour into the dry ingredients and fold with a spatula just until no dry streaks remain.
  4. Gently fold in the blueberries with 3 to 4 strokes.
  5. Divide the batter among the muffin cups, filling each to the top. Pinch the cold crumble over the muffins without pressing it down.
  6. Bake 18 to 22 minutes until golden and a toothpick comes out clean. Cool in the pan for 5 minutes, then lift out and serve warm.

Notes

No buttermilk? Stir 1 tablespoon lemon juice or white vinegar into 1 cup milk and let it sit for 5 minutes. The muffins are best the day they’re baked, but they stay moist for a couple of days at room temperature.