An easy to throw together bakery style blueberry muffin with a crunchy decadent brown sugar cinnamon crumb topping. Stir as little as possible to get tall muffins.
On this week’s shopping run, blueberries were on sale. I couldn’t shake the impulse, and thought, “This will be the week that I try blueberry muffins”. When I was younger I didn’t like blueberry muffins. Or more precisely, I didn’t like the blueberries in the muffins. I would happily eat around them and savor the blueberry-less crumb topping.
Notes for Blueberry Muffins with Crumb Topping:
- The trick to getting these super tall bakery style blueberry muffins with crumb topping is to grease the muffin tin itself rather than using cupcake papers and stir the batter as little as humanly possible.
- I've tried this same recipe substituting blueberries for chocolate chips, but it does not work because there is water in the blueberries, but none in chocolate chips. So the chocolate chip version turns out dry and crumbly. If making it with chocolate chips, add more milk to compensate.
- This is the perfect crumb topping for muffins, sweet, buttery with a pinch of cinnamon.
- If you're looking for another muffin recipe check out these Jumbo Pumpkin Spice Chocolate Chip Muffins with Cinnamon Sugar Topping.
Blueberry Muffins with Crumb Topping
An easy to throw together bakery style blueberry muffin with a crunchy decadent brown sugar cinnamon crumb topping. Stir as little as possible to get tall muffins.
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups sugar
- 1 tsp salt
- 4 tsps baking powder
- ⅔ cup vegetable oil
- 2 large eggs
- ⅔ cup whole milk
- 1 ½ tsp vanilla
- 2 cups fresh blueberries
Instructions
- Muffins: Preheat the oven to 400°F degrees.
- With butter, grease a cupcake pan. Be sure to grease the insides of the cups as well as the top to ensure that the muffins do not stick. Alternatively add cupcake papers.
- Combine the flour, sugar, salt and baking powder in a large bowl. Mix well to reduce the mixing needed when the wet ingredients are added.
- In large measuring pitcher, add the ⅔ cup vegetable oil and two eggs. Fill the measuring cup up to the 2 cup line with the milk.
- Combine the ingredients in the measuring pitcher with the dry ingredients in the bowl. Add the vanilla. Stir as little as possible to combine the ingredients, which will help the batter rise in the pan. Add the blueberries and combine gently.
- Scoop the batter into the cupcake tin, so that each is full to the top, but not overflowing.
- Crumb Topping: Combine all the ingredients in a medium bowl. Using the back of a fork mash the butter together with the other ingredients.
- After using the fork, I used my hands to scrunch the topping together, then gently allowed it to crumble in my hands. I repeated this a few times until I got a nice crumbly mixture.
- Putting it All Together: Top the cupcakes with the crumb topping. Bake for 20-25 minutes or until done.
Nutrition
Calories: 352kcal | Carbohydrates: 53g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 352mg | Potassium: 84mg | Fiber: 1g | Sugar: 28g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 2mg
Have you tried this recipe? Leave a comment below and share a photo on instagram and tag @elleandpear or #elleandpear. I'd absolutely love to hear from you and see what you're making!
This recipe was adapted from, "To Die for Blueberry Muffins" at allrecipes, found here.
