These are everything I love in a muffin! They are full of blueberries, the cake is light and tender, and the crumb topping really takes it up a notch. The crumble is one of my favorite parts and only adds a few minutes, so don’t skip it!
These are so nice with coffee in the morning, or a snack anytime!
Blueberry Crumb Muffins
- 1 3/4 cups (210g) flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup (2 oz) butter, melted and cooled
- 1/4 cup (2 oz) vegetable oil
- 3/4 cup (150g) sugar
- 2 eggs, room temp
- 1/3 cup (80g) sour cream, room temp
- 1/3 cup milk (80 ml), room temp
- 1 1/2 – 2 cups of blueberries, fresh or frozen
- 1/2 cup (100g) sugar
- 1/2 cup (60g) flour
- 1 teaspoon cinnamon
- 1/4 cup (2 oz) butter, room temp
Preheat oven to 375 F
Prepare a muffin tin with paper cases. This recipe makes about 12 muffins
1. Make the crumble topping by combining the sugar, flour, and cinnamon in a bowl. Add the butter and work it into the flour mixture until you have a crumbly mixture that can clump together when squeezed. Set aside.
2. In a medium bowl, add the flour, baking powder, baking soda, salt, and whisk to combine. Set aside.
3. In a large bowl, add the melted butter, oil, and sugar, mix to combine. Add the eggs, and mix. Next add the sour cream and milk, mix until fully combined.
4. Add the dry ingredients to the wet, and stir until thoroughly incorporated, but don’t over mix. Add the blueberries, reserving a handful to place on top of the muffins, and fold through the batter.
5. Fill the muffin cases 2/3 the way full (I use a large cookie scoop for this). Add the few extra blueberries on top, and add a generous layer of crumb topping on each one.
6. Bake at 375 F for 25-28 minutes, or until a toothpick comes out clean. Allow to cool in the pan for a few minutes, then transfer to a cooling rack
These keep well for a few days in an airtight container (or wrapped in plastic wrap) and stored at room temperature