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Blueberry Crumble Muffins Simple and Delicious Bake

by on March 22, 2025

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If you crave a delightful treat, these Blueberry Crumble Muffins are for you! This simple recipe blends juicy blueberries with a delicious crumb topping, creating a warm and comforting bite. Whether you enjoy them for breakfast or as a snack, you’ll find the steps easy to follow. Ready to impress friends and family? Let’s dive into this tasty baking adventure!

- 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 large egg - ½ cup buttermilk (or yogurt) - ⅓ cup vegetable oil - 1 teaspoon vanilla extract - 1 cup fresh or frozen blueberries - For the crumble topping: - ½ cup rolled oats - ¼ cup brown sugar - ¼ cup all-purpose flour - ¼ teaspoon cinnamon - 3 tablespoons cold butter, diced The base of the muffins is all-purpose flour, which gives them a nice, light texture. I use granulated sugar to sweeten the batter just right. Baking powder and baking soda help them rise, making them fluffy. Salt enhances the flavor, balancing the sweetness. The egg adds richness and binds everything together. Buttermilk, or yogurt, keeps the muffins moist and adds a slight tang. Vegetable oil makes the muffins tender, while vanilla extract gives a lovely aroma. The star of the show is, of course, the blueberries. They add bursts of sweetness and color. For the crumble topping, rolled oats provide a hearty texture. Brown sugar adds a deep flavor, while flour helps bind it all. A pinch of cinnamon adds warmth, and cold butter creates that delightful crumbly texture. If you need a gluten-free option, use a 1:1 gluten-free flour blend in place of all-purpose flour. For a dairy-free option, replace buttermilk with almond milk mixed with a little vinegar. You can swap the egg with a flaxseed meal mixed with water for a vegan alternative. For lower sugar, you can cut back on granulated sugar and use a sugar substitute. The crumble can be made with coconut oil instead of butter for a dairy-free version. These swaps keep the muffins tasty while meeting different dietary needs. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even cooking. Line a muffin tin with paper liners or grease it lightly. This helps the muffins release easily when baked. In a large bowl, mix together 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Stir well until all the dry ingredients are combined. This blend creates a great base for your muffins. In a separate bowl, crack 1 large egg and beat it lightly. Add ½ cup of buttermilk (or yogurt), ⅓ cup of vegetable oil, and 1 teaspoon of vanilla extract. Whisk everything together until smooth. This mixture adds moisture to the muffins. Make a well in the center of the dry ingredients. Pour the wet mixture into this well. Gently stir with a spoon or spatula until just combined. It’s okay if there are a few lumps; overmixing can make them tough. Carefully fold in 1 cup of fresh or frozen blueberries. Use a spatula and be gentle to avoid smashing the berries. This step adds bursts of flavor and color to each muffin. In a small bowl, combine ½ cup of rolled oats, ¼ cup of brown sugar, ¼ cup of all-purpose flour, and ¼ teaspoon of cinnamon. Add 3 tablespoons of cold, diced butter. Mix with your fingers or a fork until it resembles coarse crumbs. This topping gives a sweet crunch. Divide the muffin batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the crumble topping generously over each muffin. This creates a delightful texture. Place the muffin tin in your preheated oven. Bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean when they’re ready. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Serve warm or at room temperature. Drizzle with honey or maple syrup for extra sweetness, and top with a fresh blueberry for a lovely touch. Enjoy your delicious blueberry crumble muffins! To make perfect blueberry muffins, follow these steps: - Use fresh ingredients. Fresh eggs and milk give the best results. - Don’t overmix the batter. Mix just until combined for light muffins. - Fill muffin cups to about ¾ full. This helps them rise nicely. - Bake at 350°F (175°C) for 18-20 minutes. This temperature gives a golden top. Many home cooks make these common mistakes: - Overmixing the batter makes muffins tough. Mix until just combined. - Not preheating the oven can lead to uneven baking. Always preheat first. - Skipping the crumble topping removes texture and flavor. Don’t skip it! Handling blueberries carefully is key. Here are some tips: - Rinse fresh blueberries gently under cool water. Pat them dry with a towel. - If using frozen blueberries, do not thaw them. Add them directly to the batter. - Fold blueberries in gently. This keeps them whole and prevents purple batter. Following these tips will help you create delicious blueberry crumble muffins every time! Pro Tips Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter; this prevents them from bleeding into the muffins and keeps the color vibrant. Perfectly Light Muffins: Be careful not to overmix the batter when combining wet and dry ingredients. A few lumps are perfectly fine and will result in a fluffier muffin. Chill Your Butter: Ensure the butter for the crumble topping is cold before mixing to achieve that desired crumbly texture, giving the muffins a delightful crunch on top. Storage Advice: Store the muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage. Just reheat them in the microwave for a few seconds before serving! {{image_4}} You can swap blueberries for other fruits. Raspberries or strawberries work great. Chopped peaches add a nice touch too. Mix and match to find your favorite flavors. Every fruit brings its own taste and charm. Want to make these muffins healthier? Try whole wheat flour instead of all-purpose flour. You can use honey or maple syrup instead of granulated sugar. Greek yogurt can replace buttermilk. These swaps keep the muffins tasty while adding nutrition. Adding lemon zest gives a bright flavor. Just a teaspoon can lift your muffins. For a nutty taste, try almond extract. Mix in a little for a nice twist. These flavors make your muffins extra special and fun! To keep your blueberry muffins fresh, store them in an airtight container. Place them on the counter if you plan to eat them within 2 days. If you want to keep them longer, consider refrigeration. Just remember, refrigeration can change the texture slightly. If you want to freeze your muffins, let them cool completely. Wrap each muffin in plastic wrap, then place them in a freezer bag. Remove as much air as possible before sealing. They can last up to 3 months in the freezer. To reheat muffins, use the microwave for about 10-15 seconds. This way, they stay soft and warm. You can also use the oven. Preheat it to 350°F, and heat the muffins for about 5-7 minutes. Enjoy them warm for the best flavor! You can tell the muffins are done when they turn golden brown. Insert a toothpick in the center. If it comes out clean, they are ready. Bake them for 18-20 minutes for best results. Yes, you can use frozen blueberries! They work well in this recipe. Just fold them in gently. They may cause the batter to be a bit purple, but that’s okay. The taste will still be delicious! If you don’t have buttermilk, you can use yogurt instead. Plain yogurt gives a nice flavor. Mix one tablespoon of lemon juice or vinegar with regular milk to make your own buttermilk. Let it sit for five minutes before using. Blueberry muffins last for about three days at room temperature. Keep them in an airtight container to stay fresh. You can also store them in the fridge for up to a week. Yes, you can make the batter in advance! Just cover it and keep it in the fridge for up to 24 hours. When ready to bake, give it a gentle stir and fill your muffin cups. Enjoy fresh muffins anytime! We explored how to make tasty blueberry crumble muffins. You learned about key ingredients and smart substitutions for different diets. The step-by-step guide made it easy to prepare and bake. Tips helped you avoid common mistakes. We also covered tasty variations and storage advice for leftovers. Now, you can enjoy these muffins fresh or saved for later! Happy baking!

Why I Love This Recipe

  1. Fresh and Fruity Flavor: The combination of blueberries and a hint of vanilla creates a delightful burst of flavor in every bite.
  2. Crispy Topping: The oat crumble adds a satisfying crunch that perfectly complements the moist muffin texture.
  3. Quick and Easy: With a prep time of just 15 minutes, these muffins are perfect for a last-minute breakfast or snack.
  4. Versatile Recipe: Feel free to experiment with different fruits or toppings to make it your own!

Ingredients

List of Ingredients for Blueberry Crumble Muffins

– 1 ½ cups all-purpose flour

– ½ cup granulated sugar

– ½ teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– 1 large egg

– ½ cup buttermilk (or yogurt)

– ⅓ cup vegetable oil

– 1 teaspoon vanilla extract

– 1 cup fresh or frozen blueberries

– For the crumble topping:

– ½ cup rolled oats

– ¼ cup brown sugar

– ¼ cup all-purpose flour

– ¼ teaspoon cinnamon

– 3 tablespoons cold butter, diced

Description of Key Ingredients

The base of the muffins is all-purpose flour, which gives them a nice, light texture. I use granulated sugar to sweeten the batter just right. Baking powder and baking soda help them rise, making them fluffy. Salt enhances the flavor, balancing the sweetness.

The egg adds richness and binds everything together. Buttermilk, or yogurt, keeps the muffins moist and adds a slight tang. Vegetable oil makes the muffins tender, while vanilla extract gives a lovely aroma. The star of the show is, of course, the blueberries. They add bursts of sweetness and color.

For the crumble topping, rolled oats provide a hearty texture. Brown sugar adds a deep flavor, while flour helps bind it all. A pinch of cinnamon adds warmth, and cold butter creates that delightful crumbly texture.

Substitutions for Dietary Restrictions

If you need a gluten-free option, use a 1:1 gluten-free flour blend in place of all-purpose flour. For a dairy-free option, replace buttermilk with almond milk mixed with a little vinegar. You can swap the egg with a flaxseed meal mixed with water for a vegan alternative.

For lower sugar, you can cut back on granulated sugar and use a sugar substitute. The crumble can be made with coconut oil instead of butter for a dairy-free version. These swaps keep the muffins tasty while meeting different dietary needs.

Step-by-Step Instructions

Preheat the Oven

Start by preheating your oven to 350°F (175°C). This step is key for even cooking. Line a muffin tin with paper liners or grease it lightly. This helps the muffins release easily when baked.

Preparing Dry Ingredients

In a large bowl, mix together 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Stir well until all the dry ingredients are combined. This blend creates a great base for your muffins.

Mixing Wet Ingredients

In a separate bowl, crack 1 large egg and beat it lightly. Add ½ cup of buttermilk (or yogurt), ⅓ cup of vegetable oil, and 1 teaspoon of vanilla extract. Whisk everything together until smooth. This mixture adds moisture to the muffins.

Combining Wet and Dry Ingredients

Make a well in the center of the dry ingredients. Pour the wet mixture into this well. Gently stir with a spoon or spatula until just combined. It’s okay if there are a few lumps; overmixing can make them tough.

Folding in Blueberries

Carefully fold in 1 cup of fresh or frozen blueberries. Use a spatula and be gentle to avoid smashing the berries. This step adds bursts of flavor and color to each muffin.

Making the Crumble Topping

In a small bowl, combine ½ cup of rolled oats, ¼ cup of brown sugar, ¼ cup of all-purpose flour, and ¼ teaspoon of cinnamon. Add 3 tablespoons of cold, diced butter. Mix with your fingers or a fork until it resembles coarse crumbs. This topping gives a sweet crunch.

Filling the Muffin Pan

Divide the muffin batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the crumble topping generously over each muffin. This creates a delightful texture.

Baking the Muffins

Place the muffin tin in your preheated oven. Bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean when they’re ready.

Cooling and Serving Tips

Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Serve warm or at room temperature. Drizzle with honey or maple syrup for extra sweetness, and top with a fresh blueberry for a lovely touch. Enjoy your delicious blueberry crumble muffins!

Tips & Tricks

How to Achieve Perfect Muffins

To make perfect blueberry muffins, follow these steps:

– Use fresh ingredients. Fresh eggs and milk give the best results.

– Don’t overmix the batter. Mix just until combined for light muffins.

– Fill muffin cups to about ¾ full. This helps them rise nicely.

– Bake at 350°F (175°C) for 18-20 minutes. This temperature gives a golden top.

Common Baking Mistakes to Avoid

Many home cooks make these common mistakes:

– Overmixing the batter makes muffins tough. Mix until just combined.

– Not preheating the oven can lead to uneven baking. Always preheat first.

– Skipping the crumble topping removes texture and flavor. Don’t skip it!

Best Practices for Blueberry Handling

Handling blueberries carefully is key. Here are some tips:

– Rinse fresh blueberries gently under cool water. Pat them dry with a towel.

– If using frozen blueberries, do not thaw them. Add them directly to the batter.

– Fold blueberries in gently. This keeps them whole and prevents purple batter.

Following these tips will help you create delicious blueberry crumble muffins every time!

Pro Tips

  1. Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter; this prevents them from bleeding into the muffins and keeps the color vibrant.
  2. Perfectly Light Muffins: Be careful not to overmix the batter when combining wet and dry ingredients. A few lumps are perfectly fine and will result in a fluffier muffin.
  3. Chill Your Butter: Ensure the butter for the crumble topping is cold before mixing to achieve that desired crumbly texture, giving the muffins a delightful crunch on top.
  4. Storage Advice: Store the muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage. Just reheat them in the microwave for a few seconds before serving!

Variations

Different Fruit Options

You can swap blueberries for other fruits. Raspberries or strawberries work great. Chopped peaches add a nice touch too. Mix and match to find your favorite flavors. Every fruit brings its own taste and charm.

Healthy Ingredient Swaps

Want to make these muffins healthier? Try whole wheat flour instead of all-purpose flour. You can use honey or maple syrup instead of granulated sugar. Greek yogurt can replace buttermilk. These swaps keep the muffins tasty while adding nutrition.

Flavored Versions (e.g., lemon zest, almond extract)

Adding lemon zest gives a bright flavor. Just a teaspoon can lift your muffins. For a nutty taste, try almond extract. Mix in a little for a nice twist. These flavors make your muffins extra special and fun!

Storage Info

Best Ways to Store Blueberry Muffins

To keep your blueberry muffins fresh, store them in an airtight container. Place them on the counter if you plan to eat them within 2 days. If you want to keep them longer, consider refrigeration. Just remember, refrigeration can change the texture slightly.

Freezing Instructions

If you want to freeze your muffins, let them cool completely. Wrap each muffin in plastic wrap, then place them in a freezer bag. Remove as much air as possible before sealing. They can last up to 3 months in the freezer.

Reheating Tips for Leftovers

To reheat muffins, use the microwave for about 10-15 seconds. This way, they stay soft and warm. You can also use the oven. Preheat it to 350°F, and heat the muffins for about 5-7 minutes. Enjoy them warm for the best flavor!

FAQs

How do I know when the muffins are done?

You can tell the muffins are done when they turn golden brown. Insert a toothpick in the center. If it comes out clean, they are ready. Bake them for 18-20 minutes for best results.

Can I use frozen blueberries?

Yes, you can use frozen blueberries! They work well in this recipe. Just fold them in gently. They may cause the batter to be a bit purple, but that’s okay. The taste will still be delicious!

What can I substitute for buttermilk?

If you don’t have buttermilk, you can use yogurt instead. Plain yogurt gives a nice flavor. Mix one tablespoon of lemon juice or vinegar with regular milk to make your own buttermilk. Let it sit for five minutes before using.

How long do blueberry muffins last?

Blueberry muffins last for about three days at room temperature. Keep them in an airtight container to stay fresh. You can also store them in the fridge for up to a week.

Can I make the batter in advance?

Yes, you can make the batter in advance! Just cover it and keep it in the fridge for up to 24 hours. When ready to bake, give it a gentle stir and fill your muffin cups. Enjoy fresh muffins anytime!

We explored how to make tasty blueberry crumble muffins. You learned about key ingredients and smart substitutions for different diets. The step-by-step guide made it easy to prepare and bake. Tips helped you avoid common mistakes. We also covered tasty variations and storage advice for leftovers.

Now, you can enjoy these muffins fresh or saved for later! Happy bakin

- 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 large egg - ½ cup buttermilk (or yogurt) - ⅓ cup vegetable oil - 1 teaspoon vanilla extract - 1 cup fresh or frozen blueberries - For the crumble topping: - ½ cup rolled oats - ¼ cup brown sugar - ¼ cup all-purpose flour - ¼ teaspoon cinnamon - 3 tablespoons cold butter, diced The base of the muffins is all-purpose flour, which gives them a nice, light texture. I use granulated sugar to sweeten the batter just right. Baking powder and baking soda help them rise, making them fluffy. Salt enhances the flavor, balancing the sweetness. The egg adds richness and binds everything together. Buttermilk, or yogurt, keeps the muffins moist and adds a slight tang. Vegetable oil makes the muffins tender, while vanilla extract gives a lovely aroma. The star of the show is, of course, the blueberries. They add bursts of sweetness and color. For the crumble topping, rolled oats provide a hearty texture. Brown sugar adds a deep flavor, while flour helps bind it all. A pinch of cinnamon adds warmth, and cold butter creates that delightful crumbly texture. If you need a gluten-free option, use a 1:1 gluten-free flour blend in place of all-purpose flour. For a dairy-free option, replace buttermilk with almond milk mixed with a little vinegar. You can swap the egg with a flaxseed meal mixed with water for a vegan alternative. For lower sugar, you can cut back on granulated sugar and use a sugar substitute. The crumble can be made with coconut oil instead of butter for a dairy-free version. These swaps keep the muffins tasty while meeting different dietary needs. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even cooking. Line a muffin tin with paper liners or grease it lightly. This helps the muffins release easily when baked. In a large bowl, mix together 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Stir well until all the dry ingredients are combined. This blend creates a great base for your muffins. In a separate bowl, crack 1 large egg and beat it lightly. Add ½ cup of buttermilk (or yogurt), ⅓ cup of vegetable oil, and 1 teaspoon of vanilla extract. Whisk everything together until smooth. This mixture adds moisture to the muffins. Make a well in the center of the dry ingredients. Pour the wet mixture into this well. Gently stir with a spoon or spatula until just combined. It’s okay if there are a few lumps; overmixing can make them tough. Carefully fold in 1 cup of fresh or frozen blueberries. Use a spatula and be gentle to avoid smashing the berries. This step adds bursts of flavor and color to each muffin. In a small bowl, combine ½ cup of rolled oats, ¼ cup of brown sugar, ¼ cup of all-purpose flour, and ¼ teaspoon of cinnamon. Add 3 tablespoons of cold, diced butter. Mix with your fingers or a fork until it resembles coarse crumbs. This topping gives a sweet crunch. Divide the muffin batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the crumble topping generously over each muffin. This creates a delightful texture. Place the muffin tin in your preheated oven. Bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean when they’re ready. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Serve warm or at room temperature. Drizzle with honey or maple syrup for extra sweetness, and top with a fresh blueberry for a lovely touch. Enjoy your delicious blueberry crumble muffins! To make perfect blueberry muffins, follow these steps: - Use fresh ingredients. Fresh eggs and milk give the best results. - Don’t overmix the batter. Mix just until combined for light muffins. - Fill muffin cups to about ¾ full. This helps them rise nicely. - Bake at 350°F (175°C) for 18-20 minutes. This temperature gives a golden top. Many home cooks make these common mistakes: - Overmixing the batter makes muffins tough. Mix until just combined. - Not preheating the oven can lead to uneven baking. Always preheat first. - Skipping the crumble topping removes texture and flavor. Don’t skip it! Handling blueberries carefully is key. Here are some tips: - Rinse fresh blueberries gently under cool water. Pat them dry with a towel. - If using frozen blueberries, do not thaw them. Add them directly to the batter. - Fold blueberries in gently. This keeps them whole and prevents purple batter. Following these tips will help you create delicious blueberry crumble muffins every time! Pro Tips Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter; this prevents them from bleeding into the muffins and keeps the color vibrant. Perfectly Light Muffins: Be careful not to overmix the batter when combining wet and dry ingredients. A few lumps are perfectly fine and will result in a fluffier muffin. Chill Your Butter: Ensure the butter for the crumble topping is cold before mixing to achieve that desired crumbly texture, giving the muffins a delightful crunch on top. Storage Advice: Store the muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage. Just reheat them in the microwave for a few seconds before serving! {{image_4}} You can swap blueberries for other fruits. Raspberries or strawberries work great. Chopped peaches add a nice touch too. Mix and match to find your favorite flavors. Every fruit brings its own taste and charm. Want to make these muffins healthier? Try whole wheat flour instead of all-purpose flour. You can use honey or maple syrup instead of granulated sugar. Greek yogurt can replace buttermilk. These swaps keep the muffins tasty while adding nutrition. Adding lemon zest gives a bright flavor. Just a teaspoon can lift your muffins. For a nutty taste, try almond extract. Mix in a little for a nice twist. These flavors make your muffins extra special and fun! To keep your blueberry muffins fresh, store them in an airtight container. Place them on the counter if you plan to eat them within 2 days. If you want to keep them longer, consider refrigeration. Just remember, refrigeration can change the texture slightly. If you want to freeze your muffins, let them cool completely. Wrap each muffin in plastic wrap, then place them in a freezer bag. Remove as much air as possible before sealing. They can last up to 3 months in the freezer. To reheat muffins, use the microwave for about 10-15 seconds. This way, they stay soft and warm. You can also use the oven. Preheat it to 350°F, and heat the muffins for about 5-7 minutes. Enjoy them warm for the best flavor! You can tell the muffins are done when they turn golden brown. Insert a toothpick in the center. If it comes out clean, they are ready. Bake them for 18-20 minutes for best results. Yes, you can use frozen blueberries! They work well in this recipe. Just fold them in gently. They may cause the batter to be a bit purple, but that’s okay. The taste will still be delicious! If you don’t have buttermilk, you can use yogurt instead. Plain yogurt gives a nice flavor. Mix one tablespoon of lemon juice or vinegar with regular milk to make your own buttermilk. Let it sit for five minutes before using. Blueberry muffins last for about three days at room temperature. Keep them in an airtight container to stay fresh. You can also store them in the fridge for up to a week. Yes, you can make the batter in advance! Just cover it and keep it in the fridge for up to 24 hours. When ready to bake, give it a gentle stir and fill your muffin cups. Enjoy fresh muffins anytime! We explored how to make tasty blueberry crumble muffins. You learned about key ingredients and smart substitutions for different diets. The step-by-step guide made it easy to prepare and bake. Tips helped you avoid common mistakes. We also covered tasty variations and storage advice for leftovers. Now, you can enjoy these muffins fresh or saved for later! Happy baking!

Blueberry Crumble Muffins

Delicious muffins with a crispy crumble topping and bursting with blueberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 large egg
  • 0.5 cup buttermilk (or yogurt)
  • 0.33 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 0.5 cup rolled oats
  • 0.25 cup brown sugar
  • 0.25 cup all-purpose flour
  • 0.25 teaspoon cinnamon
  • 3 tablespoons cold butter, diced

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  • In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, beat the egg, then add the buttermilk, vegetable oil, and vanilla extract. Mix well until the mixture is smooth.
  • Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently mix with a spoon or spatula until just combined (a few lumps are okay). Be careful not to overmix.
  • Fold in the fresh or frozen blueberries gently into the batter until evenly distributed.
  • In a small bowl, combine the rolled oats, brown sugar, flour, and cinnamon. Add the cold butter and work it with your fingertips or a fork until the mixture resembles coarse crumbs.
  • Evenly distribute the muffin batter into the prepared muffin cups, filling them about ¾ full. Generously sprinkle the crumble topping over each muffin.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm or at room temperature, optionally drizzled with honey or maple syrup. Garnish with a fresh blueberry on top for a nice look!
Keyword baking, blueberries, dessert, muffins

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