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- 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 large egg - ¾ cup buttermilk (or milk with vinegar) - ½ cup unsalted butter, melted - 1 cup fresh blueberries - ½ cup rolled oats - ½ cup brown sugar - ½ teaspoon ground cinnamon Gathering ingredients is the first step to making these muffins. You need simple items that are easy to find. I love using fresh blueberries for their juicy pop. If you want, you can use frozen ones too; just make sure to thaw and drain them first. You’ll also need all-purpose flour, sugar, and butter to create a rich base. The buttermilk adds a nice tang and keeps the muffins moist. Baking powder and soda help them rise, while cinnamon gives a warm spice. Don’t forget the oats for that crunchy topping! The brown sugar adds sweetness and depth. Each ingredient plays a vital role in making these muffins a delight. {{ingredient_image_2}} Set your oven to 375°F (190°C). This temperature helps the muffins rise nicely. Prepare your muffin tin by lining it with paper liners or greasing each cup with butter or non-stick spray. This step keeps the muffins from sticking. In a large bowl, combine 1 ½ cups all-purpose flour, ½ cup granulated sugar, ½ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Whisk these dry ingredients together until they mix well. This ensures an even bake and great flavor. In a separate bowl, crack one large egg and whisk it until slightly frothy. Next, add ¾ cup buttermilk or the milk and vinegar mix. Pour in ½ cup melted butter. Whisk these wet ingredients until smooth. Melted butter adds moisture and flavor. Pour the wet mixture into the dry ingredients. Use a spatula to gently fold them together. Be careful not to overmix, as this can make the muffins dense. Gently add 1 cup of fresh blueberries. Incorporate them without mashing to keep them whole. In a small bowl, mix ½ cup rolled oats, ½ cup packed brown sugar, and ½ teaspoon ground cinnamon. Drizzle in about 2 tablespoons of melted butter. Mix until crumbly. This topping adds a delightful crunch to each muffin. Spoon the batter into the prepared muffin tin. Fill each cup about ¾ full. This allows room for the muffins to rise and expand during baking. A good fill ensures a nice dome shape. Sprinkle the crumble topping evenly over each muffin. This step is important for that crunchy texture. Make sure every muffin gets a good layer of topping for the best flavor. Place the muffin tin in the preheated oven. Bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs. Once done, cool the muffins in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. This helps achieve the perfect texture. To keep your muffins light, avoid overmixing the batter. Just mix until the dry and wet ingredients blend. If you stir too much, the muffins may turn out dense. Use fresh blueberries for a burst of flavor. Rinse and dry them gently to prevent excess moisture. For short-term storage, keep muffins at room temperature in a sealed container. They stay fresh for about two days. For longer storage, place them in the fridge. This keeps them good for up to a week. You can also freeze muffins for several months. Wrap each muffin in plastic wrap and place them in a freezer bag. You can add spices like nutmeg or ginger for extra flavor. Try mixing in some lemon zest for a fresh hint. Chopped nuts or chocolate chips also work well. These add texture and taste. Feel free to experiment with different flavors to make your muffins unique! Pro Tips Use Fresh Blueberries: For the best flavor and texture, always opt for fresh blueberries. Frozen blueberries can release too much moisture and alter the consistency of the muffins. Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense and tough muffins. Check for Doneness: Insert a toothpick into the center of a muffin to test for doneness. If it comes out clean or with a few moist crumbs, your muffins are ready! Add a Citrus Zest: For an extra layer of flavor, consider adding a teaspoon of lemon or orange zest to the batter. It complements the blueberries beautifully. {{image_4}} You can change the fruit in blueberry crumble muffins. Raspberries or blackberries work well too. You could also mix fruits, like using blueberries and strawberries together. Each fruit brings its flavor and sweetness to your muffins. If you need gluten-free muffins, swap all-purpose flour for a gluten-free blend. Check the brand for best results. For a dairy-free option, replace buttermilk with a plant-based milk. Almond milk or oat milk will work great. Adding nuts can give your muffins a nice crunch. Chopped walnuts or pecans enhance the texture. If you love chocolate, mix in chocolate chips. They melt and create pockets of sweetness in each muffin. You can store blueberry crumble muffins at room temperature. Place them in an airtight container. This keeps them fresh for up to three days. Make sure they cool completely before storing. Warm muffins can create moisture, making them soggy. If you want to keep muffins fresh longer, refrigerate them. Store them in an airtight container or a zip-top bag. They will last for about one week in the fridge. Before enjoying, warm them in the microwave for about 15 seconds. This helps revive their soft texture. Freezing muffins is a great option for long-term storage. First, let them cool completely. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag. They can stay frozen for up to three months. To thaw, remove them from the freezer. Leave them in the fridge overnight or microwave them for a quick snack. Yes, you can use frozen blueberries in your muffins. Just keep a few tips in mind: - Do not thaw: Use them straight from the freezer. Thawing can make them mushy. - Adjust baking time: Add a couple of minutes to the baking time for best results. - Coat with flour: Toss the frozen blueberries in a bit of flour before adding them to the batter. This helps prevent them from sinking. Using frozen blueberries can save you time and still give you tasty muffins. To check if your muffins are done, use a toothpick. Here’s how: - Insert a toothpick into the center of a muffin. - If it comes out clean or with just a few crumbs, they are ready. - If the toothpick has wet batter on it, bake for a few more minutes. Remember, muffins continue to cook a little after you take them out of the oven. Yes, you can make blueberry crumble muffins ahead of time. Here’s how: - Baking: Bake the muffins and cool them completely. - Storage: Store them in an airtight container at room temperature for up to 3 days. - Freezing: For longer storage, wrap each muffin in plastic wrap and freeze them. They can last up to 3 months. When you want one, just take it out and let it thaw. You can warm it in the microwave for a few seconds to enjoy! You now know how to make delicious blueberry muffins from scratch. We covered the key ingredients, step-by-step instructions, and tips for success. I shared how to store these muffins for the best taste and freshness. You can explore fun variations to suit your tastes. With this guide, you can bake perfect muffins every time. Enjoy sharing your delicious creations with family and friends!

Blueberry Crumble Muffins

Delicious muffins filled with fresh blueberries and topped with a crunchy crumble.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 large egg
  • 0.75 cups buttermilk
  • 0.5 cups unsalted butter
  • 1 cups fresh blueberries
  • 0.5 cups rolled oats
  • 0.5 cups brown sugar
  • 0.5 teaspoon ground cinnamon

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by either lining it with paper liners or lightly greasing each cup with butter or non-stick spray.
  • Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk them together thoroughly to ensure that all dry ingredients are evenly distributed.
  • Combine Wet Ingredients: In a separate bowl, crack the large egg and whisk it until slightly frothy. Add in the buttermilk, along with the melted butter; whisk these ingredients together until smooth and well combined.
  • Combine & Mix: Carefully pour the wet mixture into the bowl containing the dry ingredients. Using a spatula, gently fold the mixtures together until just combined—be cautious to avoid overmixing. Next, gently incorporate the fresh blueberries.
  • Prepare the Crumble Topping: In a small bowl, combine the rolled oats, packed brown sugar, and ground cinnamon. Drizzle in about 2 tablespoons of melted butter, mixing until the mixture is crumbly and well combined.
  • Fill Muffin Tin: Spoon the prepared batter into the muffin tin, filling each cup approximately ¾ full.
  • Add Topping: Generously sprinkle the prepared crumble topping over each muffin.
  • Bake: Place the muffin tin into the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs attached.
  • Cool: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Afterward, carefully transfer the muffins to a wire rack to cool completely.

Notes

For an appealing presentation, serve the muffins warm with a light dusting of powdered sugar on top. Accompany them with a small bowl of fresh blueberries for a vibrant touch.
Keyword blueberry, breakfast, muffins