Soft, fluffy muffins bursting with blueberries and topped with a buttery crumble—perfect for breakfast or a sweet snack.
🛒 Ingredients
Muffins
- 2 cups (250 g) all-purpose flour
- ¾ cup (150 g) sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup (120 ml) milk
- ½ cup (120 ml) vegetable oil or melted butter
- 1 tsp vanilla extract
- 1½ cups blueberries (fresh or frozen)
Crumble Topping
- ½ cup (60 g) flour
- ¼ cup (50 g) sugar
- ¼ cup (55 g) cold butter, cubed
👩🍳 Instructions
- Prep: Preheat oven to 180°C (350°F). Line a muffin pan with paper liners.
- Dry mix: In a bowl, whisk flour, sugar, baking powder, and salt.
- Wet mix: In another bowl, beat eggs with milk, oil/butter, and vanilla.
- Combine: Gently fold wet ingredients into dry until just mixed. Fold in blueberries.
- Crumble: Rub crumble ingredients together with fingertips until crumbly.
- Assemble: Fill liners ¾ full. Sprinkle generously with crumble.
- Bake: 20–25 minutes, until golden and a toothpick comes out clean.
- Cool: Rest 5 minutes, then transfer to a rack.
💡 Tips
- Toss blueberries with 1 tsp flour to prevent sinking.
- Add lemon zest to the batter for a fresh twist.
- For extra crunch, add 1–2 tbsp chopped nuts to the crumble.
