Get ready for some Bakery-Style Blueberry Crumble Muffins that will make your taste buds dance with joy! Blueberries bring such a delightful flavor to baked goods, and these muffins are the epitome of comfort whether you enjoy them for dessert or breakfast.
These muffins taste like they were baked fresh from your favorite bakery, with their moist texture, bursting blueberries, and irresistible crumble topping. They’re perfect for starting your day on a sweet note or enjoying a cozy moment with your tea or coffee.
Blueberry Crumble Muffins
Ingredients
**Muffin Batter:**
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup white granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup whole milk
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1 1/3 cups blueberries
**Crumble:**
- 1/3 cup white sugar
- 1/3 cup all-purpose flour
- 3 tablespoons unsalted butter melted
- Dash of cinnamon
Instructions
- Preheat your oven to 350°F and line a cupcake tray with liners.
- In a mixing bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Set aside.
- In another mixing bowl, combine white sugar, light brown sugar, eggs, vegetable oil, whole milk, sour cream, and vanilla extract. Whisk until smooth.
- Add the dry ingredients to the wet ingredients and mix until a thick batter forms.
- Gently fold in the blueberries using a rubber spatula.
- To make the crumble, mix together white sugar, flour, melted butter, and a dash of cinnamon until a dough forms.
- Fill each cupcake liner with batter, filling them to the top. Sprinkle the crumble topping over each muffin without pressing it into the batter.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool completely before enjoying!
Notes
- If you prefer less sweetness, you can reduce the amount of sugar in the recipe.
- For an extra touch of flavor, you can sprinkle cinnamon sugar on top of the muffins before baking. Simply combine 2 teaspoons of white sugar with 1 teaspoon of cinnamon.