Blueberry Crumble Muffins
Posted on September 10, 2025
Blueberry Crumble Muffins
**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
- 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!
- 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.
