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Blueberry Crumble Muffins

Course Dessert
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Servings 14

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.