Blueberry Muffins with Crumb Topping
Moist, tender blueberry muffins bursting with juicy berries and finished with a buttery, sweet crumb topping. These muffins are perfect for breakfast, brunch, or an anytime treat.
Ingredients
Muffins:
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil
- 1¾ cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp kosher salt
- ¼ tsp cinnamon
- 1½ cups blueberries fresh or frozen
Crumb Topping:
- ⅓ cup sugar
- ¼ cup flour
- 2 tbsp unsalted butter room temp
Instructions
- Preheat oven to 400°F. Grease or line muffin tin.
- Mix egg, milk, and oil in a small bowl.
- Whisk flour, sugar, baking powder, salt, and cinnamon in a large bowl.
- Add wet to dry, stir just until combined.
- Fold in blueberries. Spoon into 10–12 muffin cups.
- See full steps with tips & photos → https://mischacrossing.com/blueberry-muffins-with-crumb-topping/
Notes
- If using frozen blueberries, do not thaw before folding into the batter.
- Add ½ tsp vanilla extract or lemon zest for a flavor boost.
- Muffins are best fresh but can be stored in an airtight container for up to 3 days.
- Freeze leftovers and reheat in the microwave or oven.