Blueberry Crumble Top Muffins

Blueberry crumble top muffins are a delightful treat that perfectly balances sweetness and tartness. These muffins are made with plump, juicy blueberries that burst with flavour in every bite. What sets them apart is the irresistible crumble topping that adds a satisfying crunch to every mouthful.

When preparing muffins, the worst thing you can do it to overmix the batter. Ovemixing will lead to dense and tough muffins, due to over-developing the gluten.

With muffins you want to to ensure a light and tender texture in the final bake. To achieve this, start by combining the dry ingredients and wet ingredients separately before gently folding them together. Use a spatula or wooden spoon to mix until just incorporated; a few lumps in the batter are perfectly fine. Remember, a few swift strokes are all you need to combine the ingredients adequately.

TIP: Lightly coating your blueberries in flour before adding to your muffin batter, will prevent them from sinking to the bottom of the batter during baking.

Ingredients

For the muffins:

250 grams all-purpose flour

15 grams baking powder

3 grams salt

100 grams caster sugar

57 grams unsalted butter, melted

60 ml vegetable oil

2 large eggs

240 ml milk

5 ml vanilla extract

180 grams fresh blueberries

For the crumble topping:

30 grams all-purpose flour

50 grams caster sugar

28 grams unsalted butter, cold and cubed

Makes 12 muffins | Bake time: 20 minutes | Total time: 30 minutes

Method

Step 1

Preheat your oven to 190°C Fan (375°F). 

Line a muffin tin with muffin cases 

Step 2

Make your crumble topping so it’s ready for when you top your muffins 

In a small bowl, combine the flour and caster sugar for the crumble topping. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 3

Now for the muffins. 

In a large mixing bowl, whisk together the flour, baking powder, salt, and caster sugar.

In a separate bowl, mix together the melted butter, vegetable oil, eggs, milk, and vanilla extract and whisk until well combined. Don’t worry if it becomes lumpy.

Step 4

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter is fine if it’s lumpy in fact that’s how you want it. 

Gently fold in the blueberries in using a spatula. 

Step 5

Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.

Step 6

Sprinkle the crumble topping evenly over each muffin.

Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the centre comes out clean.

Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy x