These blueberry muffins are soft, fluffy, and loaded with fresh blueberries for a delicious homemade treat. Topped with a buttery, cinnamon-sugar crumb, they’re perfect for breakfast or a snack. Easy to make and ready in 30 minutes, this blueberry muffin recipe is great for anyone looking for bakery-quality muffins at home.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk (add a bit more if needed)
- 1 cup fresh blueberries
Crumb Topping
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup cold butter, cubed
- 1 ½ teaspoons ground cinnamon
Instructions
- Prepare Oven and Muffin Tin: Preheat the oven to 400°F (200°C). Line a muffin pan with liners, or grease each cup if not using liners.
- Mix Dry Ingredients: In a medium mixing bowl, combine 1 ½ cups flour, ¾ cup sugar, ½ teaspoon salt, and 2 teaspoons baking powder. Whisk until well blended.
- Combine Wet Ingredients: In a small bowl or measuring cup, whisk together the vegetable oil, egg, and ⅓ cup milk until smooth.
- Blend Mixtures: Gently fold the wet mixture into the dry ingredients using a spatula until just a few streaks of flour remain. Be careful not to overmix.
- Add Blueberries: Fold in the blueberries until just incorporated.
- Prepare the Crumb Topping: In a small bowl, mix together ½ cup sugar, ⅓ cup flour, and cinnamon. Add cubed butter and use a fork to blend until it forms a crumbly texture.
- Fill Muffin Cups: Spoon the batter evenly into the muffin tin, filling each cup almost to the top. Generously sprinkle the crumb topping over each muffin.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow muffins to cool slightly before serving. Enjoy your bakery-style blueberry muffins with a delightful crumb topping!
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