There's nothing like a blueberry muffin with crumble topping! Fluffy, sweet muffins loaded with fresh blueberries and a buttery streusel topping make a quick breakfast treat.
Preheat the oven to 425º Fahrenheit. Line 12 muffin cups with paper liners.
In a medium bowl, whisk together the sugar, milk, oil, egg and vanilla. 3/4 cup granulated sugar, 1/2 cup 2% milk, 1/2 cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract
In a separate bowl, combine the flour, baking powder and salt. 2 cups all-purpose flour , 2 teaspoons baking powder , 1/4 teaspoon salt
Add the dry ingredients to the wet ingredients and fold together until just combined. Do not overmix.
Fold the fresh blueberries gently into the batter. 2 cups fresh blueberries
Spoon the batter into the liners, filling them ⅔ of the way full.
In a small bowl, use a fork to mix the flour, sugar and butter together for the crumble. The mixture will be crumbly. Divide the crumbs between the 12 muffins, sprinkling the crumbs on top of the batter. ¼ cup granulated sugar , ¼ cup all-purpose flour , 2 tablespoons salted butter
Bake at 425ºF for 5 minutes, then lower the oven temperature (without opening the oven) to 350ºF and bake for an additional 16-18 minutes. A toothpick inserted in the center of the muffin should come out clean. Allow the muffins to cool completely on a wire rack.
Video
Notes
With reader feedback, I've halved the crumble topping ingredients so that there is no waste. The amounts in the recipe card are the new amounts, the video is the older (and higher) amounts.
Starting the oven on a high temperature makes the muffins pop up on top and make a nice muffin top, just like a bakery style muffin.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 12 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **