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Do you enjoy blueberry crumble muffins? If you were asked what your favorite add in to a muffin recipe was what would you say? My favorite add ins are blueberries or chocolate chips. I keep Wyman's of Maine blueberries stocked in my freezer. I add them to a lot of things I fix- smoothies, muffins, pancakes, cakes and sometimes I'll even eat them frozen on their own.
I've made this blueberry crumble muffins recipe with fresh blueberries and all the berries seemed to shift to one spot of the muffins during baking. I learned a tip online that you can coat your berries in flour before adding them to your batter to keep them from shifting around. With the frozen Wyman's of Maine fresh frozen blueberries there's no coating needed. I love the frozen blueberries in this recipe but I think the crumble is just as important as the berries. Butter, sugar and flour, three simple ingredients that make everything taste better in my opinion.
I made a batch of the blueberry crumble muffins and took them to our family brunch last week. My grandpa tried one and went back to the carrier and grabbed another and hid it in his cabinet for later. That's when you know your food is good. When Papa goes hoarding it for himself. I only made one batch of the blueberry muffins and that was a mistake. Everyone wanted them and we ran out quickly. Next time I will be sure to come bearing more muffins.
blueberry crumble muffin recipe
ingredients:
2 cups all purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk
¼ cup vegetable oil
1 egg
1 cup fresh or frozen blueberries
For crumble topping:
1 stick of butter, cut in to cubes
¾ cup all purpose flour
4 Tablespoons brown sugar
Directions:
Preheat the oven to 400 degrees (F). Prepare your muffin tin with paper cups or no stick spray like PAM. My favorite to use at the moment are the Reynolds Wrap foil baking cups. in a large bowl, mix the milk, egg and oil together. In a separate bowl mix together the flour, sugar, baking powder and salt. Add the milk mix from the one bowl to the dry ingredients in the second bowl and stir until a lumpy batter forms. Gently fold in the blueberries with a spatula. Divide the batter out in to the 12 muffin cups. In another small bowl, add the butter cubes, reserved flour for crumble topping and the brown sugar. With a pastry cutter (or a fork or your fingers) mush the crumble together to make large crumbs and sprinkle it on top of each muffin. Bake the muffins 20 minutes or until done. Once baking is done let them cool for 5-10 minutes before attempting to remove the wrapper(s).
- 2 cups all purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- ¼ cup vegetable oil
- 1 egg
- 1 cup fresh or frozen blueberries
- For crumble topping:
- 1 stick of butter, cut in to cubes
- ¾ cup all purpose flour
- 4 Tablespoons brown sugar
- Preheat the oven to 400 degrees (F).
- Prepare your muffin tin with paper cups or no stick spray like PAM. My favorite to use at the moment are the Reynolds Wrap foil baking cups.
- In a large bowl, mix the milk, egg and oil together.
- In a separate bowl mix together the flour, sugar, baking powder and salt.
- Add the milk mix from the one bowl to the dry ingredients in the second bowl and stir until a lumpy batter forms.
- Gently fold in the blueberries with a spatula.
- Divide the batter out in to the 12 muffin cups.
- In a small bowl, add the butter cubes, reserved flour for crumble topping and the brown sugar.
- With a pastry cutter (or a fork or your fingers) mush the crumble together to make large crumbs and sprinkle it on top of each muffin.
- Bake the muffins 20 minutes or until done.
- Once baking is done let them cool for 5-10 minutes before attempting to remove the wrapper(s).
Cher says
How much is a stick of butter? I am in Canada...thank you!
Shanaka says
Cher, a (US) stick of butter weighs 1/4 lb. (4 oz.) and measures out to be 8 tablespoons.