Get ready to transform your breakfast or snack time with the most irresistible Big Blueberry Crumble Muffins you'll ever taste! Imagine biting into a perfectly golden muffin, bursting with juicy blueberries and topped with a crispy, cinnamon-infused oat crumble that will make your taste buds dance with joy. These aren't just ordinary muffins - they're a bakery-worthy treat that you can easily create right in your own kitchen, guaranteed to impress family and friends with minimal effort and maximum flavor!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 1/2 cups fresh blueberries
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease with butter or cooking spray.
- In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, melt the unsalted butter and let it cool slightly. Add milk and eggs to the melted butter, whisking until fully incorporated.
- Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix the batter.
- Gently fold in 1 cup of fresh blueberries, reserving the remaining 1/2 cup for topping.
- In a small bowl, prepare the crumble topping by mixing brown sugar, rolled oats, and cinnamon. Add a tablespoon of melted butter to help the mixture stick together.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the remaining blueberries on top of each muffin, then generously cover with the oat crumble mixture.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- • Use fresh, ripe blueberries for the best flavor and texture. If using frozen blueberries, do not thaw them before adding to the batter. • Be careful not to overmix the batter - this can lead to tough, dense muffins. Mix just until the ingredients are combined. • For extra moisture, you can add a tablespoon of vanilla extract to the wet ingredients. • To ensure even baking, rotate the muffin tin halfway through the cooking time. • Allow muffins to cool slightly before removing from the tin to prevent breaking. • For a more indulgent treat, dust the cooled muffins with powdered sugar or drizzle with a simple glaze. • These muffins freeze beautifully - store in an airtight container for up to 3 months for a quick grab-and-go breakfast.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 6g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
