Blueberry Muffins with Crumble Top
Indulge in the delightful experience of homemade Blueberry Muffins with Crumble Top. These muffins combine the juicy sweetness of blueberries and raspberries with a rich, buttery crumble topping, creating a treat that is perfect for breakfast, brunch, or an afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup sugar
- 2 ½ cups all-purpose flour
- ½ cup cold butter (cubed)
- 2 teaspoons baking powder
- 2 large eggs
- ¾ cup buttermilk (or soured milk)
- 1 cup fresh or frozen blueberries (do not thaw)
- 1 cup fresh or frozen raspberries (do not thaw)
Instructions
- For the crumble topping, blend sugar, flour, butter, and cinnamon in a food processor until coarse crumbs form. Refrigerate while preparing the batter.
- Preheat oven to 340°F (170°C) and line muffin pans.
- In a large bowl, whisk together eggs and oil until smooth. Add sugar and buttermilk; whisk until combined.
- Sift in flour, baking powder, and salt; stir gently until just combined.
- Fill muffin cups halfway with batter and top with berries. Spoon more batter over the fruit to cover.
- Sprinkle crumble topping over each muffin and gently press down.
- Bake for 20 to 25 minutes until golden and a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 280
- Sugar: 17g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Find it online: https://happycookingtime.com/blueberry-muffins-with-crumble-top/