Blueberry Muffins with Crumb Toppings
Tender blueberry muffins loaded with fresh blueberries and topped with crunchy buttery streusel topping. These muffins are easy to make and are a crowd-pleaser.
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Servings: 12 Muffins
Calories:
Ingredients
Streusel Topping
- 120 grams (½ cup) plain or all-purpose flour
- 6 tablespoons unsalted butter, melted
- 50 grams granulated sugar
- 50 grams light brown sugar
- ⅛ teaspoon cinnamon
- ¼ teaspoon salt
Blueberry Muffin
- 120 ml oil
- 2 large eggs, room temp
- 120 grams buttermilk, room temp
- 1 teaspoon vanilla extract
- 240 grams (2 cups) plain or all-purpose flour
- 200 grams granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅛ nutemeg
- 150 grams (¾ cup) fresh blueberries
Instructions
- Preheat oven to 170 °C. Line a muffin tin with muffin liners.
- Toss blueberries in a teaspoon of plain flour and set aside.
- To make the streusel mix flour, sugars, nutmeg, salt and cinnamon in a small bowl. Pour in melted butter and mix with a fork until crumbs form. Chill in the fridge while you make the muffin batter.
- In a large mixing bowl, add flour, sugar, baking powder, and salt. Whisk to combine. Set aside
- To a jug, add buttermilk, oil, eggs and vanilla extract. Whisk to combine.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Add blueberries to the batter and gently fold them in.
- Fill muffin liners to ⅔ full and then top each muffin with the streusel mixture. Press the streusel gently into the batter.
- Bake for 20 - 25 minutes or until a toothpick inserted comes out clean.
- Leave muffins to cool briefly before serving.
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi