Blueberry Muffins With Crumb Topping

4.67 from 12 votes

Blueberry Muffins With Crumb Topping

These blueberry muffins with crumb topping are soft, fluffy, and loaded with juicy blueberries. Topped with a crunchy cinnamon-sugar crumble, they’re the perfect blend of sweetness and texture.

Course Muffins

Cuisine Baking

Keyword blueberry crumb muffins, blueberry muffin with streusel topping, Blueberry Muffins With Crumb Topping

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 225

Author Erren Hart

Ingredients

For the Muffins

1¾ cups all-purpose/plain flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg
½ cup milk
4 tablespoons butter melted
1 teaspoon vanilla extract
¾ cup blueberries

For the Topping:

3 tablespoons butter melted
¼ cup brown sugar
¼ cup all-purpose/plain flour
½ teaspoon ground cinnamon

Vanilla Icing (optional)

1 cup confectioners' sugar
3 tablespoons milk
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 375°F/190°C
Line 12 muffin cups in a muffin pan with paper liners.
In a medium mixing bowl, mix the flour, sugar, baking powder, and salt
In a separate bowl, mix the egg, milk, butter, and vanilla. Then add the wet ingredients to the flour mixture and mix until combined.
Fold in the blueberries.
Spoon the batter into the prepared muffin tins, filling each 3/4 of the way full.
Combine the flour, brown sugar, and cinnamon in a mixing bowl. Stir in the melted butter, then gently mix in the flour, being careful not to overmix (you want to moisten the flour and mix until there is no visible dryness).
Crumble the topping onto the batter in the muffin pan. Bake for 20 minutes or until golden brown and a cake tester comes out clean.
Cool in the pan for 5 minutes and then transfer to a wire rack to cool completel
To prepare the glaze, combine confectioners' sugar, milk, and vanilla extract in a bowl and whisk until smooth. Drizzle the glaze over the muffins before serving.
Serve warm or at room temperature

Nutrition