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Blueberry Muffins with Crumble Top

Blueberry Muffins with Crumble Top
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Indulge in the delightful taste of Blueberry Muffins with Crumble Top, a treat that perfectly balances a soft, moist interior with a crunchy, cinnamon-scented topping. These bakery-style muffins burst with fruity flavor thanks to the combination of fresh blueberries and raspberries, making them an ideal choice for breakfast, brunch, or an afternoon snack. Easy to whip up and versatile enough for any occasion, they are sure to impress family and friends alike. Customize them with chocolate chips or nuts for added texture and flavor. Bake a batch ahead of time and enjoy these delicious muffins throughout the week!

Ingredients

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  • ½ cup sugar
  • ½ cup all-purpose flour
  • 3 ½ tablespoons cold butter (cubed)
  • ½ teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1 cup sugar
  • ½ cup oil
  • ¾ cup buttermilk (or milk mixed with 1 teaspoon lemon juice)
  • A pinch of salt
  • 1 cup fresh or frozen raspberries (do not thaw)
  • 1 cup fresh or frozen blueberries (do not thaw)
  • Optional: ½ cup chocolate chips

Instructions

  1. Preheat your oven to 340°F (170°C) and line muffin pans with paper liners.
  2. Prepare the crumble topping by combining sugar, flour, butter, and cinnamon in a food processor until crumbly. Refrigerate while preparing the batter.
  3. In a large bowl, whisk together eggs and oil until smooth. Add sugar and buttermilk; mix well.
  4. Sift in flour, baking powder, and salt; stir until just combined.
  5. Fill muffin cups halfway with batter. Add berries on top and cover lightly with more batter.
  6. Sprinkle the crumble topping generously over each muffin.
  7. Bake for 20-25 minutes until golden brown; let cool before serving.

Nutrition

Find it online: https://musttrymeals.com/blueberry-muffins-with-crumble-top/

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