Blueberry Crumble Muffins
Blueberry crumble muffins bring the bakery to your home. It's a simple recipe that you can whip up anytime!
Ingredients
Blueberry Crumble Topping
- 2 Tbsp butter unsalted
- ⅓ c flour
- 1 Tbsp sugar
- 1 Tbsp brown sugar (optional)
- 1 Tbsp nuts chopped (optional)
Blueberry Crumble Muffin Batter
- 2 cups flour (good quality, avoid bleached, bromated and enriched if possible)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ cup sugar
- 2 eggs
- ½ cup light olive oil
- 1 cup yogurt (if using Greek yogurt, add 1 Tbsp milk or buttermilk)
- 2 cups blueberries (fresh or frozen wild/conventional/organic)
Instructions
- Preheat the oven to 350ºF/ 175℃.
Make the Blueberry Crumble Topping
- Combine the flour and butter with two knives or your fingertips until it resembles coarse crumbs.
- Stir in the sugar. Set aside.
Make the Blueberry Crumble Muffin Batter
- Sift flour, baking powder, and baking soda into a large bowl.
- Stir in the sugar.
- In a separate bowl or measuring jug, whisk together the eggs, olive oil, and yogurt until smooth.
- Wash the blueberries and dry. If using frozen berries, toss them in a teaspoonful of flour to help them not to fall whilst baking.
- Pour the yogurt mixture into the dry ingredients.
- Slowly stir together in the large bowl until just combined. DO NOT OVER STIR as it will make the muffins too dense.
- Gently add the blueberries with just a few turns. (Keep a few aside for putting on top of the muffins, if you like.) Fill the muffin cases. Sprinkle with the crumble topping.
- Bake for about 20 minutes or until golden brown.
Notes
- Use almost any fruit to like in these muffins. All the fruits I've tried have turned out brilliantly: peach, rhubarb, cranberry/orange (using fresh and dried cranberries), and of course, plums.
- Add cinnamon and/or your choice of nuts or brown sugar to the crumble topping to customize it to your liking.
- You can bake the entire mixture in a loaf pan, too! The only thing is that it will take about 45 minutes or possibly longer to bake.
Nutrition
Serving: 1 muffin | Calories: 258kcal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 152mg | Potassium: 88mg | Fiber: 1g | Sugar: 13g | Vitamin A: 132IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!