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Blueberry Muffins

Soft, bakery-style blueberry muffins topped with a buttery cinnamon crumb, baked until golden and bursting with juicy blueberries in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Breakfast, Dessert
Cuisine: American
Calories: 384
Ingredients Equipment Method

Ingredients
  

  • Muffins:
  • 1 ½ cups all-purpose flour
  • ¾ cup white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 1 large egg
  • ⅓ cup milk or more as needed
  • 1 cup fresh blueberries
  • Crumb Topping:
  • ½ cup white sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter cubed
  • 1 ½ teaspoons ground cinnamon
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Equipment

  • Muffin pan (8-cup)
  • Paper liners or cooking spray
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Fork (for crumb topping)
  • Spatula or spoon
  • Toothpick (for doneness check)

Method
 

  1. Start by preheating your oven to 400°F (200°C). Grease 8 muffin cups or line them with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a liquid measuring cup, pour in the oil, crack in the egg, and add enough milk to reach the 1-cup mark. Stir until everything is well mixed.
  4. Pour the wet ingredients into the dry ingredients and gently mix just until combined. Don’t overmix. Fold in the blueberries and set the batter aside.
  5. For the crumb topping, add the sugar, flour, butter, and cinnamon to a small bowl. Use a fork to mix until crumbly.
  6. Divide the batter evenly between the muffin cups, filling each one right to the top. Sprinkle the crumb topping generously over each muffin.
  7. Bake for 20 to 25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. Let cool slightly, then enjoy.