Blueberry Muffins with a Crumb Topping


Makes 18 muffins

Crumb Topping:

  • 1 cup all-purpose flour
  • 3 tbsp. dark brown sugar
  • 2 tbsp. granulated sugar
  • 1 tsp. baking powder
  • 1 pinch salt
  • 6 tbsp. unsalted butter, melted


  • 1 3⁄4 cups all-purpose flour
  • 2 1⁄4 tsp. baking powder
  • 1⁄2 tsp. salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1⁄2 cup canola oil
  • 3⁄4 cup whole milk
  • 1 tsp. vanilla extract
  • 1 1⁄2 cups blueberries, frozen or fresh
  • 1 tbsp. flour

Preheat oven to 375 degrees. Add muffin liners to 18 muffin tin cups and set aside.

Crumb Topping: Combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in melted butter, then use a fork to lightly mash the mixture until it forms pea-sized clumps. Set aside.

Muffins: Whisk 1 3/4 cups flour with the baking powder and salt. Set aside.

In another bowl, combine the sugar, eggs, and canola oil and beat with a handheld mixer at low speed until combined. Beat in the whole milk and vanilla.

Add the flour mixture all at once and beat on low speed until the batter is smooth.

Combine blueberries and 1 tbsp. flour in a bowl. Stir to coat the blueberries with flour. Fold the blueberries into the batter.

Spoon the batter into the muffin cups, filling them about three-quarters full.

Sprinkle the crumb topping evenly on top of each one. Bake for about 30 minutes or until muffins are golden.

Let cool in pan for 10 minutes before serving.

by The Savvy Kitchen