Ingredients for Blueberry Crunch Muffins
- 2 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar + 1/4 cup packed brown sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/4 cup (1/2 stick) melted unsalted butter + 1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
- Vanilla Extract
- Frozen Blueberries
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How to Make Blueberry Crunch Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Make the crumble topping: In a medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 cup rolled oats, 1/4 teaspoon ground cinnamon, and 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 4 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 1 cup milk, 1/4 cup melted unsalted butter, and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- Gently fold in 2 cups fresh or frozen blueberries.
- Fill each muffin liner about 2/3 full with batter.
- Sprinkle the crumble topping evenly over the batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
130g
Fat
40g
Carbs
20g
