Ingredients for Blueberry Muffins With Crumb Topping
- All Purpose Flour
- Light Brown Sugar
- 2 tablespoons granulated sugar + 3/4 cup granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt + a pinch of salt
- Unsalted Butter
- 2 large eggs
- Canola Oil
- 1 cup 2% milk
- Vanilla Extract
- 1 1/2 cups fresh or frozen blueberries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Blueberry Muffins With Crumb Topping? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Blueberry Muffins With Crumb Topping
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
- **Make the Crumb Topping:**
- In a medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and a pinch of salt.
- Stir in 1/4 cup (1/2 stick) melted unsalted butter until the mixture resembles coarse crumbs.
- Set aside.
- **Make the Muffins:**
- In a large bowl, whisk together 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 3/4 cup granulated sugar, 2 large eggs, and 1/3 cup canola oil until well combined.
- Beat in 1 cup 2% milk and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in 1 1/2 cups fresh or frozen blueberries.
- Fill muffin cups about three-quarters full.
- Sprinkle evenly with the crumb topping.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
66g
Fat
16g
Carbs
10g
