Blueberry Crumble Muffin Top Recipe
Make Blueberry Crumble Muffin Top Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Muffin Batter
Crumble Topping
Method
Muffin Batter Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C) and line a muffin tin with muffin liners.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 3 tablespoons of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt until well combined.
- 3
Cream Butter and Sugar
In a separate bowl, melt 1 cup of unsalted butter. Allow it to cool slightly, then add it to the dry mixture. Mix well.
- 4
Combine Wet Ingredients
In another bowl, whisk together 2 large eggs, 1 teaspoon of vanilla extract, and 1 cup of buttermilk until smooth.
- 5
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix. Fold in 1 cup of fresh blueberries gently.
Crumble Topping Preparation
- 6
Prepare Crumble Topping
In a medium bowl, mix together 1 cup of all-purpose flour, 1 tablespoon of brown sugar, 2 tablespoons of granulated sugar, 1 teaspoon of cinnamon, and a pinch of salt.
- 7
Incorporate Butter
Add 4 tablespoons of cold unsalted butter to the flour mixture. Use your fingers or a fork to blend until the mixture resembles coarse crumbs.
Baking
- 8
Fill Muffin Tin
Spoon the muffin batter into the prepared muffin tin, filling each liner about 2/3 full.
- 9
Add Crumble Topping
Sprinkle the crumble topping generously over each muffin.
- 10
Bake Muffins
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 11
Cool and Serve
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
