Blueberry Crumble Muffins

Recipe by Tiffany Kate-Lyn Matthews
Preparation time:
10 minutes
Cooking time: 20 minutes


For the muffins:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries 

For the crumble topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup cold butter, cubed

How To Make Blueberry Crumble Muffins

  1. Preheat your oven to 180°C.
  2. Line a muffin tin with paper liners or grease a muffin pan with cooking spray.
  3. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. In a separate bowl, mix the oil, egg, and milk until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over mix, then gently fold in the blueberries.
  5. In a small bowl, combine the flour and sugar for the crumble topping. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Fill each muffin cup about two-thirds full of the batter.
  6. Sprinkle the crumble topping evenly over each muffin. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
  7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.