Blueberry Crumble Muffins

Andrea Lo
by Andrea Lo
12 muffins
45 min

Summer may be ending soon but it's never too late to make a big batch of some blueberry crumble muffins. My fiance loved these so much that he keeps asking me to make more with some frozen blueberries we have on hand! These muffins are light and fluffy, and just as if they were straight from a bakery. Also the crumble on top just completes it. You can't have a good bakery style muffin without a solid crumble.

A tip for making blueberry muffins: make sure you coat the blueberries in flour before mixing them into the batter in order to avoid blue streaks.

Recipe details
  • 12  muffins
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • - 2 eggs
  • - 1/2 cup oat milk
  • - 2 tsp vanilla extract
  • - 8 tbsp melted butter
  • - 1 1/4 cup granulated sugar
  • - 2 cups all purpose flour
  • - 2 tsp baking powder
  • - 1/2 tsp salt
  • - 1 1/2 cup frozen blueberries
  • - 1/4 cup brown sugar
  • - 1/3 cup granulated sugar
  • - 1/2 cup all purpose flour
  • - 4 tbsp butter, melted & cooled

Mix together the eggs, oat milk, vanilla, melted butter, and the sugar.
Slowly add in the flour, baking powder, and salt.
Toss the blueberries in 1 tbsp of flour before mixing in.
Top with the crumble and bake at 350° for 30-35 min.
Andrea Lo
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