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–+ servings
Created by: Kristy Still

Blueberry Crumble Muffins

Course Breakfast
Cuisine American
Servings 10 Muffins
Make delicious Blueberry Crumble Muffins and they are also easy to make gluten-free too! 
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

Muffin Ingredients:

  • 1 1/2 Cups Gluten Free All Purpose Flour or Regular Flour
  • 3/4 Cup White Sugar
  • 1/2 Tsp Salt
  • 2 Tsp Baking Powder
  • 1/3 Cup Vegetable Oil
  • 1 Egg Room Temperature
  • 1/3 Cup Milk
  • 1 Cup Fresh Blueberries
  • Cupcake Liners/Wrappers

Crumb Topping:

  • 1/2 Cup White Sugar
  • 1/3 Cup Flour or Gluten Free All Purpose Flour
  • 1/4 Cup Unsalted Butter Cubed
  • 1 1/2 Tsp Ground Cinnamon

Instructions

  • Begin by preheating the oven to 400°F.
  • Next in a large mixing bowl or stand mixer, add in flour, sugar, salt, and baking powder and combine.
  • Then, continue with the oil, egg, and milk and mix well. Lastly fold in the blueberries.
  • Once done, fill cupcake liners that have been sprayed with non stick cooking spray, up to the top.
  • Next, combine all of the crumb ingredients in a bowl and mix them together with a fork.
  • Sprinkle the crumb ingredients evenly over each muffin.
  • Bake 25-30 minutes at 400°F or until the crumb topping has browned.
  • This made 10 regular sized muffins; however, it will vary depending on the size.

Notes

If you use gluten-free flour, be sure to use a 1:1 flour that evenly swaps with regular flour.  The best ones are King Arthur, Better Batter, and Cup 4 Cup.
Adapted From: AllRecipes

Nutrition

Serving: 1Servings | Calories: 298kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 1394mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg

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