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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!
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Ingredients
1x
2x
3x
Muffin Ingredients:
1 1/2
Cups
Flour or Gluten Free All Purpose Flour
3/4
Cup
White Sugar
1/2
Tsp
Salt
2
Tsp
Baking Powder
1/3
Cup
Vegetable Oil
1
Egg
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
Butter
Cubed
1 1/2
Tsp
Ground Cinnamon
Instructions
Begin by pre-heating the oven to 400*.
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.
Adapted From:
AllRecipes
Nutrition
Serving:
1
Servings
|
Calories:
298
kcal
|
Carbohydrates:
43
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
30
mg
|
Sodium:
1394
mg
|
Potassium:
57
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
188
IU
|
Vitamin C:
1
mg
|
Calcium:
68
mg
|
Iron:
1
mg
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