Blueberry Crumble Muffins
Nana's Tasty Traditions | Always Seasoned with Love
Nana's Tasty Traditions | Always Seasoned with Love
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  • 25 minutes or
  • 12 These blueberry muffins
  • 3/4 Cup milk at room temperature 1/4 Cup canola oil (vegetable oil works fine) 1 large egg at room temperature, lightly beaten 1 Tsp. lemon zest 1 Tsp. Vanilla extract 2 Cups all-purpose flour, sifted 1/2 Cup granulated sugar 2 Tsp. baking powder 1/4 Tsp. salt 1½ Cup fresh blueberries, rinsed 1 Tbsp. flour
  • Cup
  • purpose flour
  • 1/4 Cup sugar 1/4 Tsp. ground cinnamon 2 Tbsp. cold butter, diced
  • 12 muffin cups with paper liners and set aside. To make the crumble topping, combine the flour, sugar, and cinnamon in a small bowl; whisk to blend. Add in the butter and cut into the dry ingredients with a fork until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use. To make the muffins, mix egg, oil, vanilla extract and lemon zest in a small bowl. Pour the egg mixture into the milk and whisk to combine. In a large bowl, whisk the flour, sugar, baking powder and salt. Make a well in the center of the flour and pour the wet ingredients into the well and stir until just combined. It will look lumpy and that's okay. Do not over mix. In a sieve (set over the kitchen sink), toss the blueberries with one Tbsp flour. Make sure that the blueberries are well coated in flour (shake off any excess flour), and fold into the batter. To assemble the muffins, divide the batter evenly between the prepared muffin liners, filling them about 3/4 of the way full. Sprinkle the crumble mixture evenly on top of each muffin Bake for about 20 - 25 minutes, or until golden brown. Let cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.
  • Muffin



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