Description
Freshly baked blueberry muffins with a crunchy crumble topping, combining juicy berries and a tender crumb. Perfect for breakfast or snacks with a satisfying texture contrast.
Ingredients
½ cup all-purpose flour
3 ½ tablespoons cold butter, cubed
½ cup sugar
½ teaspoon ground cinnamon
2 cups all-purpose flour
2 teaspoons baking powder
2 large eggs
1 cup sugar
½ cup oil
¾ cup buttermilk (or milk with 1 teaspoon lemon juice)
a pinch of salt
1 cup fresh or frozen raspberries (do not thaw)
1 cup fresh or frozen blueberries (do not thaw)
Optional: ½ cup chocolate chips
Instructions
Preheat oven to 375°F (190°C) and line two 12-cup muffin pans with paper liners.
In a bowl, combine ½ cup sugar, ½ cup flour, cubed butter, and ½ teaspoon cinnamon. Use a food processor or pulse by hand until crumbly for crumble topping.
In a sifter, combine 2 cups flour, 2 teaspoons baking powder.
In a separate bowl, whisk 2 eggs, 1 cup sugar.
Add oil and buttermilk mixture to wet ingredients. Fold in berries and optional chocolate chips.
Spoon batter into muffin cups and top evenly with crumble topping.
Bake 25-30 minutes until golden and a toothpick comes out clean.
Notes
Use cold butter for crumble texture.
Do not thaw frozen berries before adding.
Store in an airtight container at room temperature up to 2 days.
Optional: Add a sprinkle of coarse sugar over crumble topping.
- Prep Time: 20
- Cook Time: 25
- Category: Breakfast Recipes
- Method: Baking
- Cuisine: American