Get ready to transform your ordinary morning routine into an extraordinary culinary experience! These Blueberry Crumb Square Muffins are not just another breakfast treat – they're a perfect harmony of soft, tender cake, bursting blueberries, and an irresistible crumbly topping that will make your taste buds dance with joy. Whether you're a busy professional, a weekend baker, or someone who simply loves a delicious homemade treat, these muffins are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup fresh blueberries
- ½ cup granulated sugar
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup crumb topping (flour, sugar, butter)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or line with paper muffin liners.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, gently toss the fresh blueberries with 1 tablespoon of the flour mixture to prevent them from sinking during baking.
- In another bowl, combine granulated sugar, egg, milk, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and well blended.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix.
- Carefully fold in the flour-coated blueberries, distributing them evenly throughout the batter.
- For the crumb topping, mix flour, sugar, and cold butter in a small bowl until it resembles coarse, crumbly texture.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the crumb topping generously over each muffin, covering the batter completely.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Use fresh blueberries for the most vibrant flavor, but frozen can work in a pinch. If using frozen, don't thaw them first to prevent color bleeding.
- The key to tender muffins is minimal mixing. Stir just until ingredients are combined – overmixing will result in tough, dense muffins.
- Coating blueberries in a bit of flour prevents them from sinking to the bottom of the muffin, ensuring an even distribution in every bite.
- For extra flavor, try adding a teaspoon of lemon zest to the batter or a sprinkle of cinnamon to the crumb topping.
- Check your muffins a few minutes before the recommended baking time. Oven temperatures can vary, and you want to avoid overbaking.
- Let the muffins cool in the tin for exactly 5 minutes before transferring to a wire rack – this helps them set without becoming soggy.
- For maximum freshness, store in an airtight container and consume within 3 days, or freeze for up to a month.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 25mg
