Description
Delicious blueberry crumble muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup fresh blueberries
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- In a separate bowl, combine brown sugar, rolled oats, and cinnamon to make the crumble topping.
- Fill each muffin cup with the batter and sprinkle the crumble topping over each muffin.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
- For best results, use fresh blueberries.
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to substitute with other berries if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg