Blueberry Muffin With Crumble Toppings
I love Muffins Especially as a quick Snack with the kids I’am able to grab these to muffins and run out the door. My children enjoy these and I love them as a go-to snack!
Blueberry Muffins With Crumble topping
I love Fresh Baked blueberry muffins and I made these and my daughter who is obsessed with them she absolutely Loves Bread! and blueberries so this was a Win in my book. Since My kids
Ingredients
- 2 Cups All Purpose Flour
- 2 tsp baking powder
- 3/4 cup Granulated Sugar
- 1/4 cup Unsalted butter melted
- 1/4 cup vegetable oil
- 2 large eggs
- 3/4 Cup milk
- 2 1/2 Cups Frozen blueberries I used Frozen But you can use fresh also
- 1 pinch salt
- 1 tbsp Vanilla Extract
- 1 pinch sea salt
Crumble topping
- 2/3 cup all purpose flour
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter melted
- 1 pinch sea salt
Instructions
- Heat oven to 350 Degrees Line muffin tins with cups since I used my heart "muffin tin" I just greased down really well!
- In a medium size mixing bowl mix together butter, oil and sugar with a whisk until nice and smooth
- then add the eggs vanilla and milk and mix well until combined.
- Add the dry ingredients into another bowl mix with a fork and incorporate the flour mixture into the liquid mixture and stir until well combined.
- add the blueberries into the mixture and fold into the mixture do not smash the blueberries! you do not need to "thaw out" frozen blueberries before adding.
- fill each baking cup about 3/4 cup full add more blueberries on top
- add all of the crumb toping ingredients to a bowl smash with a fork and evenly sprinkle on top of each muffin
- Bake for 30 minutes or until golden brown let cool and serve.
Notes
You do not need to thaw out your frozen blueberries its better if they are frozen.
You can use whatever ” Baking oil” you desire but it could “effect” the baking of the muffins
the crumble is optional!
If you do not have unsalted Butter, Salted Butter is fine just omit the pinch of salt.
