Blueberry Muffins with Crumb Topping
Big, bakery style Blueberry Muffins with a buttery crumb topping and loaded with juicy blueberries. The only blueberry muffin recipe you need!
Servings: 15 muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup canola oil
- 3/4 cup milk
- 1 teaspoon vanilla
- 1 1/2 cups blueberries
CRUMB TOPPING
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 6 tablespoons butter , melted
Instructions
- Preheat the oven to 375 degrees F.
- Line muffin cups with paper or foil liners or spray muffin tins with cooking spray.
- In a medium bowl, whisk the flour with the baking powder and salt.
- In a large bowl, combine the sugar, eggs and canola oil and mix until well blended. Beat in the milk and vanilla.
- Add the flour mixture to the egg mixture and stir until batter is smooth. Gently fold in the blueberries.
- Spoon the batter into the muffin cups, filling them about three-quarters full. Spoon the crumb topping on top of each one and bake for 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out dry.
- Cool on a rack for 10 minutes before serving.
- TO MAKE THE CRUMB TOPPING
- In a medium bowl, combine the flour with the brown sugar, cinnamon and nutmeg. Stir in the melted butter.