Description
Soft, fluffy bakery-style blueberry muffins with a sweet cinnamon crumb topping. Perfect for breakfast, snacks, or freezing for later.
Ingredients
-
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup coconut oil (or any cooking oil or melted butter)
- 1 large egg
- ~1/3 cup milk (to reach 1 cup liquid when combined with oil and egg)
- 1 cup blueberries (fresh or frozen)
Crumb Topping:
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter (cold)
- 1 tsp cinnamon
Instructions
- Preheat oven to 400°F (200°C). Grease or line a muffin tin with paper liners.
- In a large bowl, mix flour, sugar, salt, and baking powder.
- In a measuring cup, combine oil, egg, and enough milk to reach 1 cup total liquid.
- Stir wet ingredients into dry mixture until just combined. Batter will be thick.
- Fold in blueberries gently.
- Fill muffin cups about 2/3 full.
- For the crumb topping: mix sugar, flour, cinnamon, and butter with a fork until crumbly. Sprinkle over muffins.
- Bake 20–25 minutes, until golden brown and a toothpick inserted comes out clean.
- Cool slightly before removing from pan. Serve warm or at room temperature.
Notes
- For mini muffins, bake 12–14 minutes.
- Add lemon zest to batter for lemon-blueberry flavor.
- Swap half the flour with whole wheat for nuttier taste.
- Use gluten-free 1:1 flour blend for GF version.
- Dairy-free option: almond or oat milk + vegan butter.
- Toss blueberries with flour before folding in to prevent sinking.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
