Blueberry Crumble Muffins One Bowl Recipe! {with video}
Bursting with flavour and a beautiful purple/blue colour throughout!
Ingredients
Blueberry Muffins
- 2 Cups Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 55 g Melted Butter
- 2 Eggs
- ¼ Cup Milk
- ¼ Cup Sunflower or Vegetable Oil
- ¼ Cup White Sugar
- 1 tsp Vanilla Extract
- 2 Cups Blueberries (Frozen or fresh)
Crumble Topping (optional)
- ⅓ Cup Flour
- ⅓ Cup Sugar
- ¼ Cup Butter (melted)
- Pinch of salt
Instructions
- Preheat your oven to Gas Mark 6 (400℉) and place your muffin tins on a baking tray. If using muffin tin liners, place in now, otherwise spray your muffin trays with a light coating of olive oil, or spread with melted butter.
- In a large bowl, add all of your muffin ingredients and mix until fully incorporated. Place aside.
- (optional) In a smaller bowl, place all your crumble mixture in a bowl and lightly mix until just incorporated. You are wanting large clumps to remain, so be gentle and don't over mix.
- Spoon in your muffin mixture about ¾ of the way full. Once you have filled all of your muffins, sprinkle your crumble mixture on top, completely coating the surface.
- Place in your oven for 22-25 minutes, until just turning golden. Release the muffins by using a knife to gently pull apart the edges if needed, and place on a baking tray to cool.
- Allow to cool to room temperature, and store in an airtight container.