Blueberry Muffins with Crumb Topping Recipe

Who doesn’t love muffins, especially if they have a streusel crumb topping on top, like this recipe from Fifteen Spatulas on Youtube? My week’s not complete without having these crumbly and mouthwatering muffins. It’s super easy to make and great for snacking. Watch the video below to learn the recipe.

Ingredients:

• 1 & 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp kosher salt
• zest of two Meyer lemons (or zest of one orange)
• 1/3 cup grapeseed oil
• 1 large egg
• 1/3 cup milk
• 2 cups blueberries

For the streusel crumb topping:

• 3/4 cup all-purpose flour
• 3/4 cup sugar
• 1 tsp ground cinnamon
• 6 tbsp cold butter, cubed
• 2 tbsp milk

Directions:

Step 1

Line your muffin pan with cupcake liners. In a large bowl, combine 3/4 cup all-purpose flour, 3/4 cup sugar, and 1 tsp ground cinnamon. Whisk to combine, then add 6 tbsp cubed butter. Work that together with your fingertips, squishing the butter into smaller pieces, and coating it with the dry ingredients, until the butter is the size of small peas. Then, add 2 tbsp of milk, stir that in, then refrigerate it.

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Step 2

For the muffin batter, in a large bowl, add 1 & 1/2 cups of all-purpose flour, 3/4 cups of sugar, 2 tsp of baking powder, 1/4 tsp of salt, and a zest of one orange. Whisk all together. In a separate bowl, combine 1/3 cup grapeseed oil, 1/3 cup milk, and 1 egg. Whisk together until smooth. After this, add 2 tbsp of flour to the blueberries and toss them.

Step 3

Now, add the wet ingredients to the dry, whisk together, and when it gets too thick, finish stirring it with a spatula. Stir in the blueberries, then take a cookie scoop and portion out scoops of the muffin batter into your liners. Take the streusel from the fridge and sprinkle a big heap on top of each scoop. Bake them in a 400 degrees F oven for 20 to 25 minutes.

Blueberry Muffins with Crumb Topping Recipe