Description
A delightful recipe for blueberry crumble muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup fresh blueberries
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup rolled oats
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix the all-purpose flour, whole wheat flour, baking powder, and salt.
- In another bowl, whisk together the melted butter, sugar, brown sugar, milk, eggs, and vanilla extract.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Gently fold in the blueberries.
- In a small bowl, mix the rolled oats, chopped nuts, and a bit of sugar for the crumble topping.
- Fill the muffin cups with the batter and sprinkle the crumble topping on each muffin.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before serving.
Notes
- For a healthier option, you can substitute half of the sugar with applesauce.
- These muffins can be frozen for up to 3 months.
- Feel free to add other fruits like raspberries or strawberries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg