I am a big fan of crumble top muffins. A quick tip is to fill the muffin batter right up to the top of the tin or liner and then add the crumble. Otherwise the crumble tends to just sink into the middle of muffin. This goes for all crumble top muffins. You want the crumble to spread out on top of that beautiful muffin dome as it rises.
Recipe
Blueberry Crumble Muffins
Ingredients
Muffins
- 1 ½ cup flour
- ¾ cup white sugar
- ½ teaspoon salt
- 2 teaspoon baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk
- 1 cup fresh or frozen blueberries
Muffin Crumble
- ⅓ cup melted butter
- ⅓ cup brown sugar
- 2 tablespoon flour
Instructions
- Preheat oven to 400. Grease or line 12 muffin cups
- Combine flour, sugar, salt and baking powder
- In a separate bowl combine oil, eggs and milk
- Mix liquid ingredient into dry ingredients
- Fold in blueberries
- Fill muffin cups almost to the top
For the Crumble
- Mix the melted butter, brown sugar and flour
- Cover the top of the muffins with the crumb mixture
- Bake 20 – 25 minutes until a toothpick comes out clean
