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  • Writer's pictureTips From Pips

Blueberry Crumble Muffins

Updated: Jun 18

yield: 10 TO 12 MUFFINS prep time: 20 MINUTES cook time: 20 MINUTES




  • 1 1/2 cups all-purpose flour

  • 3/4 cup granulated sugar

  • 1/2 teaspoon salt

  • 2 teaspoons baking powder

  • 1/3 cup vegetable oil

  • 1 large egg, at room temperature

  • 1/3-1/2 cup milk (see direction #3) Not an exact amount

  • 1 1/2 teaspoons vanilla extract

  • 6 to 8 ounces fresh or frozen blueberries, about 1 cup


  • 1/3 cup sugar

  • 1/4 cup flour

  • 2 tablespoons Ghee or butter @room temperature

  • 1/4 cup oats


  1. Preheat your oven to 400º F.

  2. In a large bowl, whisk together the dry ingredients.

  3. Using a liquid measuring cup, combine the wet ingredients: vegetable oil, the egg, and fill the cup to the 1-cup line with milk. Add vanilla extract and whisk until combined.

  4. Pour the wet ingredients into the bowl with the dry mixture. Stir with a fork until just combined. Remember, the muffin batter will be pretty thick, and you don't want to overmix.

  5. Add your fresh or frozen blueberries to the batter. Use a spatula or spoon to gently fold the blueberries into the muffin batter.

  6. Line your muffin tin with your paper liners and divide the batter between the muffin cups, filling about ½ full.

  7. Prepare the crumble topping.

For the crumb topping:

1. In a small bowl, combine all topping ingredients with a fork, until crumbly.

2. Sprinkle over each muffin.

3. Bake until crumb topping is a bit golden and a toothpick comes out clean, about 20 - 25 minutes. Let rest in pan for about 5 minutes before removing to a cooling rack to cool.

Enjoy for Breakfast or Dessert!

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