Blueberry Muffins with Crumble Topping

    35 minutes

    So fresh and taste so good slightly warm, fresh from the oven. These homemade muffins freeze well too.

    1 person made this

    Serves: 8 

    • Muffins
    • 225g plain flour
    • 175g caster sugar
    • 1/2 teaspoon salt
    • 2 teaspoons baking powder
    • 80ml vegetable oil
    • 1 egg
    • 80ml milk
    • 150g fresh blueberries
    • Crumble Topping
    • 110g caster sugar
    • 50g plain flour
    • 1 1/2 teaspoons cinnamon
    • 60g butter

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Muffins Preheat the oven to 200 degrees C. Line a muffin tin with paper cases.
    2. Combine flour, sugar, salt and baking powder in a large bowl. Beat in vegetable oil, egg and milk then fold in blueberries. Fill muffin cups with mixture about 3/4 full.
    3. Crumble Topping: Combine the sugar, flour and cinnamon then rub in butter until it resembles course breadcrumbs. Sprinkle crumble on top of muffins.
    4. Bake in the preheated oven until a skewer inserted into the centre of a muffin comes out clean, 20 to 25 minutes.

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    Reviews in English (1)


    The only reason that I am not giving this 5 stars is that the batter needed more liquid. I had to add a couple more splashes of milk and a tad more oil in order to get it to a consistency where I could "fold" my blueberries in without destroying them. The result was fantastic though. Good recipe, just needs more milk and oil.  -  13 Feb 2015  (Review from Allrecipes UK & Ireland)