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A photo of the muffin all done.
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5 from 1 vote

BLUEBERRY MINI MUFFINS WITH CRUMBLE TOP

This is a recipe for blueberry  mini muffins with a delicious crumb top
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Side
Cuisine: American
Keyword: Blueberry muffins, blueberry mini muffins
Servings: 32
Calories: 127kcal

Ingredients

For the Muffins

  • 1 ½ Cup All Purpose Flour
  • ¾ Cup Sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • 1/3 Cup Vegetable Oil
  • 1 egg beaten
  • 1/3 Cup plus ½ cup milk
  • ¼ tsp pure vanilla extract
  • 1/8 tsp. pure almond extract
  • 2 Cups fresh or frozen blueberries

For the Crumb Top:

  • Cup packed dark brown sugar
  • 2 Tbs All purpose flour
  • ¼ tsp ground cinnamon
  • tsp ground nutmeg
  • 1 Tbs unsalted butter

Instructions

For the Muffins:

  • Preheat the oven to 400
  • Prepare muffin tins by either spraying with baking spray or placing muffin cups.
  • In a medium sized bowl, whisk together flour, sugar, salt and baking powder to make sure well blended.
  • In a separate small bowl, beat the egg. Add the oil and both measurements of milk and the vanilla and almond extracts to the egg and mix.
  • Pour the liquid ingredients into the dry ingredients and mix well with a spatula – do not over mix.
  • Fold in the blueberries gently with a spatula.
  • Fill muffin cups to ¾ full.

For the Crumb Top:

  • In a small bowl mix all of the ingredients for the crumb top together.
  • Using your hands, pinch and crumble the butter into the other ingredients until it resembles course and bumpy cornmeal.
  • Sprinkle this onto the tops of the muffins. Do not mix in. Proceed with baking.

BAKE:

  • Bake at 400 for 20-25 minutes. Check at 18 minutes and recheck every 2 minutes thereafter till done.

Notes

This recipe makes about 24-30 small mini muffins using blueberries and a crumb top

Nutrition

Calories: 127kcal