Simple Blueberry Crumb Muffins
Cuisine: Dessert
For The Muffin Batter:
  • 1¾ cups all-purpose flour
  • 2¼ tsp baking powder
  • ½ tsp salt
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup oil (vegetable or canola work best)
  • ¾ cup milk (or dairy-free alternative)
  • 1 teaspoon almond extract
  • 2 cups frozen blueberries
For The Crumb Topping:
  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 6 tbsp butter, melted
  1. Start by preheating the over to 375ºF and prepare the muffin tin by spraying with cooking spray OR using liners.
  2. In a medium bowl, combine 1 cup flour, baking powder, and salt.
  3. In a separate large bowl, mix together sugar, eggs, and oil.
  4. Once well combined, add milk and almond extract.
  5. Slowly add the flour mixture to the egg mixture and mix together until you have a smooth batter.
  6. Gently fold in your frozen blueberries.
  7. In a medium bowl (you can use the one the flour was in!) make your crumb topping by combining 1 cup flour, brown sugar, cinnamon, and nutmeg, stirring well, then mix in melted butter.
  8. Fill each muffin cup about ¾ full and top with crumb topping.
  9. Bake for about 30 minutes or until golden brown & toothpick comes out dry.
You can also use fresh blueberries instead of frozen!
Recipe by Shannon Leach at