Crumb Topped Mini Blueberry Muffins Recipe
Sweet, tender, and perfectly acceptable to eat for breakfast, my Crumb Topped Mini Blueberry Muffins are sure to delight neighbors, family, landlords and office mates. This easy mini muffins recipe is sure to become a fast favorite – it only takes about 30 minutes to make and is entirely customizable!
Servings: 34 Mini muffins
Calories: 138kcal
Equipment
- Mini Muffin tin and liners
- Small spoon of cookie scoop
Ingredients
Brown Sugar Crumble
- ¼ cup All-purpose flour
- ¼ cup Brown sugar packed
- 3 Tablespoons Unsalted butter melted
- ⅓ teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
Mini Blueberry Muffins
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- ½ teaspoon Kosher salt
- 2 Eggs large
- 1 cup Brown sugar packed
- ½ cup Avocado oil or any neutral oil
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 1 ½ cups Blueberries
Instructions
Brown Sugar Crumble
- Mix all ingredients together until well combined, then place in the refrigerator for 10 minutes so it firms up a bit. Once firm, break the crumble into small pieces and proceed as directed below.¼ cup All-purpose flour, ¼ cup Brown sugar, 3 Tablespoons Unsalted butter, ⅓ teaspoon Ground cinnamon, ½ teaspoon Ground nutmeg
Mini Blueberry Muffins
- Preheat the oven to 350 degrees Fahrenheit and line a mini muffin/cupcake tiin with 12 muffin liners.
- Sift the flour, baking powder, baking soda and salt together in a medium-sized bowl and whisking to combine.2 cups All-purpose flour, 1 teaspoon Baking powder, ¼ teaspoon Baking soda, ½ teaspoon Kosher salt
- In a separate large bowl, whisk together the eggs, brown sugar, avocado oil, vanilla extract and sour cream until well combined.2 Eggs, 1 cup Brown sugar, ½ cup Avocado oil, 2 teaspoons Vanilla extract, 1 cup Sour cream
- Pour the dry ingredients into the wet ingredients and gently fold together until smooth, making sure not to overmix.
- Fold in the blueberries until combined. Scoop the batter into the muffin cups until ⅔ of the way full. Sprinkle with chilled crumble before baking for 14-17 minutes.1 ½ cups Blueberries
- Test whether your muffins are done by inserting a toothpick into the center of a muffin. if the toothpick comes out with a few moist crumbs, you can remove the muffins from the oven and allow to cool before enjoying them!
Video
Notes
Expert Tips
- Make your crumble first. This allows it plenty of time to firm up in the fridge so you get real, sizeable chunks instead of a sandy topping.
- Only fill ⅔ full. There’s a temptation to get as much flavor as possible into each bite-sized muffin, I know. But do yourself a solid and only fill the tins up to the ⅔ mark, or you’ll risk making a big mess.
- Treat yourself! Mini blueberry muffins are extra special because you get to eat several before it’s considered a serving. Go on and reach for that second. And maybe third. To your heart's content!
- Can I use frozen blueberries? You can certainly try, but I wouldn't advise it! Note that their color may bleed a bit more than their fresh counterparts, and as they thaw the added moisture may affect the end result of the muffin.
- How do I keep my blueberries from sinking to the bottom of the muffin? One of the things I love best about mini muffins is that they are nice and compact, giving them a bit of extra structure. If you are making full-sized muffins, however, I suggest tossing the berries in a bit of flour or cornstarch before adding to the batter; the minuscule grains will help the berries stay afloat.
- Can I make these mini blueberry muffins ahead of time? Yep! They should stay well in an airtight container at room temperature for 3-4 days. You can also freeze them for up to a month.
Nutrition
Calories: 138kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 64mg | Potassium: 41mg | Fiber: 1g | Sugar: 10g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
