Berry Crumb Muffin




I had a craving for blueberry muffins yesterday morning. So I made blueberry muffins.

They were absolutely scrumptious, moist and full of flavor. The crumble topping added a nice crunch to them, but I have to admit, I might forgo making it next time because the muffin underneath was absolutely amazing in itself.




makes 8 large muffins

Muffin Batter
1 ½ cups all-purpose flour
½ cup white sugar
½ tsp salt
1 tsp baking powder

½ tsp baking soda
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 1/2 cups fresh mixed berries (I used a mix of blueberries and raspberries)
Crumb Topping
2 tbsp white sugar
2 tbsp brown sugar
3 tbsp cup all-purpose flour
3 tbsp butter, cubed
1 tsp ground cinnamon


  1. Preheat the oven to 190 C or 375 F.  Grease a muffin tin or line with muffin wrappers.
  2. Whisk the sugar, the salt, the baking powder, baking soda, and egg until light and creamy.
  3. Pour in the vegetable oil and milk, then add the flour. Mix until combined.
  4. Fold in the berries.
  5. Fill the muffin cups 2/3rds full.
  6. In a small bowl, mix the flour, sugars and cinnamon.
  7. With a fork, cut the butter into the mixture until crumbly.
  8. Sprinkle mixture onto the unbaked
  9. Bake for 20-25 minutes until golden and a knife blade inserted in a muffin comes out clean.



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