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Blueberry Surprise Crumble Muffins: Possibly the most delightful way to start your day. These muffins are packed with blueberries and have a blueberry preserve centre as a lovely little surprise. Then they’re topped with a crumble/streusel topping. This means you get an abundance of blueberry flavour in every bite, plus that crispy top. Like dessert, but acceptable for breakfast.

I like to keep my muffin recipes as simple as possible, so you only need one bowl and a wooden spoon to make these. We add in various liquids to ensure the best texture. Use good quality, fresh blueberries for best results. Also, whilst I recommend blueberry preserve – any sort of berry jam/preserve would work terrifically.

Make these the night before, and then reheat for 20 seconds in the microwave for a warm, delightful breakfast. Alternatively, they’re still great cold and eaten on the go/in the car. Feel free to shrink them (making more total muffins) if you’re making them for school breakfast!

The recipe below makes about 6 muffins (I use a 6 hole muffin tin – like these ones)! These Blueberry Surprise Crumble Muffins really are great for so many occasions, but for more muffin recipes, check out these Chocolate Ganache Filled Churro Muffins or these Bannoffee Caramel Muffins. For videos, check my Instagram. 

Blueberry Surprise Crumble Muffins
Blueberry Surprise Crumble Muffins

Blueberry Surprise Crumble Muffins

Blueberry Surprise Crumble Muffins: Delightfully moist muffins, packed with fresh blueberries with a surprise blueberry preserve centre. Top off with a streusel/crumbly topping for true joy! Avoid an electric mixer to ensure the texture stays springy and soft.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Author: Florence Jackson

Ingredients

  • 165 g Plain Flour
  • 110 g Granulated Sugar
  • 1 tsp Baking Powder
  • 50 g Butter Melted
  • 75 ml Milk
  • 30 ml Vegetable Oil
  • 1 Medium Egg
  • 100 g Blueberries
  • 1 tbsp Cornflour
  • 6 tsp Blueberry Jam/Preserve or any other berry jam/preserve

For the Streusel Crumble Topping

  • 15 g Butter
  • 50 g Brown Sugar
  • 15 g Oats
  • 15 g Plain Flour

Instructions

  • Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
  • In a large bowl, combine the dry ingredients (flour, baking powder, sugar).
  • Make a well, and pour in the liquid ingredients (milk, butter, oil and egg). Stir gently with a wooden spoon until just combined. 
  • Add the cornstarch to the blueberries and toss so that all the blueberries are coated (I do this in the blueberry punnet to reduce washing up). Pour into the batter and stir gently. 
  • Scoop 1 tbsp batter evenly into each muffin hole.
  • Use a teaspoon to scoop 1 tsp blueberry preserve in the centre of each muffin. Top off with enough batter to cover the preserve without overfilling the muffin cases (never go too far above 2/3rds full)
  • Make the streusel topping by combining all ingredients in a small bowl and sprinkle over the muffins.
  • Bake for 18-20 minutes, until golden on top. Remove and let cool on a wire rack – highly recommend eating whilst still warm!

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