How to make blueberry crumble?

To make a classic blueberry crumble , follow these simple steps: Make the filling : Combine 4 cups of fresh or frozen blueberries with ⅓–½ cup sugar, 1–2 tablespoons cornstarch, 1 tablespoon lemon juice, zest, and ½ teaspoon vanilla extract. Make the crumble topping : Mix 1 cup flour, ⅓ cup brown sugar, and ½ cup cold butter until crumbly. Assemble : Pour the blueberry mix into a 9-inch baking dish, and sprinkle the crumble topping evenly over it. Bake : Bake at 375°F for 35–40 minutes until the top is golden and the filling is bubbling. Let it cool for 15 minutes before serving.

How do you make blueberry crumble from scratch?

Making blueberry crumble from scratch is all about using real, whole ingredients with no mixes or shortcuts: Fresh blueberries , real lemon zest, and high-quality vanilla extract enhance the flavor. Cold, cubed butter and all-purpose flour create the signature crumb texture. Optional add-ins like cinnamon, oats, or chopped nuts elevate your crumble topping. Keep proportions balanced, and don’t skip the rest time for your fruit before baking—it helps the flavors meld.

How to make blueberry muffin crumble topping?

Here’s a quick formula to craft bakery-style blueberry muffin crumble topping : ¼ cup flour 2 tablespoons white sugar 2 tablespoons brown sugar 2 tablespoons cold butter (cubed) Mix the dry ingredients, then work in the butter with your fingers or a fork until you get coarse crumbs. Sprinkle generously on muffin batter before baking. Chill the topping before use for extra crispness.

How to make crumble for blueberry muffins?

To make crumble that holds up well on blueberry muffins , use a firmer mix with less butter than a traditional crumble: Use more flour than sugar (e.g., ⅓ cup flour, 2 tbsp sugar) Add ¼ tsp baking powder for structure Include spices like cinnamon or nutmeg for warmth Press gently into muffin batter to help it adhere while baking This results in a topping that’s crisp, golden, and stays on the muffin rather than flaking off.

How to make crumble topping for blueberry muffins that stays crisp?

The trick to a crisp crumble topping lies in two factors: Butter temperature : Always use cold butter. Flour ratio : Don’t overload sugar; balance with enough flour to hold shape. Optional tip: Add 1 tablespoon of quick oats or chopped nuts. Bake muffins at 375°F and let them rest uncovered after baking to avoid steam-softened tops.

Blueberry Crumble – The Best 9-Step Guide to a Perfect Classic Treat

Name: Blueberry Crumble Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 4 cups fresh or frozen blueberries; 1/2 cup granulated sugar; 1 tablespoon lemon juice; 2 teaspoons cornstarch; 1 cup rolled oats; 1/2 cup all-purpose flour; 1/2 cup brown sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted

Description

A comforting and juicy blueberry crumble topped with a golden, buttery oat topping—perfect for any season.

Ingredients

Scale

4 cups fresh or frozen blueberries
1/2 cup granulated sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted

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Instructions

Preheat oven to 350°F (175°C).
In a bowl, mix blueberries, granulated sugar, lemon juice, and cornstarch. Pour into a greased baking dish.
In another bowl, combine oats, flour, brown sugar, cinnamon, and salt.
Pour in melted butter and stir until crumbly.
Sprinkle the crumble mixture evenly over the blueberry filling.
Bake for 35-40 minutes until topping is golden and fruit is bubbling.
Let cool slightly before serving. Enjoy warm with vanilla ice cream if desired.

Notes

You can substitute frozen blueberries without thawing. Adjust sugar based on berry sweetness.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 320
Sugar: 25g
Sodium: 120mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 3g
Cholesterol: 30mg