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Blueberry Muffins with Crumb Topping
Crispy and soft, these melt-in-your-mouth blueberry muffins with a crumb topping are a delicious start to the day.
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from
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Prep Time:
20
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
10
-12 muffins
Author:
Madison | A Joyfully Mad Kitchen
Equipment
Cuisinart 9-Speed Handheld Mixer with Storage Case, White
Wilton 12-Cup Non-Stick Muffin Pan
Ingredients
For the Muffins
1 ¼
cup
all-purpose flour
plus 1 tablespoon
¼
teaspoon
salt
¼
teaspoon
baking soda
2
teaspoons
baking powder
½
teaspoon
cinnamon
½
cup
brown sugar
2
eggs
¾
cup
whole milk
⅓
cup
melted butter
1
teaspoon
vanilla extract
1
cup
blueberries
For the Crumble Topping
⅓
tablespoons
melted butter
¼
cup
all-purpose flour
¼
cup
brown sugar
Instructions
For the muffins
Preheat oven to 375°F. Grease a muffin pan or line it with cupcake liners.
In a medium bowl, whisk together the flour, salt, baking soda, baking powder and cinnamon.
In another bowl or stand mixer, combine melted butter with brown sugar. Then whisk in the eggs, milk and vanilla.
Gradually pour the wet ingredients into dry ingredients bowl and gently whisk until just incorporated. Do not overmix.
In a small bowl, toss diced blueberries with 1 tablespoon of flour to coat. Fold floured blueberries to the batter into batter.
For the crumb
In a medium bowl, stir together flour and brown sugar.
Pour in melted butter and stir until combined. Mixture will look kind like cookie dough.
Assemble Muffins
Pour muffin batter into muffin pan about ¾-full.
Using a spoon, place chunks of crumb topping on top of each muffin's batter.
Bake for 18-20 minutes until muffin springs back when touched. Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Nutrition
Serving:
1
muffin
|
Calories:
178
kcal
|
Carbohydrates:
26
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
47
mg
|
Sodium:
216
mg
|
Fiber:
1
g
|
Sugar:
13
g