Blueberry Crumb Muffins

Blueberry Crumb Muffins

60

"Perfect blueberry muffins with a sweet brown sugar crumb baked icing. Especially moist and lovely when served warm."

Ingredients

45 m {{adjustedServings}} servings 242 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan.
  2. In a large bowl, mix together the flour, white and brown sugars, salt, and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full, or slightly more for a larger muffin top.
  3. For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.
  4. Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.
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Reviews

60
  1. 65 Ratings

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I thought this was an excellent recipe. As you can see from my photo, there are a lot of blueberries in this one. I would reduce the blueberries to 1 cup next time. The crumb topping is what ...

I made these muffins and was very underwhelmed with the results. The topping just melted and spilled over the edge and got the muffins all soggy. The directions needs to say to fill the muffin...

Delicious! The crumb topping really makes it a step above other recipes. I made a few without the crumbs for people in case they didn't want the extra sugar, but the first ones snatched up wer...