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Blueberry Crumb Muffins

Blueberry Crumb Muffins

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
jacynth

jacynth

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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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:
  • 40 mg
  • 13%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  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

GlimmerGal
42

GlimmerGal

8/21/2007

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 makes this one a winner.

Zee W
31

Zee W

8/1/2007

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 pans only half way not 3/4. I will not make these again.

MEGLANGFORD
29

MEGLANGFORD

3/8/2006

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 were the wonderful-looking crumb-topped muffins. This recipe was a hit and I had almost everything on hand. My only change: too many blueberries in the recipe, I only used about 1 cup, and the muffins were still very moist. I only baked them for 18 minutes. Thanks for a winner!

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