If you love blueberries, then you are in luck with this recipe. Blueberry Crumb Muffins are finally here for you to enjoy! And, these muffins are great to make in any season! These muffins are bursting with blueberries! This recipe uses A LOT of them! You will be more than satisfied with these yummy muffins. Enjoy them as a snack, breakfast, or dessert.
This recipe makes 12 regular-sized muffins. Preparation is about 10 minutes and baking time is anywhere from 20 to 25 minutes. To get started on making a batch of these Blueberry Crumb Muffins. Now, let’s bake!
This recipe contains two components. They are the crumb mixture and the blueberry muffin batter. To make the crumb mixture, you will need ½ cup of all-purpose flour, ¼ cup of cubed butter, 2 teaspoons of ground cinnamon. No sugar is needed. Sugar is reserved for the muffin batter. We’ll talk about what you need for that next.
The ingredients that you will need to make the blueberry muffin batter are 1 ½ cups of all-purpose flour, ½ cup of white sugar, ¼ cup of brown sugar, ½ teaspoon of salt, 2 teaspoons of baking powder, ⅓ cup of melted butter, 1 egg, ½ cup of milk, and 1 ½ cups of fresh blueberries.
Alright, now to actually make everything, you will want to start by mixing together the ingredients for the crumb topping. Set that aside until you’re ready to top the muffins with it. Then, preheat the oven to 400°F/200°C. Prepare a muffin pan with muffin liners. Next, in a large bowl, whisk together flour, both sugars, salt, and baking powder. In a medium bowl, mix together melted butter, egg, and milk. Add the wet mixture to the dry ingredients. Fold in the fresh blueberries. Fill the muffin liners ¾ of the way full and top each muffin generously with the crumb mixture. Bake the muffins for 20 to 25 minutes, or until a toothpick comes out clean when inserted in the middle. Finally, remove the muffins from the oven. Serve and Enjoy as breakfast, dessert, or a snack!
Do you see just how easy this is to make? The hardest part about this recipe is the waiting! Waiting isn’t always fun. However, waiting for something that you really want, such as this muffin, is always worth it!
Have you seen how some recipes coat their blueberries in flour before adding them to the batter? This is so that the blueberries do not sink to the bottom of the muffin liners. There is no need to do that with this recipe, however. The muffin batter is thick enough to hold the blueberries in their place.
No tips and tricks here, folks! Simply follow the recipe as written and enjoy each and every blueberry-bursting bite. Enjoy making these Blueberry Crumb Muffins! Happy Baking!!
2 thoughts on “Blueberry Crumb Muffins”
I find the batter is just a bit to thick, so I add some additional milk . (maybe around a scant 1/8 C) Also, the crumb mixture needs some sweetness, so I add 2 T sugar. Makes it much better.
Thanks for sharing, Ken!