Name: Blueberry Crumb Muffins Recipe
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: ½ cup softened unsalted butter; 1¼ cups sugar; 2 large eggs; 2 tsp vanilla extract; 2 cups flour; ½ tsp salt; ¼ tsp Cinnamon; 2 tsp baking powder; ½ cup whole milk; 1½ cups fresh blueberries; 2 tbsp for tossing with blueberries flour; For Crumble Topping:; ¼ cup white sugar; ⅓ cup flour; 2 tbsp cold, cubed unsalted butter; ¾ tsp Cinnamon

How To Make Blueberry Crumb Muffins

Brighten up your breakfasts with this recipe for blueberry crumb muffins. The fresh fruits add zest to the moist cake and crisp crumb topping.

Preparation: 8 minutes

Cooking: 22 minutes

Total: 30 minutes

Serves:

Ingredients

Â½cupunsalted butter,softened
1Â¼cupssugar
2largeeggs
2tspvanilla extract
2cupsflour
Â½tspsalt
Â¼tspcinnamon
2tspbaking powder
Â½cupwhole milk
1Â½cupsblueberries,fresh
2tbspflour,for tossing with blueberries

For Crumble Topping:

Â¼cupwhite sugar
â…“cupflour
2tbspunsalted butter,cold, cubed
Â¾tspcinnamon

Instructions

Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with cupcake liners.
To make the crumble topping smash together the white sugar, flour, butter and cinnamon with a fork until well combined. Set aside.
Add butter to a stand mixer on medium speed and cream until fluffy.
Add in sugar and beat until fluffy for 1 more minute.
Add in eggs and vanilla extract and beat for 30 seconds, until well combined.
Sift together flour, salt and baking powder.
Add in dry ingredients on low speed until just combined.
Add in milk on low speed until just combined.
Toss blueberries with 2 tablespoons flour and fold into the batter gently.
Use an ice cream scoop to add muffin batter to the lined muffin tin.
Sprinkle crumb topping in clumps over muffins.
Bake for 20 to 22 minutes.