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.
Serves:
Ingredients
- ½cupunsalted butter,softened
- 1¼cupssugar
- 2largeeggs
- 2tspvanilla extract
- 2cupsflour
- ½tspsalt
- ¼tspcinnamon
- 2tspbaking powder
- ½cupwhole milk
- 1½cupsblueberries,fresh
- 2tbspflour,for tossing with blueberries
For Crumble Topping:
- ¼cupwhite sugar
- ⅓cupflour
- 2tbspunsalted butter,cold, cubed
- ¾tspcinnamon
Instructions
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Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with cupcake liners.
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To make the crumble topping smash together the white sugar, flour, butter and cinnamon with a fork until well combined. Set aside.
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Add butter to a stand mixer on medium speed and cream until fluffy.
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Add in sugar and beat until fluffy for 1 more minute.
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Add in eggs and vanilla extract and beat for 30 seconds, until well combined.
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Sift together flour, salt and baking powder.
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Add in dry ingredients on low speed until just combined.
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Add in milk on low speed until just combined.
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Toss blueberries with 2 tablespoons flour and fold into the batter gently.
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Use an ice cream scoop to add muffin batter to the lined muffin tin.
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Sprinkle crumb topping in clumps over muffins.
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Bake for 20 to 22 minutes.
Nutrition
- Calories: 306.35kcal
- Fat: 11.03g
- Saturated Fat: 6.57g
- Trans Fat: 0.39g
- Monounsaturated Fat: 2.90g
- Polyunsaturated Fat: 0.67g
- Carbohydrates: 48.22g
- Fiber: 1.25g
- Sugar: 27.51g
- Protein: 4.26g
- Cholesterol: 57.44mg
- Sodium: 175.95mg
- Calcium: 82.96mg
- Potassium: 71.93mg
- Iron: 0.62mg
- Vitamin A: 99.48µg
- Vitamin C: 1.80mg
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