Blueberry Crumb Muffins
Bakery Style Blueberry Muffins with a cinnamon crumble topping are a classic blueberry muffin you will want to make again and again.
Ingredients
- 6 tablespoonsbutter
- ¾ cupsugar
- 2 largeeggs
- 2 cupsall-purpose flour
- 2 teaspoonsbaking powder
- ½ teaspoonsalt
- ½ cupwhole milk
- 2 teaspoonsvanilla extract
- 2 cupsfresh or frozen blueberries, 1/2 cup reserved
- crumble topping
- 1 cupall-purpose flour
- ⅝ cupgranulated sugar
- 1 sticksalted butter, melted
- 1 teaspooncinnamon
Directions
- 1
Preheat your oven to 375°F. Line 12 muffin cups with paper liners and set aside.
- 2
In a large mixing bowl, beat together the butter and sugar until they're light and fluffy. Add the eggs one at a time, beating well after each addition.
- 3
In a separate bowl, whisk together the flour, baking powder and salt.
- 4
Add the dry ingredients to the butter mixture, and beat well. Stir in the milk, and vanilla extract, mixing only until smooth.
- 5
Wash and dry blueberries on a dish towel or paper towels (only if using fresh). In a bowl, toss blueberries with about 1 Tablespoon of flour. Gently fold 1 1/2 cups of the berries into the batter. Reserve the remaining 1/2 cup for adding on top later.
- 6
Fill the muffin cups 3/4 to almost full, using all of the batter. Divide remaining blueberries between muffin cups pressing gently into the batter.
- 7
In a bowl combine ingredients for the crumble topping; flour, sugar, melted butter and cinnamon and mix together with a fork. Divide between the muffin cups piling the crumble on top of each muffin. Don't worry if it looks too full.
- 8
Bake the muffins for 25 to 30 minutes, until they're very light golden brown. Note: Check after 25 minutes and bake longer if needed. Muffins will be done when a toothpick inserted in the center comes out clean.
- 9
Cool muffins on in the pan on a cooling rack just until they are cool enough to handle and remove.
- 10
Serve warm or room temperature.