With fresh blueberries in season, there is nothing better than blueberry muffins, and this recipe is a phenomenal one to use for just that. These muffins were moist and so very delicious. I think I could easily eat a blueberry muffin (or three) every morning of my life and be a very happy woman. I used fresh blueberries for these, but I’m sure frozen would work great, too! My only slight disappointment was that the crumb topping never got browned like I wanted it but I think next time I’ll cut down on the amount of flour in the topping and it will work a little better. Enjoy!
Blueberry Crumb Muffins
Printable Version
Printable Version with Picture
*Makes 12-15 muffins.
INGREDIENTS:
Flavorless vegetable oil spray
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup milk
2 ½ cups fresh or frozen blueberries
Crumb topping:
6 tablespoons unsalted butter
¼ cup granulated sugar
¼ cup packed dark brown sugar
¾ teaspoon ground cinnamon
Pinch of salt
1 ½ cups all-purpose flour (next time I think I will cut the amount of flour down to 3/4 cup to make it more crisp and sugary)
DIRECTIONS:
Preheat the oven to 375 degrees. Spray 12-cup muffin tin with flavorless oil spray or line with paper liners (I actually got about 15 muffins out of the recipe). In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. In the bowl of an electric mixer fitted with the paddle attachment and set on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.
Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.
Spoon the batter into the prepared muffin tin. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean. Let the muffins cool slightly in the muffin tin set on wire racks before removing.
Recipe Source: from The Family Cookbook
{ 12 comments… read them below or add one }
Mmmm–those look great!! I love blueberry muffins! Yours look wonderful.
This looks so good. I have been in a blueberry muffin kind of mood too!
Beautiful….I’m a sucker for a crumb topping. Can’t wait for blueberry season to come to Wisconsin!
your muffins look <>stellar<>. i’m an avowed fan of anything and everything blueberry and crumby, so obviously, i think i’m in love.
Those muffins looks so good! I am looking forward to blueberry season.
The topping sounds nice. I love blueberry muffins but strawberries and raspberries are in season here so perhaps I could just substitute the blueberries for these.
Blueberry Muffins are my favorite! And I always love crumb topping, it just adds so much to the flavor! They look delicious!
There is NOTHING better than a fresh blueberry muffin and these look FABULOUS!
making these tomorrow, can’t wait
I think I’ll be making some blueberry muffins this weekend…
Natalie – let me know how they turn out (good OR bad!). I really hope you like them.
I made these yesterday and they are fabulous! For the crumb topping I mixed together 1/2c sugar, 1/4c flour, and 1/4c butter, which turned out perfectly! For an added touch I sprinkled sparkling sugar over the crumb topping before baking. Thanks for another great post. Delicious.