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

Ingredients

    Muffin:
  • 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

  1. 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.
  2. 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.
  3. 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.
http://www.melskitchencafe.com/blueberry-crumb-muffins/

Recipe Source: from The Family Cookbook

15 Responses to Blueberry Crumb Muffins

  1. Melanie Anne says:

    Mmmm–those look great!! I love blueberry muffins! Yours look wonderful.

  2. Noor says:

    This looks so good. I have been in a blueberry muffin kind of mood too!

  3. Leah says:

    Beautiful….I’m a sucker for a crumb topping. Can’t wait for blueberry season to come to Wisconsin!

  4. grace says:

    your muffins look <>stellar<>. <>. i’m an avowed fan of anything and everything blueberry and crumby, so obviously, i think i’m in love. :)

  5. Kevin says:

    Those muffins looks so good! I am looking forward to blueberry season.

  6. Beth says:

    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.

  7. Steph says:

    Blueberry Muffins are my favorite! And I always love crumb topping, it just adds so much to the flavor! They look delicious!

  8. Katie says:

    There is NOTHING better than a fresh blueberry muffin and these look FABULOUS!

  9. Natalie says:

    making these tomorrow, can’t wait

  10. Deborah says:

    I think I’ll be making some blueberry muffins this weekend…

  11. Melanie says:

    Natalie – let me know how they turn out (good OR bad!). I really hope you like them.

  12. April says:

    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.

  13. jez says:

    Just made these with frozen mixed berries. I cut down on the flour for the crumb topping…..we’ll see how they come out! Can’t wait!

  14. Erin says:

    My family loves loves loves your “Best Blueberry Muffins”. I didn’t have the lemon zest on hand so opted for these. I’d have trouble choosing which one really is the best! These were great. I followed your recommendation for cutting down on the flour and it did give it a crispier top. And, they’re beautiful! I think one of them stood and inch and a half over the top. Gorgeous! Very moist and delicious.
    All of your recipes always turn out great. Yours is always the first place I go when I’m looking for something. Thanks for the time you put into this!

  15. […] in the muffin tray, then remove to a wire rack and let cool completely.  Recipe Adapted: Mel’s Kitchen Cafe Filed Under: Breakfast, Dessert, Fruits, Muffins, […]

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