Blueberry Crumb Muffins

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Not your average muffin, these Blueberry Crumb Muffins take it up a notch with a sweet streusel topping. Perfect for weekend breakfasts, or just having around to nosh on…

My obsession with muffins is well documented. How else can I eat cake for breakfast and convince myself I’m actually being healthy?

Blueberry Crumb Muffins are super quick to make, and just that little bit more special than plain blueberry muffins – no wait.. actually,  these are fabulous!

Cake-like muffins bursting with blueberries, and topped with a crunchy, buttery streusel – can you blame me for eating more than one?

This recipe makes 8 muffins instead of the usual 12, which is perfect for us – we each get 2, one for now, 1 for later! I like them fresh out of the oven – to be honest, my two muffins are eaten within quick succession of each other. I like to bake them in the afternoons, right before I go pick up my sons, so the house smells delicious when we walk in the door. Is there anything better than walking in a house that smells like fresh muffins (or cookies)? I think NOT!

How to make this recipe

1. Preheat the oven to 400.
2. Grease or line your muffin pan with 8 liners.

Make the Streusel Topping

1. Combine the sugar, flour, butter and cinnamon in a medium bowl and mix until blended, but crumbly. Pea sized lumps = just fine.
2. Combine dry ingredients (flour, sugar, salt and baking powder) in a large bowl.
3. Add the vegetable oil into a measuring jug.
4. Add the egg and enough milk to make 1 cup of liquid.
5. Add wet to dry, then fold in the blueberries.
6. Fill muffin cups to the top, then sprinkle the streusel topping over the top.

Check out the original photo from 2008!! Super special, right?

More Muffin Recipes

• Trail Mix Muffins. Make these fun trail mix muffins for a boost in lunchboxes, or make them for yourself! Fluffy muffins with fruit and nuts – irresistible!
• Cinnamon Sugar Donut Muffins. A hybrid between a donut and a muffin – sweet, fluffy, dipped in butter and then rolled in cinnamon sugar.
• Raspberry Crumb Muffins. Delicate, vanilla-y muffins, with a buttery crumb topping, and a sweet jammy surprise inside, these won’t last long.

If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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5 from 1 vote

Blueberry Crumb Muffins

Prep: 2 minutes

Cook: 18 minutes

Total : 20 minutes

Rate

yield: 8 muffins

Ingredients

Muffin Batter

• ▢ 1 1/2 cups all purpose flour
• ▢ 3/4 cup granulated white sugar
• ▢ 1/2 tsp salt
• ▢ 2 tsp baking powder
• ▢ 1/3 cup vegetable oil
• ▢ 1 egg
• ▢ 1/2 cup milk
• ▢ 1 cup blueberries

Streusel Topping:

• ▢ 1/4 cup granulated white sugar
• ▢ 3 Tbs all purpose flour
• ▢ 2 Tbs butter cubed
• ▢ 1 tsp cinnamon

Instructions

• Preheat the oven to 400.
• Grease or line your muffin pan with 8 liners.

Make the Streusel Topping

• Combine the sugar, flour, butter and cinnamon in a medium bowl and mix until blended, but crumbly. Pea sized lumps = just fine.
• Combine flour, sugar, salt and baking powder.

Make the muffin batter

• Add the vegetable oil into a measuring jug.
• Add the egg and enough milk to make 1 cup of liquid.
• Add wet to dry, then fold in the blueberries.
• Fill muffin cups to the top, then sprinkle the streusel topping over the top.

Bake

• Bake for 4 minutes at 425, then reduce temperature (leave the muffins in the oven) to 400 – and cook for 18-20 minutes. A toothpick should come out clean.
• Cool, and devour.

Tips & Notes:

Kylee’s Notes for Blueberry Crumb Muffins

• Use a large cookie scoop to scoop the batter
• Use a small cookie scoop to scoop the crumb topping.
• The mixture will be super thick – don’t worry!
• This muffin recipe makes EIGHT muffins (sometimes 9, depending on how generous I am with the batter).

nutrition facts

Calories: 323kcal (16%) Carbohydrates: 49g (16%) Protein: 4g (8%) Fat: 13g (20%) Saturated Fat: 9g (56%) Cholesterol: 29mg (10%) Sodium: 187mg (8%) Potassium: 193mg (6%) Fiber: 1g (4%) Sugar: 27g (30%) Vitamin A: 145IU (3%) Vitamin C: 1.8mg (2%) Calcium: 82mg (8%) Iron: 1.5mg (8%)

Nutritional Disclaimer

Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

Author: Kylee Cooks

Course:Breakfast, Snack

Cuisine:American

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