Blueberry Crumb Muffins
These blueberry muffins are mouthwatering and delicious! Your family will be sure to ask for seconds with this one. They are packed with flavor, have a moist cake-like muffin, and a crunchy crumb topping.
They are perfect to make ahead, freeze, and reheat for any occasion!
How to Make:
Ingredients
- Muffin Batter:
- Salted butter, softened
- Granulated sugar
- Light brown sugar
- Eggs
- Vanilla extract
- Sour cream
- Whole milk
- All purpose flour
- Salt
- Baking powder
- Cinnamon
- Blueberries
- Crumb Topping:
- All purpose flour
- Granulated sugar
- Cinnamon
- Salted Butter, softened
Directions
- Muffin batter:
- Cream butter and sugars with an electric or stand mixer
- Add eggs 1 at a time, mixing after each addition
- Add vanilla, sour cream, and milk then mix to combine
- In a separate small bowl, combine dry ingredients
- Pour dry ingredients into the wet and mix to combine
- Add blueberries and fold in with a rubber spatula
- Crumb Topping:
- Combine dry ingredients in a small bowl
- Add softened butter
- Use a fork to mix the butter with the dry ingredients, will take a few minutes to form small crumbs (as pictured)
- Preheat oven to 350 degrees
- Pour batter evenly into a 12 cup muffin tin (greased or lined with muffin cups), will fill about 3/4 of each cup – batter will yield 18 muffins
- Top each muffin with the crumb topping, this should fill about to the top
- Place in the oven for 25-30 minutes or until a toothpick comes out clean
- Let cool for about 10 minutes on cooling rack
- Best served warm!
Try these other delicious muffin recipes:
Blueberry Crumb Muffins
These blueberry muffins are mouthwatering and delicious! Your family will be sure to ask for seconds with this one. They are packed with flavor, have a moist cake-like muffin, and a crunchy crumb topping.
Equipment
- 1 Standard 12 cup muffin tin
- 12 Muffin cup liners (if not greasing pan)
- 1 Electric mixer (stand or hand mixer)
Ingredients
Muffin Batter
- 1/4 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/2 cup milk
- 2 cups flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 2 cups blueberries
Crumb topping
- 3/4 cup flour
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 6 tablespoons of butter (softened)
Instructions
For the muffin batter
- Cream butter and sugars with an electric or stand mixer
- Add eggs 1 at a time, mixing after each addition
- Add vanilla, sour cream, and milk then mix to combine
- In a separate small bowl, whisk together dry ingredients
- Pour dry ingredients into the wet and mix to combine
- Add blueberries and fold in with a rubber spatula
For the crumb topping
- Combine dry ingredients in a small bowl
- Add softened butter
- Use a fork to mix the butter with the dry ingredients, will take a few minutes to form small crumbs
- Preheat oven to 350 degrees
- Fill batter in muffin cups 3/4 of the way full (greased or lined with muffin cups), batter will yield 18 muffins
- Top each muffin with the crumb topping, this should fill about to the top
- Place in the oven for 25-30 minutes or until a toothpick comes out clean
- Let cool for 10 minutes in tray before transferring to cooling rack
Notes
Best served warm!
