Real Recipes From Real Home Cooks ®

blueberry crumb muffins

(2 ratings)
Recipe by
Cassie *
Somewhere, PA

My son's favorite muffins...this recipe makes 6 large muffins...double to make 12...these muffins have just the right amount of tart to sweetness...enjoy! My photos

(2 ratings)
yield 6 large muffins
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For blueberry crumb muffins

  • 1 1/2 c
    flour - some extra for coating blueberries - optional
  • 3/4 c
    sugar
  • 1/2 tsp
    salt
  • 2 tsp
    baking powder
  • 1/3 c
    vegetable oil
  • 1
    egg
  • 1/3 c
    milk
  • 1 c
    blueberries, frozen or fresh
  • CRUMBLE TOPPING
  • 1/2 c
    sugar
  • 1/4 c
    flour
  • 1/4 c
    butter, softened
  • 1 1/2 tsp
    cinnamon

How To Make blueberry crumb muffins

  • 1
    Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
  • 2
    Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
  • 3
    Mix this with flour mixture. Fold in blueberries. ( if using frozen do not thaw, and you can toss in some flour to keep them from sinking...I didn't worry about it with mine.)
  • 4
    Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • 5
    To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 25 - 30 minutes , or until wooden pick comes out clean.
  • 6
    Place on wire rack, let cool for 5 - 10 minutes. Using a thin knife, and go around the edges to loosen. They should come right out. Finish cooling on rack.

Categories & Tags for Blueberry Crumb Muffins:

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