Blueberry Muffins with Crumb Topping

Elizabeth Lancaster


I was so excited to try freshly made blueberry muffins,and so was my littlest son. He helped me make these amazingly delicious muffins. I will so be making my own muffins from scratch from here on out, never again will I make muffins from a box,and I hope you will agree once you give these a try! Enjoy!


★★★★★ 1 vote

10-14 People
25 Min
30 Min


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  • 1 1/4 c
  • 1/2 c
    brown sugar, firmly packed
  • 1 stick
    unsalted butter, melted and cooled
  • 1/2 tsp
  • 3/4 tsp
    ground cinnamon

  • 3 c
    and 2 tbls. flour (sifted)
  • 1 Tbsp
    baking powder
  • 1 tsp
  • 1 tsp
  • 3/4 stick
    (6tablespoons) unsalted butter, room temp
  • 1 1/4 c
  • 1 c
  • 2 c
    fresh blueberries
  • 1 large
  • 2
    egg yolks

How to Make Blueberry Muffins with Crumb Topping


  1. Pre-Heat Oven to 375*

    Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a spatula until large crumbs form, set aside.
  2. Sift together flour, baking powder, and salt into a bowl.Then with an electric mixer on medium speed, cream butter and granulated sugar until fluffy.Add eggs and vanilla; mix until well combined. Reduce speed to low, alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries by hand with a large spoon or spatula.
  3. Place paper cups in the muffin pans, if no paper cups, grease tin pan with pam or butter. Scoop with a large ice cream scoop into cups or pan.
  4. Sprinkle muffins with crumbs and place in the oven for 30 mins. (seems like a long time, buts its perfect)
  5. Remove from oven and place on cooling racks to cool, serve immediately with butter and some Juice, I hope you truly enjoy these, I know my family did :) Enjoy!!!

Printable Recipe Card

About Blueberry Muffins with Crumb Topping

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

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