Blueberry Muffins with Crumb Topping

Gail Welch


I found this recipe on an internet site. I added the glaze as an option and would leave out/reduce the cinnamon. (personal preference) Great for breakfast or brunch.


★★★★★ 2 votes



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  • 1 1/3 c
    all purpose flour
  • 1/3 c
    white sugar
  • 1/3 c
    brown sugar
  • 1/2 tsp
  • 2 1/2 tsp
    baking powder
  • 1/3 c
    vegetable oil
  • 2 large
  • 1/2 c
  • 1 1/4 c
  • 1/2 c
    all-purpose flour
  • 1/4 c
  • 1 tsp
    cinnamon (optional)
  • 1/3 c
    brown sugar

  • 1 c
    powdered sugar
  • 1 1/2 Tbsp
    evaporated milk

How to Make Blueberry Muffins with Crumb Topping


  1. Preheat oven to 375 degrees. Grease or line muffin tin.
  2. In a large bowl, mix together the flour, 1/3 cup white and 1/3 cup brown sugar, salt and baking powder.
  3. Stir in oil, eggs and milk until well blended and very few lumps remain.
  4. Gently fold in blueberries being careful not to mash them.
  5. Fill muffin tins 2/3 full.
  6. CRUMB TOPPING: Mix together the flour, softened butter, (cinnamon) and brown sugar. Place a small amount on top of each muffin.
  7. Bake muffins in preheated oven for 20 to 30 minutes, or until a toothpick pierced in the center comes out clean and dry.
  8. Drizzle vanilla glaze over cooled muffins. (optional)

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