Blueberry Crumb Muffins

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It’s blueberry season over here and I received another pint of fresh, local blueberries from the farm! Thanks for reading, enjoy!

Blueberry Crumb Muffins – adapted from Little Sweet Baker

  • 2 & ½ cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, melted and cooled – *put 2 tsp aside for the topping*
  • 1 cup sugar
  • 2 large eggs
  • 1 cup milk (any kind, whole or buttermilk is best)
  • 1 tbsp vanilla extract
  • 1 & ½ cups blueberries (fresh or frozen)

Topping –

  • 1  tbsp all-purpose flour
  • 2 tsp unsalted butter, melted
  • ⅛ tsp ground cinnamon
  • 1/4 cup sugar
Directions –
Preheat oven to 425F and spray or line a 12 cup muffin baking pan. Prepare the streusel topping by mixing all the ingredients together in a small bowl.
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In a large bowl, whisk the flour, baking powder and salt together. Set aside. In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, then add the milk and vanilla, mix again.
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Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries until just incorporated.
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Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.

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