Crumble Top Blueberry Muffins
So these Blueberry Muffins, aren’t just any every day run of the mill muffins, they are amazing! They are so good, that when I went to visit my daughter who was away at college in Boston, I asked her what I could bring for her from home, and she jokingly said, “Blueberry Muffins”. So guess what? she got them! I baked them the night before I left, and packaged them in a cupcake carry case, and flew from San Francisco to Boston to deliver them to her and her appreciative roommates. They held up amazingly well for the overnight flight, and my friend and I resisted gobbling them up mid flight. A few funny stares from TSA, and aboard they went as a carry on. The next morning we showed up on her front stoop with her favorite Blueberry Muffins, and big hugs! Any recipe worth delivering across country is worth sharing. I hope you like them, and feel free to ask me any questions you might have. There is a cinnamon/sugar crumb topping that is what really make these stand out for me, but the muffin batter is simple and light, letting the bursts of blueberry shine! You’re gonna love these!
Ingredients: Preheat Oven to 400 degrees F
- 3 cups all purpose flour
- 1 1/2 cups sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup oil
- 1 cup milk
- 2 eggs
- 2 1/2 cups fresh blueberries
- 3/4 cup white or brown sugar
- 1/2 cup all purpose flour
- 3 teaspoons ground cinnamon
- 1/3 cup cold cubed butter
Directions:
Preheat oven to 400 degrees F, line muffin pans with liners.
Combine Flour, sugar, baking powder and salt in bowl and set aside.
Combine milk, eggs, and oil in mixer, mix on low for about a minute, add flour mixture and mix together until batter forms. (If batter is too thick you can add a splash or two more milk, but you don’t want a runny batter.
Next:
Fold in whole fresh blueberries to your batter, careful not to crush them.
After berries are combined, spoon your batter into your lined cupcake pans until about 3/4 full, leaving room for crumble topping.
I usually tap the filled cupcake pan a few times on the counter to even out the batter.
Cinnamon Sugar Crumble
- 3/4 cup white or brown sugar
- 1/2 cup all purpose flour
- 3 teaspoons ground cinnamon
- 1/3 cup cold cubed butter
Combine in bowl as shown, and use a butter knife to cut through butter and combine until mixture sandy and butter is in small little crumbles. Top each muffin with about a tablespoon and bake in 400 degree oven for about 20 – 22 minutes.
