Blueberry Crumb Muffins Recipe - Allrecipes.com
Blueberry Crumb Muffins Recipe
  • READY IN 45 mins

Blueberry Crumb Muffins

Recipe by  

"Perfect blueberry muffins with a sweet brown sugar crumb baked icing. Especially moist and lovely when served warm."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan.
  2. In a large bowl, mix together the flour, white and brown sugars, salt, and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full, or slightly more for a larger muffin top.
  3. For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.
  4. Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 21, 2007

I thought this was an excellent recipe. As you can see from my photo, there are a lot of blueberries in this one. I would reduce the blueberries to 1 cup next time. The crumb topping is what makes this one a winner.

 
Most Helpful Critical Review
Aug 01, 2007

I made these muffins and was very underwhelmed with the results. The topping just melted and spilled over the edge and got the muffins all soggy. The directions needs to say to fill the muffin pans only half way not 3/4. I will not make these again.

 
Mar 08, 2006

Delicious! The crumb topping really makes it a step above other recipes. I made a few without the crumbs for people in case they didn't want the extra sugar, but the first ones snatched up were the wonderful-looking crumb-topped muffins. This recipe was a hit and I had almost everything on hand. My only change: too many blueberries in the recipe, I only used about 1 cup, and the muffins were still very moist. I only baked them for 18 minutes. Thanks for a winner!

 
Aug 14, 2007

Were very good!

 
Feb 03, 2007

To reviewer Joeys_girl_73, don't get disheartened--I still have flops after 35 years of baking! The flavor of these muffins was OK--could have benefitted from the addition of vanilla and maybe a little spice in the batter--but the amount of blueberries was too much for the small amount of batter. I wouldn't recommend making larger muffins like I did (I made eight) because they were too moist and turned out more like a blueberry cobbler, in spite of baking for 30 minutes.

 
May 04, 2011

These muffins are fantastic. I didn't have any problems with butter melting into muffins..or burning etc. They came out picture perfect as you can see and just enough blueberries(can never be too much) I did add a little cinnamon and vanilla(two of my favorites)! I didn't read all the reviews until they were happily in the oven and I was a bit freaked out and was a worried I had picked the wrong recipe. I even made extra crumbles but they came out delicious! I cut them in 1/2 warm and put a scoop of vanilla ice cream on top and they were to die for! Will make again and again!

 
Jun 26, 2011

These were so heavy and sweet. I didn't like them at all. The whole point of blueberry muffins to me is to have sweet berries. The sweet in this recipe killed the blueberry flavor. And I don't like cinnamon with blueberries either.

 
May 21, 2011

Tart and moist. I don't like my pastries too sweet so this was perfect but I can see if you do, then this recipe isn't for you. I personally liked the 1-1/2 cup blueberries where other reviewers thought that was too much. It gave it a nice tartness that I prefer. I will add a pinch of all-spice to give it a little more flavor next time. Mine only took 20 minutes and they were perfectly done.

 

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Nutrition

  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 32.5 g
  • 10%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 257 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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