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Blueberry Crumb Muffins
SUBMITTED BY:
jacynth
PHOTO BY:
Becky
"Perfect blueberry muffins with a sweet brown sugar crumb baked icing. Especially moist and lovely when served warm."
RECIPE RATING:
Read Reviews
(22)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
Original recipe yield 12 muffins
SERVINGS
(
Help
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/3 cups all-purpose flour
1/3 cup white sugar
1/3 cup brown sugar
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/3 cup vegetable oil
2 eggs
1/2 cup milk
1 1/2 cups blueberries
1/3 cup all-purpose flour
1/4 cup butter, softened
1 teaspoon ground cinnamon
1/3 cup brown sugar
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan.
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.
For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.
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.
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REVIEWS
Reviewed on Aug. 21, 2007 by
GlimmerGal
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GlimmerGal
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.
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7 users found this review helpful
I thought this was an excellent recipe. As you can see from my photo, there are a lot of...
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Reviewed on Aug. 14, 2007 by
Jill
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Jill
Aug. 14, 2007
Were very good!
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4 users found this review helpful
Were very good!
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Reviewed on Aug. 1, 2007 by Zee W
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Zee W
Aug. 1, 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.
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4 users found this review helpful
I made these muffins and was very underwhelmed with the results. The topping just melted and...
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Reviewed on Feb. 3, 2007 by
GRANNYLOOHOO
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GRANNYLOOHOO
Feb. 3, 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.
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4 users found this review helpful
To reviewer Joeys_girl_73, don't get disheartened--I still have flops after 35 years of...
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Reviewed on Mar. 8, 2006 by
MEGLANGFORD
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MEGLANGFORD
Mar. 8, 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!
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4 users found this review helpful
Delicious! The crumb topping really makes it a step above other recipes. I made a few...
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Reviewed on Jul. 21, 2008 by
MY7HUNGRYKIDS
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MY7HUNGRYKIDS
Jul. 21, 2008
I used this recipe since it didn't require an elctric mixer, and my mixer is on the fritz. First off, the crumb topping melted right off the bat in the oven and the butter went straight to the bottom, seeping through the muffin paper liners and made a mess when you tried to eat one. The overall taste and texture were barely ok. Really underwhelming. I did give this 3 stars since my husband was the only one that liked these. My children and I let him eat them, and I will be looking for a different recipe to use, this one was not even close to what I was hoping for.
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1 user found this review helpful
I used this recipe since it didn't require an elctric mixer, and my mixer is on the fritz....
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Reviewed on Mar. 1, 2008 by
healthnuthikers
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healthnuthikers
Mar. 1, 2008
These were good the texture was great. The low-fat blueberry bran muffins and the golden peach muffins are still in my running for the best flavor/ texture!
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1 user found this review helpful
These were good the texture was great. The low-fat blueberry bran muffins and the golden peach...
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Reviewed on Mar. 19, 2006 by
Joeys_girl_73
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Joeys_girl_73
Mar. 19, 2006
I have no idea what I did wrong... I followed the recipe to the T and they came out like burnt stones. The butter from the crumb mixture melted down and burnt the bottoms, the sugar mixure on top melted and burned and cemented itself to the pan... Everything that could have possibly gone wrong did. I will try this recipe again, just because I have never in my life burned anything before this and I am terribly disheartened. Maybe when I make it again, I will nix the crumb topping. In any case, I'm out the blueberries that where ridiculously expensive and a surprise breakfast treat for my boyfriend. :(
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1 user found this review helpful
I have no idea what I did wrong... I followed the recipe to the T and they came out like burnt...
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Reviewed on Jan. 9, 2006 by KIMCA
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KIMCA
Jan. 9, 2006
These are simply delicious! The perfect amount of sweetness with the crumble on top. Made a double batch for a couple friends who are recent moms and ended up saving a bunch for us because they were too good to part with!
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1 user found this review helpful
These are simply delicious! The perfect amount of sweetness with the crumble on top. Made a...
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Reviewed on Jul. 19, 2005 by RHBRITEYES
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