"Perfect blueberry muffins with a sweet brown sugar crumb baked icing. Especially moist and lovely when served warm." — jacynth
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1 1/3 cups
2 1/2 teaspoons
1 1/2 cups
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.
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.
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!
Were very good!
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.
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!
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.
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. :(
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Crumb Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 104
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These muffins are so moist and flavorful, you won't believe they're healthy, too!