Blueberry Crumb Muffins

Blueberry Crumb Muffins

62

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

45 m servings 242 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

62
  1. 68 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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 ...

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...

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 wer...

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...

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 to...

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...

These are very good. I followed the recipe except that I added buttermilk instead of milk. I always substitute applesauce for the oil in muffins and did so here. I used equal amounts of apples...

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 reviewe...