These Blueberry Crumb Muffins are LOADED with blueberries and topped with a brown sugar crumble topping (because everything is better with crumbs).
Muffin time! And not just regular, ordinary muffins…muffins with streusel! Can we talk about crumb topping? Isn’t it just the best? It’s sweet, crunchy, often has a little bit of cinnamon and just adds SO much flavor and texture to these muffins! I have to admit that while I was making these, I kept finding myself picking up all the little crumbles that fell off and eating them. I am now on a little bit of a sugar overload, but it was worth every crumb.
It’s Friday…YAY!!!! It’s the end of a busy styling week and I needed a little sweet treat to bring to the studio, so that meant these little blueberry gems. I know you probably have a blueberry muffin recipe in your files. I have several, but this one is my “all-time-favorite-go-to-recipe” and here’s the reasons why.
Number One…it’s LOADED with blueberries. Most of my other recipes have about half the amount of berries compared to this recipe. Here, you get at least one berry in every bite! Speaking of berries, you can use either fresh or frozen, depending on the time of year and what’s available. Fresh is always best, but if these Blueberry Crumb Muffins are calling your name and you have berries in your freezer, go for it!
Number Two….the batter is thicker than most, which means all those lovely berries don’t sink to the bottom. And speaking of the batter, just mix everything with a spoon. Leave the electric mixer for other things. Muffin batter doesn’t like to be over-mixed. If you stir it too hard or use you mixer, your muffins will have peaks and look like little blueberry mountains. Just stir the batter until everything is moistened and you will have muffins with nice rounded tops.
This batter also has a great flavor, with just enough sweetness. You don’t want the batter to be overly sweet, since the berries have so much flavor and you have all that sweet crumbly mixture on top. (Once again, it’s all about the crumbs). Which leads me to Number Three.
Number Three…the CRUMB TOPPING! Crumbly. Crunchy. Delightfully sweet streusely (that’s not a real word) crumb topping. Sorry, I keep talking about crumbs, but you are going to LOVE them! The crumble topping is just a simple mixture of brown sugar, flour, sugar, butter and a dash of cinnamon that gets sprinkled on before baking. But then it goes into the oven and bakes into this crunchy topping that is just all kinds of wonderful! Honestly, people have been known to eat the bottom half of the muffin first and save the crumb top (the best) for last.
Number Four…the drizzle on top. This little powdered sugar glaze is the “icing on the cake”. It’s just a simple powdered sugar icing, but that little drizzle of sweetness on those heavenly crumbs makes you go, “Mmmmm”. And we could all use a little more “Mmmmmm” in our lives!
That’s it! Four fabulous reasons why you should add these Blueberry Crumb Muffins to your recipe collection, not to mention, they are also SO easy and quick, that you can have a warm muffin in your hand 30 minutes from now. What are you waiting for? You need to make these soon…you will thank me. Happy Baking!
Yields 16 muffins
15 minPrep Time
20 minCook Time
35 minTotal Time
- Crumb Topping:
- 3/4 cup flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons butter, melted
- 3 cups flour
- 1 1/2 cups sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2/3 cup vegetable oil
- 2 eggs
- 1 cup milk
- 1 pint fresh or frozen blueberries (2 cups)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
- 2-3 tablespoons milk
- Heat oven to 400 degrees F. Grease 16 muffin cups or line with paper muffin cup liners; set aside.
- In small bowl, combine 3/4 cup flour, 1/4 cup sugar, brown sugar and cinnamon; add melted butter and mix until crumbly; set aside.
- In medium bowl, stir together 3 cups flour, 1 1/2 cups sugar, salt and baking powder. In small bowl, mix together oil, eggs and milk.
- Add milk mixture to flour mixture and stir with a wooden spoon until just combined; fold in blueberries.
- Spoon batter into prepared pan, filling cups almost full. Sprinkle muffin batter with crumb mixture.
- Bake at 400 degrees F. for 20-25 minutes, until golden brown. Let stand 5 minutes in pan to cool slightly.
- In small bowl, combine powdered sugar, vanilla, almond extract and 2 tablespoons milk. Stir together, adding additional milk as needed to reach a drizzling consistency. Drizzle over muffins.