Blueberry Crumb Cake Muffins
These Blueberry Crumb Cake Muffins are a delightful treat featuring a sweet, buttery crumb topping with bursts of juicy blueberries. Perfect for breakfast, brunch, or a snack, this easy-to-make recipe comes together quickly and is sure to please both busy families and individuals looking for homemade comfort.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1/2 cup unsalted butter (melted)
- 1 cup fresh blueberries
- 1/2 cup brown sugar (for crumb topping)
- 1 tsp ground cinnamon (for crumb topping)
- 1/4 cup butter (for crumb topping, cold and cubed)
Instructions
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat eggs and add milk, vanilla extract, and melted butter. Stir until well combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in the fresh blueberries.
- In a separate bowl, combine brown sugar, cinnamon, and cold cubed butter. Mix until it resembles coarse crumbs.
- Divide the muffin batter into the prepared muffin tin, filling each cup about 2/3 full, and sprinkle with crumb topping.
- Bake for about 18-20 minutes or until a toothpick inserted comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Can make ahead and store in an airtight container for up to 3 days or freeze for longer storage. Reheat from the freezer at 350°F for 10-15 minutes or microwave for 20-30 seconds.