I have several recipes for blueberry muffins. These Blueberry Muffins with Crumb Topping are at the top of the list when it comes to being downright tasty! They will help you start any morning off with a smile.
Our house detox last week went really well. My boys actually cooperated most of the time and didn’t complain too much. We finished almost every room in the house, and even tackled the garage. It is so nice having everything cleaned and organized. Now I just need to work on my craft room, AKA the pit of despair. I’ve been putting it off because it is a monumental task. Yikes. Wish me luck, I hope I don’t get lost in there. 😉
Before I get started, here is a recipe for some amazing blueberry muffins. It’s no secret that I’m a sucker for muffins. I love storing them in the freezer so I can pop a couple in the microwave for a fast breakfast. Unfortunately, none of these blueberry muffins made it to the freezer.
My family inhaled them! I got the recipe from America’s Test Kitchen and they really are fantastic. You cook down half the blueberries, so they have extra blueberry flavor without being soggy from all the berries. Then there’s the yummy crunchy topping. These are amazing! For a different twist, add some lemon zest to the batter and topping. To die for!
- 2 cups blueberries, divided
- 1 tsp sugar
- 2 1/2 cups flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 1/8 cups sugar
- 2 eggs
- 1/4 cup melted butter
- 1/4 cup oil
- 1 cup buttermilk
- 1 1/2 tsp vanilla
- 2 tsp lemon zest (optional)
- 3 Tbsp sugar
- 2 Tbsp flour
- 1 1/2 Tbsp butter
- 1/2 tsp lemon zest (optional)
- Rinse 1 cup of the berries and lay out to dry on a cooling rack.
- Cook the other cup of berries in a small saucepan with 1 tsp sugar. Cook and stir over medium heat for about 6-8 minutes, or till berries are mashed and mixture is thick. Cool. (I placed my pan in an ice water bath to speed up the process.)
- Mix flour, baking powder, and salt in a large mixing bowl. Gently stir in the rinsed and dry berries.
- In another bowl, mix eggs and sugar till thick. Add butter, oil, buttermilk, and vanilla. Fold into dry ingredients.
- Fill muffin cups 3/4 full. Spoon about 1 tsp of cooked berries on top of each muffin. Swirl in with a knife.
- Combine topping ingredients till crumbly and sprinkle on top of muffins. Bake at 350° for about 18 minutes.
Amount Per Serving: Calories: 248Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 311mgCarbohydrates: 38gFiber: 1gSugar: 21gProtein: 4g
Supplies used to make these muffins: