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Blueberry Muffins with Crumb Topping. A perfect breakfast recipe

Blueberry Muffins with Crumb Topping

Kara
5 from 1 vote
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Course Bread- Muffins and Scones
Cuisine American
Servings 15 muffins
Calories 249 kcal

Ingredients
  

  • 2 cups blueberries divided
  • 1 tsp sugar
  • 2 ½ cups all purpose flour
  • 2 ½ tsp baking powder
  • 1 tsp salt
  • 1 ⅛ cups sugar
  • 2 eggs
  • ¼ cup melted butter
  • ¼ cup oil
  • 1 cup buttermilk
  • 1 ½ tsp vanilla
  • 2 tsp lemon zest optional

Topping:

  • 3 Tbsp sugar
  • 2 Tbsp all purpose flour
  • 1 ½ Tbsp salted butter
  • ½ tsp lemon zest optional

Instructions
 

  • 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.

Nutrition

Serving: 1gCalories: 249kcalCarbohydrates: 38gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 35mgSodium: 285mgPotassium: 71mgFiber: 1gSugar: 21gVitamin A: 199IUVitamin C: 2mgCalcium: 67mgIron: 1mg
Keyword blueberry crumb muffins
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