Blueberry Crumb Muffins
These blueberry crumb muffins taste like they came straight from a bakery! A tender muffin bursting with fresh fruit and and a thick crumb topping, this recipe is a keeper!
Servings: 12
Calories: 317kcal
Ingredients
Muffins
- 1/2 cup Butter softened
- 1 1/4 cup Sugar
- 1/2 tsp Salt
- 2 Eggs large
- 2 cups Flour divided
- 2 tsp Baking Powder
- 1/2 cup Buttermilk
- 1 cup Blueberries
Crumb Topping
- 2/3 cup Brown Sugar
- 2 Tbsp Flour
- 2 Tbsp Butter
Instructions
- Preheat oven to 375 degrees. Spray a 12-cavity muffin tin with non-stick cooking spray or line with paper liners.
Muffins
- In a large bowl, cream butter, sugar and salt until light and fluffy. Then add eggs, one at a time, beating well after each one.
- In a small bowl, mix 1 3/4 cup flour and baking powder. Then add flour mixture to the batter, alternating with the buttermilk.
- Toss blueberries with remaining 1/4 cup of flour. Add to muffin batter and fold in until no flour streaks remain.
- Divide batter between muffin tin.
Crumb Topping
- In a small bowl, mix brown sugar and flour. Cut in butter using a fork until coarse crumbs form.
- Sprinkle evenly over muffin batter.
- Bake for 25-27 minutes until it tests done with a toothpick.