Description
Fluffy and moist blueberry muffins topped with a crunchy cinnamon crumb, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1/2 cup sugar (for crumb topping)
- 1/3 cup flour (for crumb topping)
- 1/4 cup unsalted butter (for crumb topping)
- 1 teaspoon cinnamon (for crumb topping)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is well combined.
- Mix the melted butter, milk, eggs, and vanilla until well combined and smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
- In a small bowl, combine the sugar, flour, butter, and cinnamon to make the crumb topping and mix until crumbly.
- Divide the muffin batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the crumb topping generously over each muffin.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly before serving. Enjoy warm or at room temperature!
Notes
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg