Blueberry Muffins with Crumb Topping

Homemade Blueberry Muffins

5 from 6 reviews

Family friendly and easy to make these Blueberry Muffins are perfect for an on the go breakfast or a fancy holiday brunch.  They are plump full of fresh berries and topped with a delectable cinnamon crumb topping.



Crumb Topping



  1. In small bowl using a fork mix brown sugar, 1/2 cup flour, butter and cinnamon. Set aside.
  2. Preheat oven to 375 degrees. Spray 12 count muffin pan with nonstick baking spray.
  3. In medium bowl whisk together 1 1/2 cups flour, sugar, salt and baking powder. In small bowl whisk together egg, buttermilk and oil. Stir wet mixture into dry mixture: stirring just until combined. Using a tablespoon spoon one tablespoon of batter into each muffin hole (this will help keep your blueberries from sinking to the bottom of the muffins). Fold blueberries in remaining batter. Spoon batter into the muffin holes dividing equally. Divide crumb topping that you aside equally over the top of the muffins.
  4. Bake 20 – 25 minutes. Check after 20 minutes.
  5. Remove muffins from tin after cooling for 5-10 minutes. See helpful hints above.

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