blueberry crumb muffins

blueberry breakfast

You know that crumbley streusel-y topping on top of muffins, fruit crisps, coffee cakes… Who doesn’t love that stuff? There’s just never enough streusel on anything. I could almost care less about the bottom half of any baked good if there’s a crumb topping on it.

So, I was craving blueberry muffins for breakfast the other day, and I remembered a recipe I had saved for big bakery style blueberry muffins with cinnamon crumb topping, so of course, I set out to put my new muffin tin to good use. Also. My roommate found a small box of blueberries for just $1 at the supermarket the other day! What a bargain! Must go buy some more…

ready for the oven!

Mine were kind of overflowing out of the pan and creating a rather repulsive burning smell in the kitchen so do take care not to overfill the muffin tin… 3/4 should about do it. You should get anywhere from six huge muffins to maybe seven or eight medium-sized ones.

Recipe for Blueberry Crumb Muffins

For the muffins:
1 1/2 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

For the crumble topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, melted (in the microwave)
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine flour, sugar, salt and baking powder. In another bowl, combine liquid ingredients. Mix this in with flour mixture. Fold in blueberries. Fill muffin cups and sprinkle with crumb topping mixture.

To make crumb topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

And voila~
Blueberry muffins!
And streusel craving accommodated.

About these ads

7 thoughts on “blueberry crumb muffins

  1. kristina

    keep up the great work!!! i am going to try this recipe because i can’t pass up crumble topping and because your photos make them look so good!

    Like this

  2. bonnevivante Post author

    it’s an awesome recipe for breakfast! especially when you use fresh blueberries yummm

    Like this

  3. Danielle

    I love the crumb topping and your right there never is enough. These look great and I have some frozen blueberries calling my name at home! Thanks for sharing

    Like this

  4. jessie

    i’m glad to see that you tried out the recipe! i didn’t have too much of a problem with the exploding muffins in the oven (although i have heard that other people encountered the same problem) but i did notice that the muffins rose alot more than i would expect. anyway, these are great pictures! i’m looking forward to trying out some of your recipes!

    Like this

  5. Pingback: anniversary « bonne vivante!

  6. Pingback: snickerdoodle muffins |

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s