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
from savory-bites.com

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.

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