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This recipe for Blueberry Crumb Cake Muffins combines two classics – Crumb Cake and blueberry muffins!
My son loves blueberries and quite often has them with his breakfast, but every once in a while he gets fed up with them and I’m stuck with a bunch of blueberries I need to use before they go bad.
Today was one of those days, but instead of taking no for an answer, I decided to make these muffins for his breakfast and he loved them!
Of course when I offered up these muffins with the crispy cinnamon topping, he was happy to have some blueberries! Who could blame him right?
How To Make Blueberry Crumb Cake Muffins
These muffins are light, fluffy, moist and absolutely addictive!
Spoon the batter into the prepared muffin tins, filling each 3/4 of the way full.
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Recipe
Blueberry Muffins With Crumb Topping
Ingredients
For the Muffins
- 1¾ cups all-purpose/plain flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- ½ cup milk
- 4 tablespoons butter (melted)
- 1 teaspoon vanilla extract
- ¾ cup blueberries
For the Topping:
- 3 tablespoons butter (melted)
- ¼ cup brown sugar
- ¼ cup all-purpose/plain flour
- ½ teaspoon ground cinnamon
Vanilla Icing (optional)
- 1 cup confectioners’ sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F/190°C
- Line 12 muffin cups in a muffin pan with paper liners.
- In a medium mixing bowl, mix the flour, sugar, baking powder, and salt
- In a separate bowl, mix the egg, milk, butter, and vanilla. Then add the wet ingredients to the flour mixture and mix until combined.
- Fold in the blueberries.
- Spoon the batter into the prepared muffin tins, filling each 3/4 of the way full.
- Combine the flour, brown sugar, and cinnamon in a mixing bowl. Stir in the melted butter, then gently mix in the flour, being careful not to overmix (you want to moisten the flour and mix until there is no visible dryness).
- Crumble the topping onto the batter in the muffin pan. Bake for 20 minutes or until golden brown and a cake tester comes out clean.
- Cool in the pan for 5 minutes and then transfer to a wire rack to cool completel
- To prepare the glaze, combine confectioners’ sugar, milk, and vanilla extract in a bowl and whisk until smooth. Drizzle the glaze over the muffins before serving.
- Serve warm or at room temperature
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