Blueberry Crumb Cake Muffins
This recipe for Blueberry Crumb Cake Muffins combines two classics - Crumb Cake and blueberry muffins!
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 30 minutes
- 1¾ cups all-purpose/plain flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg
- ½ cup milk
- 4 tablespoons butter softened
- ¾ cup blueberries
For the Topping:
- ¼ cup butter melted
- ¼ cup granulated sugar
- ¼ cup all-purpose/plain flour
- 1 teaspoon ground cinnamon
Preheat oven to 375f/190C
Line 12 muffin cups in a muffin pan with paper liners.
Beat together the sugar and butter until light and fluffy.
Add the eggs and stir to combine. Stir in the milk and then add the flour, baking powder, and salt.
Fold in the blueberries.
Spoon the batter into the prepared muffin tins, filling each 3/4 of the way full.
Mix together the topping ingredients and top each muffin evenly with the topping.
Bake 20 minutes or until golden brown.
Cool on a wire rack for 5 minutes.
Calories: 225kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 126mg | Potassium: 112mg | Sugar: 18g | Vitamin A: 275IU | Vitamin C: 0.9mg | Calcium: 49mg | Iron: 1.1mg