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Blueberry Crumb Cake Muffins - alt
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5 from 8 votes

Blueberry Crumb Cake Muffins

This recipe for Blueberry Crumb Cake Muffins combines two classics - Crumb Cake and blueberry muffins!
Course Muffins
Cuisine Baking
Keyword blueberries, muffins, snack
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings 12
Calories 225kcal
Author Erren Hart

Ingredients

  • 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
Cups - Metric

Instructions

  • 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.
  • Serve warm.

Nutrition

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