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
Servings 12
Calories 225kcal
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
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