Blueberry Muffins with Crumb Topping

Blueberry muffin on white and blue cloth with other muffins on wire racks.

Blueberry Muffins with Crumb Topping

Blueberry Muffins with Crumb Topping are bursting with sweet blueberries and a buttery rich crumb topping. One pint of blueberries is all you need to make a 18 muffins in under an hours time.

Course Breakfast

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 25

Cooling Time 10

Total Time 45

Servings

Calories 217kcal

Author Katie

Equipment

1 KitchenAid Stand Mixer
Measuring Cups
Measuring Spoons
Silicone Spatula
Cookie Scoop
Cupcake Pan
Cupcake Liners

Ingredients

For the Blueberry Muffins

8 tablespoons Unsalted Butter softened at room temperature
1 cup Granulated Sugar
2 Eggs
2 teaspoons Vanilla Extract
2 teaspoons Baking Powder
¼ teaspoon Salt
2 cups All Purpose Flour
½ cup 2% milk
2-½ cups Fresh Blueberries

For the Crumb Topping

½ cup Brown Sugar
⅓ cup All Purpose Flour
¼ cup Butter cold and cut into cubes
1 tablespoon Cinnamon

Instructions

For the Blueberry Muffins

Preheat the oven to 375 degrees Fahrenheit.
Place cupcake liners in a muffin pan and set to the side.
Using a KitchenAid Stand Mixer fitted with a paddle attachment, cream the butter and sugar until smooth. Then, add the eggs, vanilla, baking powder, and salt. Mix on medium-low speed until combined.
With the mixer running at low speed, add half the flour followed by half the milk, making sure that it's mixing together. Repeat with the remaining flour and milk. Mix for 30 seconds on medium speed until mixed together.
Then remove the bowl from the stand mixer and fold the blueberries into the muffin batter by hand until just mixed in.
Use a large cookie scoop to fill the cupcake liners until they are three-quarters of the way full. Set to the side while you make the crumb topping.

For the Crumb Topping

In a medium-size bowl add the brown sugar, flour, and cinnamon and mix together. Cube the cold butter, place in a bowl, and begin to cut (using a pastry cutter or tines of a fork) the cold butter into the cinnamon sugar mixture until pea-size pieces are formed and all cinnamon sugar has adhered to the butter.
Carefully sprinkle 1-2 tablespoons of the cinnamon-sugar over the raw muffin batter. Repeat until all crumb topping is used.
Bake for 25 to 30 minutes, until golden brown. Remove from the oven and place individual muffins on wire racks to cool for at least 10 minutes. Serve warm or at room temperature and enjoy.

Notes

Blueberries - 1 pint or clamshell of blueberries is about 2 cups. You can also use frozen blueberries that you thaw before baking if you do not have fresh blueberries on hand.
Butter - 1 stick of butter is 8 tablespoons.
Milk - I have tested this recipe using whole milk, 2% and 1% milk. All variations work for this recipe. Even rice milk works!
To Check for Doneness - Insert a toothpick into the center of the muffin. If it pulls out clean with a few crumbs on the toothpick the muffins are done.

Nutrition