Blueberry Muffins with Crumb Topping
A traditional, but perfect blueberry muffins recipe, passed down to me from my grandma. A treat the whole family will enjoy, and an easy breakfast option.
Servings 24 muffins
Calories 203kcal
Ingredients
- 3 cups flour
- 2 cups sugar
- ½ cup unsalted butter cold and sliced into thin slices
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 pint blueberries 2 cups
For the Topping
- ¼ cup brown sugar
- 4 tablespoons butter cold and sliced
Instructions
- Preheat oven to 350°F.
- First, add flour, sugar, baking powder, and salt to a large mixing bowl. Whisk to combine.
- Add butter and cut in with a pastry blender, until pea-sized clumps are formed. Take out 1 cup of this mixture and set aside.
- To the remaining flour mixture, add eggs, milk, and vanilla extract. Gently whisk together until just combined. Don't overmix!
- Once combined, gently fold in the blueberries.
- Spoon into a lined muffin tin, filling about ⅔ of the way full. Set aside.
- To the reserved cup of flour mixture, add brown sugar and whisk to combine. Cut in remaining butter. Sprinkle topping onto unbaked muffins (you may not use all of it)
- Bake in a 350° oven for 20-30 minutes. I start checking them at 20 minutes, and continue every 5 minutes or so until I can pull a toothpick out clean.
Notes
- Do not overmix! Since muffins are a quick bread and can ruin easily by too much stirring, you will want to stir until everything is just combined. There will be lumps, and that's okay.
- Storage:
- Freezer Instructions:
Nutrition
Serving: 1muffin | Calories: 203kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 77mg | Potassium: 107mg | Fiber: 1g | Sugar: 21g | Vitamin A: 217IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg