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Blueberry Crumble Muffins

I once read that a muffin is the perfect way to eat cake for breakfast, an idea which I have no hesitation to support! Recently, I have been on the hunt for the perfect blueberry muffin recipe. There are a few requirements that a muffin has to meet... Light, without being too dry. Cake-y, without being too sweet. Flavorful, but not overpowering...

If I were you, I'd be thinking, "Man, this gal is high maintenance about muffins! Sheesh!" And to that, my response is, "If I am going take the time to bake a batch of muffins, they've gotta be right! After all, nobody likes a plain jane muffin."

This recipe, my friends, is spot on. It's a moist, cake-y muffin, sweetened with fresh blueberries, a hint of vanilla, topped with a cinnamon sugar crumble. It has just the right amount of sweetness.


1/2 cup melted butter

1 cup sugar

2 large eggs

1 cup milk (I used buttermilk, but whole milk will work too)

1 Tbsp vanilla extract

2 1/2 cups all-purpose flour

1 Tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 cups fresh blueberries

For crumble topping:

1/4 cup sugar

1 Tbsp all-purpose four

2 tsp melted butter

1/4 tsp cinnamon

1. Preheat oven to 425 degrees and spray a 12 cup muffin baking pan (I used two 6 cup muffkin baking pans). Combine ingredients for the crumble topping in a small bowl and set aside for later.

2. In a large bowl, combine melted butter and sugar. Whisk in eggs, buttermilk and vanilla until combined.

3. Slowly add in flour, baking soda, baking powder and salt until everything in mixed in. I continued to use a large whisk during this process to ensure I had ZERO lumps!

4. Lastly, fold in blueberries carefully, as not to smash any or over mix the batter. The less you work the batter, the lighter the muffins will be!

5. Divide the batter into 12 muffin cups. Be sure to fill completely to get that perfect "dome" shaped muffin! Top with crumble topping and bake for 5 minutes at 425 degrees. After those 5 minutes, reduce the heat to 375 degrees and bake for another 10-15 minutes until a toothpick inserted in the center comes out clean.

These muffins are best if eaten when freshly baked (and still slightly warm I might add), but they will still be delicious stored in an airtight container for up to 3 days. I definitely suggest pairing it with a fresh cup of coffee!


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