Description
Delicious coffee shop style blueberry muffins topped with a crunchy crumb topping, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour (for crumb topping)
- 1/4 cup unsalted butter (for crumb topping)
- 1 teaspoon cinnamon (for crumb topping)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the melted butter, milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- In a separate bowl, combine the brown sugar, flour, butter, and cinnamon to make the crumb topping.
- Fill the muffin cups about 2/3 full with the batter and sprinkle the crumb topping generously on each muffin.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use fresh blueberries.
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to add lemon zest for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg