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Blueberry Muffins with Crumble Topping
These blueberry muffins are topped with an easy crumb topping and make the best grab and go breakfast or snack!
Course
Breakfast
Cuisine
American
Keyword
blueberry muffins, blueberry muffins with crumble topping
Prep Time
10
minutes
minutes
Cook Time
17
minutes
minutes
Total Time
27
minutes
minutes
Servings
12
Calories
240
kcal
Author
Lindsay Moe
Ingredients
For the muffins:
1
cup
all-purpose flour
1
cup
whole wheat flour
1
tablespoon
baking powder
½
teaspoon
salt
¼
teaspoon
ground nutmeg
2
large eggs
1
cup
whole milk
⅓
cup
packed light brown sugar
½
cup
butter
melted
1
teaspoon
vanilla
1 ½
cups
blueberries
For the topping:
⅓
cup
light brown sugar
¼
cup
all-purpose flour
½
teaspoon
ground cinnamon
1
tablespoon
butter
melted
Instructions
Preheat the oven to 400ºF. Grease a 12 cup muffin pan or line with paper liners.
Whisk dry ingredients together in a large bowl.
In another large bowl, whisk together wet ingredients.
Add the wet ingredients to the dry with a few light strokes, just until moistened. Fold in the blueberries. Divide among muffin cups.
In a small bowl, combine topping ingredients until crumbly. Sprinkle over muffin batter.
Bake 17 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Notes
Tips for customizing blueberry muffins with crumb topping
Leave off the crumb topping, or replace it with cinnamon sugar, turbinado sugar, or this
vanilla icing
Make them gluten-free by swapping in a 1:1 gluten-free flour
Make mini muffins, decreasing the baking time as needed
For bigger crumbs in the crumble topping, double the butter
Add the zest of one orange or lemon to the muffin batter
Serve with
cinnamon honey butter
Nutrition
Calories:
240
kcal
|
Carbohydrates:
33
g
|
Protein:
5
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.4
g
|
Cholesterol:
53
mg
|
Sodium:
188
mg
|
Potassium:
226
mg
|
Fiber:
2
g
|
Sugar:
15
g
|
Vitamin A:
349
IU
|
Vitamin C:
2
mg
|
Calcium:
93
mg
|
Iron:
1
mg