Blueberry Muffins with Crumb Topping
Blueberry muffins made from scratch are such a delicious treat! With a yummy streusel crumb crumb topping, this is sure to become a weekend favorite!
Servings: 12 -18
Calories: 183kcal
Ingredients
STREUSEL TOPPING:
- 2 tablespoons butter softened
- ⅛ cup brown sugar lightly packed
- ¼ cup flour all-purpose
MUFFINS
- 2 cups flour all-purpose
- ¾ cup sugar granulated
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup milk 2%
- ⅓ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup blueberries
- zest from 1 lemon
Instructions
- Preheat oven to 400 F, and line a cupcake tin with cupcake liners.
Prepare the streusel crumb topping: combine flour, butter, and brown sugar. Use a pastry cutter or fork to cut the butter into the flour until crumbly.
In a medium sized mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. - In a separate bowl, whisk together the wet ingredients: eggs, milk, oil, vanilla. Once combined, stir in the blueberries and lemom zest.
Pour the wet ingredients into the dry ingredients and stir until just combined. It is important to not overmix, a few lumps are okay. - Fill each muffin mold with batter 2/3 full. Sprinkle each muffin with streusel topping (approximately 1 tablespoon per muffin).
- Bake at 400 F for 15-17 minutes. Or until muffins spring back like a sponge when pressed gently.
Notes
If using frozen blueberries, do not thaw. You may need to increase cooking time 2-5 minutes. Reduce milk to 3/4 cup.
This recipe makes 12-18 muffins depending how full you fill your muffin liners.