Blueberry Crumb Muffins
Tender and chock-full of blueberries, these blueberry crumb muffins are worth waking up for!
It’s summer time, guys! These are long days filled with playing outside, vacationing, and bug bites. They’re also ones where you fire up the grill on any/every weeknight PLUS of course, the weekend. Easy cooking, and good eats is what summer is all about. Also, all that fresh produce! Gardens are starting to burst with tomatoes and zucchini. Our roadside stands here in Lancaster County have all the goods–from fresh corn and watermelon to blueberries. I’m taking advantage of the delicious Jersey blueberry today and talking about these muffins.
There’s two and a half cups of these plump little guys in these muffins. Each and every bite you take, you’ll get a mouthful of delicious berry. There are even some that have been mashed and mixed into the batter. These are some serious blueberry muffins, guys.
I added some crumb topping on top just because. It’s actually the same topping as this cake (which is another must-make!) There’s just something about a crumb topping and this one is no exception: brown sugar, cinnamon, butter…yum. It’s the perfect combination with these tender buttery muffins.
Bake for about 30 minutes and you have some delicious muffins on your hands. These also freeze really well, so make up a bunch and freeze them for later. It makes enjoying a yummy summer breakfast (or snack) that much easier.
My favorite way to eat them is with a smear of butter. Perfect with a cup of coffee, these muffins are a tasty way to enjoy those summer blueberries.