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.
- 1/2 cup butter, at room temperature
- 1 cup Golden Barrel organic cane sugar
- 2 large eggs
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup milk
- 2 1/2 cups fresh blueberries
- 1/2 cup all-purpose flour
- 1/3 cup Golden Barrel Light Brown Sugar
- 2 Tbsp Golden Barrel organic cane sugar
- 1 tsp ground cinnamon
- 1 pinch of salt
- 4 Tbsp butter, softened and cut into pieces
- Preheat oven to 375 degrees F. Grease muffin pan(s) or line with liners and spray liners with nonstick spray. Set aside.
- In a bowl attached to a stand mixer (or with a hand mixer), cream together butter and sugar until well combined. Add in eggs, one at a time, scraping down sides of bowl until thoroughly mixed. Mix in baking powder, salt and vanilla.
- With mixer on low speed, alternately add in flour and milk, beginning and ending with the flour. Mix until just combined, making sure not to overmix. Scrape down sides of bowl.
- Mash 1/2 cup of the fresh blueberries. Add in both mashed and whole berries to the batter and stir to combine.
- Using a large cookie scoop, measure out batter into prepared pans. Sprinkle crumb topping on each of the muffins. Bake muffins for about 30 minutes or until they're lightly golden brown on top and toothpick inserted in middle comes out clean.
- Transfer muffins to wire rack to cool for 5 minutes before removing from pan and transferring to wire rack to cool completely.
- In a bowl attached to a stand mixer (or by hand), mix together the flour, brown sugar, sugar, cinnamon, and salt until there are no large lumps, about 45 seconds. Add butter and mix well until crumbs looks like wet sand, about 2 1/2 minutes. Transfer to a separate bowl and set aside.
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