Blueberry Crumb Muffins
Tender and chock-full of blueberries, these blueberry crumb muffins are worth waking up for!
  1. Preheat oven to 375 degrees F. Grease muffin pan(s) or line with liners and spray liners with nonstick spray. Set aside.
  2. 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.
  3. 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.
  4. Mash 1/2 cup of the fresh blueberries. Add in both mashed and whole berries to the batter and stir to combine.
  5. 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.
  6. Transfer muffins to wire rack to cool for 5 minutes before removing from pan and transferring to wire rack to cool completely.
Crumb topping
  1. 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.