Crumb Topped Blueberry Muffins
These muffins are so delicious. Whether you use fresh or frozen blueberries they are light and fluffy and have an amazing crunchy top. The blueberries burst in your mouth and you will quickly be cravings these. They will become your go to muffin.
Ingredients
- 1/2 AP flour
- 1/2 cup granulated sugar
- 1/4 tsp cinnamon
- 2 tbsp unsalted butter melted
- 1 1/2 cups AP flour
- 3/4 cups granulated sugar
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 2 lemons or 1 lemon 1 orange-zested
- 1/4 cups unsalted butter melted
- 1 egg
- 1 tsp vanilla
- 2/3 cup buttermilk
- 2 cups fresh blueberries or 1 1/2 cups frozen blueberries
Instructions
- Preheat oven to 375 degrees. In a small bowl, mix the flour, melted butter, sugar and cinnamon together for the topping and set in the fridge while you make the muffin batter
- In a medium bowl, mix the dry ingredients. Mix the flour, sugar, baking powder, salt and citrus zest. Whisk it to make sure everything is combined.
- In another bowl, mix the wet ingredients. Mix together the melted butter, the egg, vanilla and buttermilk. Add the wet ingredients into the dry ingredients and mix just until combined. Do not over mix. Then fold in the blueberries, this can finish mixing any flour into the batter. Line your muffin tin with 12 paper liners. Scoop the batter 3/4 of the way full and then top with the crumb topping from the fridge. You will use about 1-2 tsp of the topping on each muffin. Spread it lightly over the top, it does not need to be perfect. Bake for 28-30 minutes until the crumb topping is lightly browned.
- Remove from the oven onto a cooling rack. Let the muffins cool for 15-20 minutes in the tin and then remove them onto the cooling rack to cool completely. ENJOY!