Buttery, fluffy, and nicely domed, these blueberry crumb muffins may just be the perfect blueberry muffin. Bursting with juicy blueberries and topped with an irresistible brown sugar-cinnamon crumb topping, these muffins belong next to your morning coffee.

Blueberry Crumb Muffins

With a touch of lemon zest for brightness and a splash of pure vanilla extract for sweetness, a warm blueberry muffin with a slather of butter is the perfect way to start the day.

Blueberry Crumb Muffins

Blueberry Crumb Muffins

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Blueberry Crumb Muffins

  • Yield: 12 muffins

Ingredients

Crumb Topping

  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 2/3 cup flour
  • 1/2 tsp cinnamon
  • pinch of salt
  • 3 Tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Muffins

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 tsp aluminum-free baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup low-fat buttermilk, at room temperature
  • 1/2 cup plain fat-free Greek yogurt, at room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Preheat oven to 400Β°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. For the crumb topping, combine sugars, flour, cinnamon, and salt in a small bowl; add melted butter and vanilla, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
  2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside one tablespoon mixture to toss with berries, then make a well in the center of the mixture. Combine buttermilk, yogurt, melted butter, egg, lemon zest, and vanilla in a medium bowl; add to flour mixture and fold in just until almost incorporated. Toss blueberries with reserved flour mixture, and gently fold into the batter.
  3. Fill each baking cup 3/4 full of batter and sprinkle evenly with crumb topping. Place muffin pan in the oven and immediately reduce oven temperature to 375Β°F. Bake for 17 to 18 minutes, until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.

12 comments

  1. I agree, these would be a wonderful way to start the day! And the aroma of these muffins baking would be a great way to pull sleepy heads out of bed without saying a word!

  2. I never get tired of blueberries, Laura. I eat them all year round. I LOVE these muffins with their pretty crumb topping. These definitely belong next to my morning coffee. And one in my lunch bag. And of course I’ll need one for a snack before bed! πŸ™‚

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