I hope that everyones summer is going well! Mine has been busy, but full of fun times and lots of ice cream…
Check out the size of that brownie caramel sundae!
In addition to eating ice cream, I have also been taking advantage of the fresh local produce…and I can’t get enough of it! Last week, I made these delicious blueberry muffins and this past weekend I made yet another recipe using blueberries–stay tuned for that recipe later this week!
These were so delicious and incredibly moist…the crumb topping makes them extra delicious so definitely don’t skip that step!
Blueberry Crumb Muffins
Author: Sisters Running the Kitchen
Prep time:
Cook time:
Total time:
Serves: 12
These muffins are delicious and incredible moist. They are super simple to make and take just 20 minutes to bake. Next time, I will probably add a little bit of vanilla extract.
Ingredients
- Muffins
- 1⅓ cups all-purpose flour
- ⅓ cup white sugar
- ⅓ cup brown sugar
- ½ tsp salt
- 2½ tsps baking powder
- ⅓ cup canola/vegetable oil
- 2 eggs
- ½ cup milk
- 1½ cups blueberries
- Crumb Topping
- ⅓ cup flour
- ¼ cup butter, softened
- 1 teaspoon ground cinnamon
- ⅓ cup brown sugar
Instructions
- Preheat oven to 375 degrees. Grease or line muffin pan.
- In a large bowl, mix together flour, white and brown sugars, salt and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain.
- Gently fold in blueberries being careful not to mash them. Fill muffin tins ⅔ full, or slightly more for a larger muffin top.
- For crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.
- Bake muffins in the preheated oven for 20-30 minutes or until a toothpick comes out clean and dry. (Mine took about 20 minutes)
What is your favorite blueberry recipe?
What is your favorite kind of muffin?
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