Crumb Top Blueberry Muffins

Crumb Top Blueberry MuffinBreakfast used to be my least favorite meal of the day. Soggy cereal and tough eggs just never did it for me. Then I discovered more grown up breakfasts. Greek yogurt with peaches and granola. Fried egg sandwiches on a multigrain bagel with sharp cheddar cheese. Banana walnut waffles with maple syrup. So many options!

Crumb Top Blueberry MuffinThese muffins are part of my adult breakfast adventures. They are my go-to blueberry muffin with a crumbly cafe-style topping. If you don’t feel like going to the work of making the topping they can absolutely be eaten plain or with a sprinkling of cinnamon sugar. Don’t let my new-found discovery of these muffins fool you into thinking they’re only for adults, my two year old will eat two of them for breakfast.

Do you have a favorite breakfast item, or are you in need of more ideas?

Crumb Top Blueberry MuffinCrumb Top Blueberry Muffins

For the muffins:
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1 cup whole milk
1/3 cup packed light brown sugar
1/2 cup butter, melted
1 teaspoon vanilla
1 1/2 cups blueberries

For the topping:
1/3 cup light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted

Preheat the oven to 400ºF. Grease a 12 cup muffin pan or line with paper liners.

Whisk dry ingredients together in a large bowl. In another large bowl, whisk together wet ingredients. Add the wet ingredients to the dry with a few light strokes, just until moistened. Fold in the blueberries. Divide among muffin cups.

In a small bowl, combine topping ingredients until crumbly. Sprinkle over muffin batter.

Bake 17 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Comments

  1. says

    Hi! I am new to your beautiful site, but man on man do I LOVE a blueberry muffin. Thank you so much for sharing, they look delicious. I’m def. going for the crumble top. Woot Woot.

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