I recently found this recipe for Blueberry Crumble Muffins on Pinterest, or as I love to call it…”My Online Recipe Box”. These muffins are absolutely FANTASTIC! Pass the coffee!
The recipe comes from Ashton, at “Something Swanky”, and I am grateful she shared her recipe with all of us. I made these delicious muffins a few days ago for breakfast for my husband and I, and am happy to report that they were delicious…and EASY…and did I mention delicious?
I’ve tried various blueberry muffin recipes over the years, some were good, some not so good. This one is GOOD! The recipe makes 12 muffins, which is practically enough to feed a small village, so I wrapped some up really well and threw them in our freezer for another morning’s dining! I hope you will give this recipe a try. Mix them up and bake them when you have some extra time and enjoy them for days! Here’s a few pics from when I made them:
I used frozen berries with no problem in this recipe.
Batter in muffin cups in my beat up, but dearly loved muffin tin…
Crumble topping is adding to top of batter…
Hot out of the oven…
Look at those blueberries! Ready to eat!
Hope you will try making these delicious muffins… they taste wonderful!
Recipe Source: http://www.somethingswanky.com/blueberry-crumble-muffins/?utm_source=rss&utm_medium=rss&utm_campaign=blueberry-crumble-muffins
Wonderful homemade blueberry muffins with a crumbly streusel topping! Perfect for an "on the go" breakfast!
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh , frozen, or canned blueberries (I used frozen ones I picked last summer!)
- 3/4 cup all-purpose flour
- 1/2 cup (1 cube) cold butter, cut into small pieces
- 3 Tablespoons brown sugar
- Preheat your oven to 400 degrees.
- Line a standard size muffin tin with paper cupcake liners. Lightly spray the muffin paper holders with non-stick cooking spray. (Yes...spray the paper, also!)
- Beat the milk, oil and egg together in a medium sized bowl.
- In a separate bowl, combine the flour, sugar, baking powder and salt. Whisk these dry ingredients together, then add to the milk and egg mixture. Stir this only until the batter forms (the batter will be lumpy).
- Gently fold the blueberries into the batter with a large spoon or spatula. So far so good, right?
- Divide your batter evenly into the 12 prepared muffin cups.
- Place the flour, cold butter pieces and brown sugar in a bowl. Using a pastry blender or a fork, cut (or "mash") these ingredients together until you end up with a crumbly mixture the size of small peas (now you know why it is called a "crumble". Brilliant).
- Sprinkle the crumble over the top of each muffin batter thingy (now I'm just getting technical...)
- Bake at 400 degrees for 20-25 minutes, or until a toothpick comes out clean.
- Remove muffins from oven; let them cool for 5-10 minutes before attempting to remove the paper wrappers. Then slice that warm blueberry muffin in half, slather some butter on that bad boy and dig in! Enjoy!
Here is one more to pin on your Pinterest boards!