Blueberry Crumb Muffins

Name: Blueberry Crumb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 muffins
Ingredients: 1 ⅓ cups all-purpose flour; ⅓ cup white sugar; ⅓ cup brown sugar; ½ teaspoon salt; 2 ½ teaspoons baking powder; ⅓ cup vegetable oil; 2 eggs; ½ cup milk; 1 ½ cups blueberries; ⅓ cup all-purpose flour; ¼ cup butter, softened; 1 teaspoon ground cinnamon; ⅓ cup brown sugar

Rating: 4.26 stars

74 Ratings
66 Reviews
12 Photos

Perfect blueberry muffins with a sweet brown sugar crumb baked icing. Especially moist and lovely when served warm.

By jacynth

Gallery

Recipe Summary

prep:

15 mins

cook:

30 mins

total:

45 mins

Servings:

Yield:

12 muffins

Nutrition Info

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan.

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Step 2

In a large bowl, mix together the 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 2/3 full, or slightly more for a larger muffin top.
Step 3

For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.
Step 4

Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.

Nutrition Facts

Per Serving:

242 calories; protein 3.2g 7% DV; carbohydrates 32.5g 11% DV; fat 11.5g 18% DV; cholesterol 34.1mg 11% DV; sodium 245.4mg 10% DV. Full Nutrition

Reviews (66)

Most helpful positive review

GlimmerGal

08/21/2007

I thought this was an excellent recipe. As you can see from my photo there are a lot of blueberries in this one. I would reduce the blueberries to 1 cup next time. The crumb topping is what makes this one a winner. Read More

Helpful

(42)

Most helpful critical review

Zee W

08/01/2007

I made these muffins and was very underwhelmed with the results. The topping just melted and spilled over the edge and got the muffins all soggy. The directions needs to say to fill the muffin pans only half way not 3/4. I will not make these again. Read More

Helpful

(31)

74 Ratings

5 star values: 40
4 star values: 20
3 star values: 10
2 star values: 1
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

GlimmerGal

08/21/2007

Helpful

(42)

Zee W

08/01/2007

Helpful

(31)

MEGLANGFORD

03/08/2006

Delicious! The crumb topping really makes it a step above other recipes. I made a few without the crumbs for people in case they didn't want the extra sugar but the first ones snatched up were the wonderful-looking crumb-topped muffins. This recipe was a hit and I had almost everything on hand. My only change: too many blueberries in the recipe I only used about 1 cup and the muffins were still very moist. I only baked them for 18 minutes. Thanks for a winner! Read More

Helpful

(29)

GRANNYLOOHOO

02/03/2007

To reviewer Joeys_girl_73 don't get disheartened--I still have flops after 35 years of baking! The flavor of these muffins was OK--could have benefitted from the addition of vanilla and maybe a little spice in the batter--but the amount of blueberries was too much for the small amount of batter. I wouldn't recommend making larger muffins like I did (I made eight) because they were too moist and turned out more like a blueberry cobbler in spite of baking for 30 minutes. Read More

Helpful

(11)

Jill

08/14/2007

Were very good! Read More

Helpful

(11)

Terry Shortway

05/04/2011

These muffins are fantastic. I didn't have any problems with butter melting into muffins..or burning etc. They came out picture perfect as you can see and just enough blueberries(can never be too much) I did add a little cinnamon and vanilla(two of my favorites)! I didn't read all the reviews until they were happily in the oven and I was a bit freaked out and was a worried I had picked the wrong recipe. I even made extra crumbles but they came out delicious! I cut them in 1/2 warm and put a scoop of vanilla ice cream on top and they were to die for! Will make again and again! Read More

Helpful

(11)

Karen Larason

06/26/2011

These were so heavy and sweet. I didn't like them at all. The whole point of blueberry muffins to me is to have sweet berries. The sweet in this recipe killed the blueberry flavor. And I don't like cinnamon with blueberries either. Read More

Helpful

(7)

lissa

05/21/2011

Tart and moist. I don't like my pastries too sweet so this was perfect but I can see if you do then this recipe isn't for you. I personally liked the 1-1/2 cup blueberries where other reviewers thought that was too much. It gave it a nice tartness that I prefer. I will add a pinch of all-spice to give it a little more flavor next time. Mine only took 20 minutes and they were perfectly done. Read More

Helpful

(6)

KIMCA

01/09/2006

These are simply delicious! The perfect amount of sweetness with the crumble on top. Made a double batch for a couple friends who are recent moms and ended up saving a bunch for us because they were too good to part with! Read More

Helpful

(6)

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Nutritional Information

Blueberry Crumb Muffins

Servings Per Recipe: 12
Calories: 242.4

% Daily Value *

protein: 7 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 18 %

saturated fat: 17 %

cholesterol: 11 %

vitamin a iu: 4 %

niacin equivalents: 14 %

vitamin b6: 2 %

vitamin c: 3 %

folate: 9 %

calcium: 9 %

iron: 6 %

magnesium: 3 %

potassium: 2 %

sodium: 10 %

thiamin: 15 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.