Blueberry Muffins with Cinnamon Crumb Topping

  • Yield: 15 muffins 1x


  • For the Muffins:
  • 1 stick of butter, softened
  • 1 1/4 c granulated sugar
  • 2 c all-purpose flour
  • 3/4 tsp salt
  • 2 tsp baking powder
  • 2 eggs
  • 1/2 c milk
  • 1 tsp vanilla extract
  • 11 oz fresh blueberries
  • Cinnamon Crumb Topping:
  • 1 c all purpose flour
  • 2/3 c granulated sugar
  • 1 stick butter, melted
  • 1 tsp cinnamon


  1. Preheat oven to 375 degrees and line muffin pan with paper liners and set aside
  2. In a medium sized bowl, whisk all crumb topping ingredients together. Stir with a fork or pinch with fingers until it becomes crumbly. Place in freezer for 5 minutes.
  3. In a medium sized bowl or mixer, cream together the butter and sugar. Add in one egg at a time, followed by milk and vanilla.
  4. In a separate bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to the mixer and slowly mix together.
  5. Gently fold in blueberries, and spoon the batter into the prepared muffin tins, filling about 2/3 full.
  6. Top with crumb topping and bake for 20-22 minutes, or until a toothpick inserts and comes out clean. remove from oven and brush muffins with melted butter.
  7. Leave in the pan for a few minutes before placing onto a wire rack to cool.

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