Blueberry Crumb Muffins


  • Flavorless vegetable oil spray
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk
  • 2 1/2 cups fresh or frozen blueberries

Crumb Topping

  • 6 tablespoons unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 3/4 teaspoon ground cinnamon
  • pinch of salt
  • 1 1/2 cups all purpose flour

Eat these warm, without any butter or jam. They are that moist!

makes 12 muffins


Preheat the oven to 375 degrees. Spray a 12-cup muffin tin with flavorless vegetable oil spray or line the tin with paper liners.

In a mixing bowl, mix together the flour, baking powder, and salt and whisk well.

In the bowl of an electric mixer fitted with the paddle attachment and set on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.

Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula.

To make the crumb topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the butter, granulated sugar, dark brown sugar, cinnamon, salt, and flour and mix on medium speed until crumbly.

Spoon the batter into the prepared muffin tin. Top each with a generous tablespoon of crumb topping. Bake for about 30 minutes, or until golden brown and a toothpick inserted in the center of one comes out clean. Let the muffins cool slightly in the muffin tin set on wire racks before removing.