Crumbly Top Blueberry Muffins | Kern Family Orchard

Crumbly Top Blueberry Muffins

Recipe by Maria Kern
Topped with a crumbled crust of brown sugar and cinnamon, these blueberry muffins are like little coffee cakes!
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Yields
8 servings

Ingredients

  • Muffin batter
    • 1 1/2 cup all-purpose flour
    • 3/4 cup white sugar
    • 1/2 teaspoon salt
    • 2 teaspoon baking powder
    • 1/3 cup vegetable oil
    • 1 egg
    • 1/3 cup milk
    • 1 cup fresh blueberries
  • Crumb topping
    • 1/2 cup brown sugar
    • 1/3 cup all-purpose flour
    • 1/4 cup butter, cubed
    • 1 1/2 teaspoon ground cinnamon

Directions

  1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
  2. Combine flour, sugar, salt, baking powder, vegetable oil, egg and milk. Fold in blueberries. Fill muffin cups right to the top.
  3. For crumb topping, mix together sugar, flour, butter and cinnamon with fork and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done. Enjoy!