Blueberry Crumb Muffins

These Blueberry Crumb Muffins are soft, moist, and bursting with juicy blueberries. Each muffin is topped with a buttery brown sugar crumb for the perfect sweet crunch—a comforting, bakery-style treat for any time of day.

Recipe Information

Total Time:

Yield:

18 servings

Ingredients

3 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking soda

½ teaspoon salt

¼ teaspoon ground nutmeg

½ cup cold butter, diced

2 large eggs

1 cup skim milk

2 cups blueberries (fresh or frozen)

2 tablespoons packed brown sugar

2 tablespoons butter, melted

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Directions

Heat oven to 400°F. Line muffin tins with paper liners or spray with nonstick cooking spray.
Combine flour, granulated sugar, baking soda, salt and nutmeg. Cut in ½ cup cold diced butter. Remove ¾ cup of the mixture to reserve for crumb topping.
Combine eggs and milk in a small bowl. Add to flour mixture, mixing just until combined; batter should be lumpy. Gently stir in blueberries.
Fill each muffin cup three-fourths full. Combine reserved flour mixture with the brown sugar. Add 2 tablespoons melted butter and mix until crumbly. Sprinkle crumb mixture on muffin batter. Bake for 12 to 15 minutes or until lightly browned. Cool on wire rack.