Blueberry Crumb Muffins
Moist and perfectly tender, these Blueberry Crumb Muffins are a fantastic breakfast treat! Loaded with fresh blueberries and topped with a crunchy streusel topping, this blueberry muffin recipe is a winner.
Ingredients
Muffin Mix
- 2 ¼ cups all-purpose flour
- ¾ cup sugar
- ¼ teaspoon salt
- 1 pinch ground cinnamon
- 1 tablespoon baking powder
- 1 ¾ cups fresh blueberries rinsed and dried
- 1 cup milk
- ½ cup coconut oil melted
- 2 large eggs
- 1 teaspoon vanilla extract
Crumb Topping
- 6 tablespoons unsalted butter melted
- ½ cup light brown sugar lightly packed
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup all-purpose flour
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat an oven to 375° F and line a muffin tin with liners.
- In a large bowl, combine the flour, sugar, salt, cinnamon and baking powder. Whisk until fully combined.
- Gently fold in the blueberries.
- In a separate bowl mix together the milk, melted coconut oil, vanilla extract and eggs. Whisk until fully combined. Fold the dry ingredients into the wet ingredients until combined.
- Scoop the muffin batter into the prepared muffin tin. Filling each liner to just below the top of the liner.
- To make the crumb topping combine all of the ingredients in a bowl. Using a fork, mix until the mixture starts to form crumbs. Break apart some of the larger crumbs with the fork.
- Spoon the crumb topping onto each muffin. Gently pressing it down to help it stick.
- Bake for 18-20 minutes. Enjoy!
Notes
- To help melted coconut oil or butter blend evenly with the milk, let it sit for a few minutes after melting. You can also slightly warm the milk to bring both to a similar temperature, making it easier for them to combine.
- If using frozen blueberries, rinse them until the water runs clear to prevent the muffins from turning blue/gray.
Tried this recipe?Let us know how it was!