How To Make Blueberry Muffins With Easy Crumb Topping

Life seems so rushed lately, but I do make time to create healthy meals and snacks as often as possible. With just the two of us to cook for now and my husband not being a super picky eater, it gives me the freedom to make breakfast for dinner.

Sometimes…dinner for breakfast is served and he’s good with that too.

Blueberry muffins are often on the menu here and I always bake them myself. I’m an instinctual cook, but of course when it comes to baking you need to follow recipes or your baked goods can flop. Today I’m sharing a recipe for delicious blueberry muffins that I created, based on a recipe that I have had in my recipe box for years!

I shared THIS RECIPE with you before that’s for a very healthy version of blueberry muffins. Today’s muffins are sweet enough to serve for dessert:-).

Ingredients:

2 cups flour

2/3 cup sugar

1/3 cup vegetable oil

2 eggs

2/3 cup milk (I use coconut milk)

4 tsp. baking powder

1/2 tsp. salt

1 cup blueberries

Crumb Topping:

1/3 cup flour

1/2 cup sugar

1/4 butter, sliced

1/2 tsp cinnamon

Directions

Cream together sugar and oil then add 2 eggs (beaten).
Then add 2 cups flour alternately with 2/3 cup milk.
Add baking soda and salt and stir until blended.
Fold in blueberries and stir lightly.

Topping:

Mix together sugar, flour, butter and cinnamon with a fork.
Sprinkle over muffins before baking.

Grease muffin tin and fill 3/4 full with batter.

Bake at 375° for about 20-25 minutes or until a toothpick inserted in center comes out clean.

These are seriously so delicious and the topping is what makes this recipe sing. You can use the recipe without the topping (but why would you:-) and the cinnamon crumb topping can be used on banana bread or other breakfast breads that would benefit from a sweet touch.

Happy baking and let me know if you try this one out!

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