Jun 19, 2012

Tasty Tuesday: Blueberry Crumble Muffins

When I was little, I started a revolt against blueberries. They were gross, horrible, icky, and DEFINITELY had no business being in my breakfast. Thankfully I matured. Like 2 years ago. And decided blueberries were amazing - Especially in muffins! Enter these bad boys. Please, oh please, make these blueberry muffins for breakfast this weekend. They really shouldn't be classified as a breakfast food. I'm pretty sure they fall more in the dessert category. But, I won't tell if you won't...

Blueberry Crumble Muffins

1/2 tsp Salt
2 tsp Baking powder
1/3 C Vegetable oil
1 Egg
1/3 C Milk
1 C Blueberries
1/2 C sugar
1/3 C flour
1/4 C butter
1 1/2 tsp Cinnamon

Preheat the oven to 400. Grease 12 regular muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To make Crumb Topping, mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix together and sprinkle over muffins before baking. Bake for 20 minutes.

(Fresh blueberries are always better, but if you want to use frozen, toss the bag into the fridge the night before. To use them, rinse the thawed (but cold!) blueberries in a colander and spread on paper towels to dry.)


  1. You just made me want to run out for some blueberries....these are my favorite muffins!!

  2. They look yummy!