My mornings are so busy that I don’t have a lot of time to pull together a nice breakfast. That’s why I love cooking muffins! Muffins are freezer friendly and great to have on hand for quick and easy breakfasts throughout the week. I usually double the recipe and freeze the extra batch.
Here is a new recipe that I am really enjoying right now and wanted to share with you. It’s a blueberry crumb muffin. Simple easy ingredients that use fresh berries! Enjoy! This post contains some affiliate links for your convenience. This means I may receive a small commission if you purchase anything through these links. Click here to read my full disclosure policy.
Blueberry Crumb Muffins
2 cups unbleached all-purpose flour
⅔ cup sugar
1½ tablespoons baking powder
½ teaspoon salt
2 large eggs
1 cup whole milk
6 tablespoons butter, melted
1 teaspoon vanilla extract
1½ cups organic blueberries, fresh
2 tbs. AP flour
½ cup sour cream
3/4 cup AP flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
Preheat oven to 400 degrees. Grease a muffin tin or line it with paper or silicone baking cups.
Combine flour, sugar, baking powder, and salt in a large bowl using a whisk.
Combine eggs, milk, butter, and vanilla in another bowl using a whisk.
Stir the wet ingredients into the dry ingredients.
Then in a bowl, toss the blueberries with the two tablespoons of flour. Fold the blueberries and sour cream into the batter with a spatula. Fill muffin cups ⅔ of the way with batter. In a small bowl, mix together all of the topping ingredients until it looks like a moist sand. Sprinkle tops with the crumb topping. Bake for 15 minutes.