Blueberry Crumb Muffins Recipe

Name: Blueberry Crumb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE STREUSEL:; 1/2 cups Flour; 1/2 cups Sugar; 1 teaspoon Cinnamon; 1/4 cups Butter; FOR THE MUFFINS:; 1/3 cups Melted Coconut Oil Or Butter; 2 Large Eggs; 1/2 cups Buttermilk; 1/2 cups Regular Plain Yogurt; 1 teaspoon Chopped Dried Lavender; 1/2 cups Sugar; 2-1/4 cups Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1 cup Fresh Blueberries, Rinsed And Dried Very Well, Then Optionally Tossed In 1 Tablespoon Flour

Servings: persons

FOR THE STREUSEL:
1/2 cups Flour
1/2 cups Sugar
1 teaspoon Cinnamon
1/4 cups Butter
FOR THE MUFFINS:
1/3 cups Melted Coconut Oil Or Butter
2 Large Eggs
1/2 cups Buttermilk
1/2 cups Regular Plain Yogurt
1 teaspoon Chopped Dried Lavender
1/2 cups Sugar
2-1/4 cups Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1 cup Fresh Blueberries, Rinsed And Dried Very Well, Then Optionally Tossed In 1 Tablespoon Flour

1
Place all streusel ingredients in a medium bowl and rub together with your fingertips until crumbs form. Refrigerate.
2
Line a 12-cup muffin tin with paper liners. Preheat oven to 425u00b0F (yes, really).
3
Whisk together all wet ingredients for the muffins. Set aside.
4
Rub the chopped lavender into the sugar in a separate large bowl, then whisk with remaining dry ingredients.
5
Fold the wet ingredients into the dry ingredients until just combined; a few lumps are fine. (I generally try to not add more than 20 strokes, but that might just be part of my OCD tendencies.)
6
Fold the blueberries into the batter and evenly divide between muffin cups (this is ridiculously easy with a cookie scoop, I wish I had found out about this roughly 26 years ago). Sprinkle the muffin batter with the chilled streusel, then reduce the oven temperature to 400u00b0F.
7
Place the muffin tin on a lined baking sheet (in case any dripping occurs) and bake the muffins for 10 minutes. Reduce heat to 360u00b0F and finish baking for around 15 minutes or until a toothpick comes out clean.
8
Cool in the muffin tin for 5 minutes, then remove on a wire rack to cool completely.

1022

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE STREUSEL:, 1/2 cups Flour, 1/2 cups Sugar, 1 teaspoon Cinnamon, and more.

Yes, Blueberry Crumb Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Crumb Muffins

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