Recipes
Blueberry Crumb Muffins
Nothing beats these classic blueberry muffins topped with streusel!
Laced with nutmeg and amply topped with brown sugar streusel, these muffins are a sweet accompaniment to savory egg dishes or steaming hot cereal.
Makes 18 servings
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking soda
- ½ tsp salt
- ¼ tsp ground nutmeg
- ½ cup cold butter, diced
- 2 large eggs
- 1 cup skim milk
- 2 cups blueberries (fresh or frozen)
- 2 tbsp packed brown sugar
- 2 tbsp butter, melted
Directions
- Heat oven to 400°F. Line muffin tins with paper liners or spray with nonstick cooking spray. Combine flour, granulated sugar, baking soda, salt and nutmeg. Cut in ½ cup cold diced butter. Remove ¾ cup of the mixture to reserve for crumb topping. Combine eggs and milk in a small bowl. Add to flour mixture, mixing just until combined; batter should be lumpy. Gently stir in blueberries. Fill each muffin cup three-fourths full. Combine reserved flour mixture with the brown sugar. Add 2 tablespoons melted butter and mix until crumbly. Sprinkle crumb mixture on muffin batter. Bake for 12 to 15 minutes or until lightly browned. Cool on wire rack.
- Muffins may be baked a day ahead and stored in an airtight container. Warm them briefly in an oven or microwave just before serving for fresh-baked goodness.
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