Blueberry Crumb Muffins

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


  • 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


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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