Blueberry Crumb Muffins

Makes 18 servings


  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ½ cup cold butter, diced
  • 2 large eggs
  • 1 cup skim milk
  • 2 cups blueberries (fresh or frozen)
  • 2 tablespoons packed brown sugar
  • 2 tablespoons 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.