Blueberry Muffins With Crumb Topping
Blueberry buckle muffins are delicious and fun to make with the kids. The bold zesty lemon flavor of this blueberry muffin with crumb or streusel topping recipe is the perfect balance of lemon and blueberries.
Servings 12 muffins
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Ingredients
- ¼ cup butter softened
- ½ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- ⅓ cup milk
- 1 cup flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cup blueberries
Topping:
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup flour
- ¼ cup butter softened
- ½ cup granulated sugar
- 1 Tablespoon lemon zest
Instructions
- Grease 12 large muffin tins. Preheat oven to 350°F.
- In a medium bowl, combine butter, sugar, egg, vanilla, and milk.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the wet ingredients and stir only slightly. Spoon the batter evenly between 12 muffin tins (I use a 3 Tablespoon cookie scoop).
- Sprinkle the blueberries evenly on top of the batter of the 12 muffins.
- Combine Topping ingredients and spoon evenly over the 12 muffins.
- Bake for 30 minutes. Allow to cool in tins for 5-10 minutes. Carefully run a knife around muffins and remove from muffin tins. Serve or cool on a cooling rack.
Nutrition Information
Calories: 211, Carbohydrates: 32g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 35mg, Sodium: 125mg, Potassium: 79mg, Fiber: 1g, Sugar: 19g, Vitamin A: 277IU, Vitamin C: 2mg, Calcium: 29mg, Iron: 1mg
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Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.