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Blueberry Muffins with Cinnamon Crumb Topping

by Jamie
 
Good mornin’ sunshine! I hope you all had a wonderful Independence Day Celebration. Hopefully as you browse the web this morning, your fingers aren’t burned from any firework mishaps. That would really be a shame, to have burned fingers. Or burned anything, for that matter!
We especially don’t want anyone to burn these muffins.
A couple of weeks ago we were getting ready
to go to my sisters house for a BBQ.
LittleTwinBoyAaon (soon to be 4) asked me if they had a trampoline that he could jump on. I said that I wasn’t sure,
we’d have to see when we got there.
He took his big brother Marks hand (soon to be teen) and said
“Hey Mark, if they don’t have one let’s not cry about it…okay?”
“Okay, buddy. I’ll try not to.” answered Mark.
That’s a good life lesson, don’t you think?
If life doesn’t go your way….let’s not cry about it, okay?
Pretty good motto.
Unless you’re hormonal.
Then, go ahead and cry me a river. Everything seems a lot better after you get it out of your system.
 Just don’t burn the muffins while you cry…..or at the very least don’t get your salty teardrops in the batter. No reason to ruin a perfectly good batch of muffins just because of a silly thing like hormones.
You are going to love these babies. I have tried many blueberry muffin recipes in the past. None have ever
turned out to be blog worthy.
(Hate it when that happens! I didn’t cry about it, okay?)
 But this fine recipe will be worth your time, my friends. Worth it, and worth it, and worth it. The crumbly top is just a bite of pure heaven and the inside is moist and perfectly sweet.
That’s enough to get anyone out of a hormonal funk….
go ahead, cry about that one.
Blueberry Muffins with Cinnamon Crumb Topping
Yield: 12 muffins
Time: 30-40 minutes
Muffins:
1 1/2 C flour
3/4 C sugar
1/2 t salt
2 t baking powder
1/3 C canola oil (or vegetable)
1 egg
2/3 C milk
1 C fresh or frozen blueberries
Crumb Topping:
1/2 C white sugar
1/3 C flour
1/4 C butter, cubed
1 1/2 t ground cinnamon
1. In a medium sized bowl stir together the dry ingredients. In a small bowl whisk together the wet….then, let the two worlds collide, folks. Stir just until incorporated, don’t over mix.
2. Add the blueberries and stir ever so carefully. You don’t want that beautiful purple juice spreading all over into your batter. If it does, let’s not cry about it okay? Let’s just be happy about our lives. It is summer after all, and the world is a beautiful place. And we’re making muffins. All good things, my friends.
3. To make the crumb topping choose your self out a small bowl and mix up the flour, sugar and cinnamon. Add the cubed, cold butter and smash it all around with a pastry blender or fork.
4. This is what you’re looking for, nice crumbly crumbs.
5. Line your muffin tins with liners (or don’t, if you don’t have any….let’s not cry if we don’t, okay?) Fill the liners 3/4 of the way full, then sprinkle with the crumb topping.
6. Bake at 400 degrees for about 20-25 minutes.
Beautiful Crumb Topped muffins.
Alright.
Go ahead.
 Cry a few tears of joy…..these muffins deserve to
be applauded in such a manner.

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13 comments

Bigarade July 5, 2010 - 4:27 pm

Mmm these sound heavenly!

Reply
Rebekah July 5, 2010 - 4:42 pm

another recipe I can use my blueberries in, yay! I have 2 large blueberry bushes which are loaded. I cannot wait to make these.

Rebekah @ http://www.kidsdoeathealthy.blogspot.com

Reply
scrambledhenfruit July 7, 2010 - 7:46 pm

Blueberries are prolific now and these muffins- especially that crumb topping- look delicious. Thanks for sharing your recipe!

Reply
Anonymous May 9, 2011 - 4:17 pm

made these muffins! they turned out beautifully! thanks for the recipe!

Reply
Melissa May 17, 2011 - 8:36 pm

made these today on a rainy day and my family all loved them! fast and simple. thank you!

Reply
Lisa September 25, 2012 - 3:35 pm

I’ve been searching for the perfect blueberry muffin recipe for years. I think I’ve found it; we loved these muffins.

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Sherry Robinson March 18, 2013 - 6:42 pm

I have a dumb question! When you say “white sugar” in the topping is that confectioners sugar? I’ m always confused about that! Thanks! Love, Love, Love your blog!

Reply
Jamie March 19, 2013 - 7:43 am

Hi Sherry,
Thanks for your question, and for your kind words. So glad you enjoy the blog. The recipe calls for regular, white sugar (not confectioners/powdered sugar). Good luck! Hope you love them.
~Jamie

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Mansi May 26, 2019 - 1:14 am

Whenever i bake with crumble topping…it get burned..the muffin are fine..only the topping get burned…what should i do

Reply
Jamie June 26, 2019 - 10:40 am

Hi Mansi,
Thanks for your question. I would suggest turning down your oven just a bit, 10 degrees would help a lot.
Best of luck!
~Jamie

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