Crumb Blueberry Muffins

blueberry-crumb-muffins

Breakfast for my family is probably one of the easiest meals to come up with because who doesn’t love breakfast foods? Blueberry muffins not only put a smile on my face but it makes my house smell yummy!

Have you ever remembered something about your childhood that you wish you knew the recipe for like from your grandma or mom. I remember going to my grandmas house for the summer and I would wake up to fresh tortillas and the sound of potatoes hitting the grease. I remember that smell so vividly that everytime I smell fresh tortilla I instantly have a flashback!

That is how I want my house to be. I want my kids to remember their childhood of waking up on the weekends to fresh muffins. I am in the making memories business and I want my kids (especially my daughter) to smell blueberries and think of me when she is older!



Crumb Blueberry Muffins 

You will need:

6 Tablespoons unsalted butter
1/3 cup buttermilk or whatever milk you want
2 large egg
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2cups fresh or frozen blueberries if thawed (Can use frozen if thawed and drained first.)

 

Preheat the oven to 375 degrees.

Melt the 6 Tablespoons butter in a small pan on medium heat. Melt it until it turn a little brown. Remove from the heat right away and transfer to a bowl to cool.

1. In a bowl, whisk together the milk, egg, and yolk, until thoroughly incorporated. Stir in the brown butter.

IMG_3246

 

2. In another bowl, combine the flour, sugar, baking powder and salt. Add the milk mixture all at once and stir gently.

3. For the streusel topping:
Combine all three ingredients in a bowl. Mix like this until the mixture is crumbly. Sprinkle evenly over the muffin batter in the cups.

IMG_32564. Bake the muffins for 20 to 22 minutes, or until golden. Cool in the muffin pan for 15 minutes before removing.

 

 

Crumb Blueberry Muffins

Crumb Blueberry Muffins

Ingredients

  • 6 Tablespoons unsalted butter
  • 1/3 cup buttermilk or whatever milk you want
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh or frozen blueberries if thawed (Can use frozen if thawed and drained first.)

Instructions

  1. Preheat the oven to 375 degrees.
  2. Melt the 6 Tablespoons butter in a small pan on medium heat. Melt it until it turn a little brown. Remove from the heat right away and transfer to a bowl to cool and put aside.
  3. 1. In a bowl, whisk together the milk, egg, and yolk, until thoroughly incorporated. Stir in the brown butter.
  4. 2. In another bowl, combine the flour, sugar, baking powder and salt. Add the milk mixture all at once and stir gently.
  5. 3. For the streusel topping:
  6. Combine all three ingredients in a bowl. Mix like this until the mixture is crumbly. Sprinkle evenly over the muffin batter in the cups.
  7. 4. Bake the muffins for 20 to 22 minutes, or until golden. Cool in the muffin pan for 15 minutes before removing.
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15 thoughts on “Crumb Blueberry Muffins

  1. These are by far my favorite muffins to make and eat! I make a big batch and freeze them individually so I can have one each morning. Thanks for the recipe!

  2. Love the muffin recipe, I love my family traditions as well As far as family recipes, i wish my nanna shared hers , prob why I have a blog so my kids can share

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