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Blueberry crumble muffins

By Alicia Maxey

Blueberry crumble muffins

Prep:5minCook:30min

These blueberry crumble muffins are bursting with blueberries and have an delicious crunchy top straight from the oven.

Updated at: Thu, 17 Aug 2023 02:43:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

68

Moderate

Glycemic Load

47

High

Nutrition per serving

Calories436.1 kcal (22%)

Total Fat15.8 g (23%)

Carbs68.6 g (26%)

Sugars31.4 g (35%)

Protein6.5 g (13%)

Sodium192.1 mg (10%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

7 servings

Muffins

270gall purpose flour

½ tspbaking powder

½ tspbaking soda

½ cupwhite granulated sugar

¼ cupunsalted butter

3 Tbspsour cream

1 Tbsplemon juice

1 cupblueberries

fresh or frozen

Streusel topping

¼ cupunsalted butter

¼ cupall purpose flour

¼ cupwhite granulated sugar

½ tsplemon zest

¼ cupquick oats

Lemon glaze

50gpowdered sugar

1 Tbsplemon juice

Instructions

Step 1

Place the oven rack in the middle of the oven. Preheat to 425°F.

Step 2

Line seven cups of a muffin pan with liners, and lightly grease with cooking spray.

Step 3

Prepare the streusel topping by mixing together the melted butter, flour, sugar, lemon zest, and quick oats. Set aside.

Step 4

In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.

Step 5

In another medium bowl cream together sugar, lemon zest, and egg butter until fluffy.

Step 6

Add in the egg, lemon juice, and sour cream and mix until all ingredients are incorporated.

Step 7

Add in flour mixture, and mix until just combined.

Step 8

Fold in blueberries until each berry is coated in batter.

Step 9

Scoop batter into lined muffin cups filling to the top.

Step 10

Sprinkle each muffin with the streusel mixture. Try and cover all the tops completely.

Step 11

Bake muffins for 5 minutes at 425°F, then turn the oven down to 350°F and bake for and additional 20-25 minutes.

Step 12

Muffins are done when tops are browned and when a tester or toothpick inserted comes out clean (a few crumbs is okay).

Step 13

Let muffins cool in the pan for 10 minutes before transferring to a wire rack to completely cool.

Notes

1 liked

1 disliked

Delicious

Easy

Go-to

Makes leftovers

Moist

Tuck Tuckerson· 9 months ago

I should have used brown sugar for the crumble instead of regular sugar…

I should have used brown sugar for the crumble instead of regular sugar…

Melissa Wright· last year

Makes leftovers

Under 30 minutes

The instructions are a little wonky. There's a few mistakes (like at one point the instructions say orange juice, and there's no orange juice listed in the ingredients. I think they meant lemon juice). There's no directions for the glaze (luckily, I know how to make a glaze). It's a little confusing. If you can make sense of the recipe, it's well worth your time. These came out so delicious! The lemon drizzle/glaze is so tasty. I recommend using wild Maine blueberries if you can. The muffins come out nice and moist. I'm going to make this recipe again after I write out the instructions in a way that makes sense to me. 10/10 for taste and 7/10 for the instructions.

The instructions are a little wonky. There's a few mistakes (like at one point the instructions say orange juice, and there's no orange juice listed in the ingredients. I think they meant lemon juice). There's no directions for the glaze (luckily, I know how to make a glaze). It's a little confusing.

If you can make sense of the recipe, it's well worth your time. These came out so delicious! The lemon drizzle/glaze is so tasty. I recommend using wild Maine blueberries if you can. The muffins come out nice and moist.

I'm going to make this recipe again after I write out the instructions in a way that makes sense to me. 10/10 for taste and 7/10 for the instructions.

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