We have been blessed with an abundance of produce gifts this summer. I have admittedly come a long way in the kitchen the past few years, but I am being stretched in my skills learning not to waste all of the beautiful fruits and veggies!
With the first batch of blueberries we were given, I made Repeat Crafter Me’s Crock Pot Blueberry Crumble. Delicious! And much more healthy than the recipe I’m about to share.
When searching for recipes, I usually use Google first rather than Pinterest so I can see the ratings they’ve been given. I found two blueberry muffin recipes that were highly rated, here and here. I had enough blueberries to try both, but not enough time or calorie allowance. So I combined them!
Double Blueberry Muffins with Crumb Topping
1 stick unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 and 1/2 cups blueberries
2 cups flour
1/2 cup milk
1/2 cup sugar
1/3 cup flour
1/4 cup butter
1 and 1/2 teaspoons cinnamon
Preheat oven to 375 degrees. Grease a muffin tin or line with paper liners. Using a mixer of your choice, cream the butter until smooth. Add the sugar and stir. Add the eggs, vanilla, baking powder, and salt. Mix until blended.
With the mixer on low, add 1/2 of the flour, then 1/2 of the milk. Repeat with remaining flour and milk. Fold in the blueberries by hand until incorporated. Fill the muffin cups 3/4 full.
For the topping, mix together sugar, flour, butter, and cinnamon with a fork. Sprinkle over muffins.
Bake 25 minutes and let cool before removing from pan.